Comparison of u.s. versus venezuelan beef cuts on cookery traits, consumer impressions and shear force
2008
HUERTA-MONTAUTI, D. | RODAS-GONZÁLEZ, A. | BELK, K.E. | ARENAS DE MORENO, L. | HUERTA-LEIDENZ, N.
Cookery traits, consumer sensory ratings and Warner-Bratzler shear force values (WBS) for U.S. "Choice-or-higher" (IMPORTED) biceps femoris (BF, n = 12) and longissimus dorsii thoracis (LDT, n = 10) were compared with 15-day-aged equivalent cuts derived from 10 Venezuelan "AA" and 10 "A" grade steer carcasses. IMPORTED samples required shorter (P < 0.05) cooking times. IMPORTED LDT received the highest sensory scores, different (P < 0.01) from Venezuelan equivalents. IMPORTED LDT and BF generated higher levels of consumer acceptability (80% and 56%, respectively). IMPORTED had lower (P = 0.05) WBS (2.67 kg) compared with Venezuelan counterparts (3.53 and 3.15 kg for A and AA grade, respectively), and exhibited a superior proportion (94%) of tender steaks. U.S. imported beef was more desirable to the consumers, had lower WBS, required less cooking time and generated a greater proportion of tender steaks compared with steaks from domestic Venezuelan carcasses. This comparison of Venezuelan beef in palatability attributes and consumer acceptance to imported U.S. beef is useful information for Venezuelan cattlemen who need to know how competitive they are and if their production can satisfy Venezuelan hotels, restaurants and other food service institutions that demand meat with superior eating quality. In fact, this information would be a great opportunity for Venezuelan cattlemen to establish strategic alliances and developing their own standards in order to improve their production.
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