A research program looking at how beef products are stored is looking for Orange meat-eaters to take part in a steak taste test on Tuesday, October 17.

The program, run jointly by Charles Sturt University (CSU) and NSW Department of Primary Industries, is examining if the process of ageing steak – which often takes a minimum of two weeks  – can be done more efficiently.

CSU Master of Philosophy student Ms Ashleigh Kilgannon said the research would not come at the expense of “food safety, eating quality or nutritive value”.

“Reduced ageing times would mean products reach consumers in a shorter time frame, potentially delivering savings to processors and retailers,” she said.

“Our work involves ageing beef loins at varying temperatures for varying times, with many of the samples undergoing a temperature change partway through their allocated ageing time.”

The beef products will be put to the taste test during October at consumer sensory analysis sessions in Orange, Wagga Wagga, Bathurst, Dubbo and Cowra.

To register contact Ms Kilgannon at ashleigh.kilgannon@dpi.nsw.gov.au.