TENDERNESS AND TASTE QUALIFICATION OF RED BRANGUS BEEF IN MEXICO

Autores/as

  • Gaspar Manuel Parra-Bracamonte Laboratorio de Biotecnología Animal, Centro de Biotecnología Genómica - Instituto Politécnico Nacional.
  • Ana María Sifuentes-Rincón Laboratorio de Biotecnología Animal, Centro de Biotecnología Genómica - Instituto Politécnico Nacional.
  • Williams Arellano-Vera Laboratorio de Biotecnología Animal, Centro de Biotecnología Genómica - Instituto Politécnico Nacional.
  • Juan Gabriel Magaña-Monforte Facultad de Medicina Veterinaria y Zootecnia - Campus de Ciencias Biológicas y Agropecuarias, Universidad Autónoma de Yucatán.
  • José Alberto Ramírez-De León Departamento de Ciencia y Tecnología de Alimentos, UAM Reynosa - Aztlán. Universidad Autónoma de Tamaulipas.
  • Gonzalo Velázquez

DOI:

https://doi.org/10.19136/era.a1n1.5

Palabras clave:

Beef aceptante, beef quality, WBSF,

Resumen

Beef tenderness is an important trait in consumer satisfaction and has been considered as the main trait for palatability, for which reason it is important to evaluate its variability in different cattle breeds. An experiment was designed to evaluate the Warner Bratzler Shear Force (WBSF) of Red Brangus cattle rib eye steaks and consumer acceptance. The tenderness of beef rib eye steaks was evaluated by the WBSF. A consumer preference evaluation test was carried out to quantitatively estimate tenderness, juiciness, flavor, doneness and general acceptance of the evaluated steaks. Mean WBSF was 5.03 kg ± 0.93 kg, theoretically indicating a tough beef. The distribution of the samples showed 21 % and 11 % of moderately tender and tender beef cuts, respectively. Cattle condition (bulls and steers) was not significant for the WBSF (p > 0.5). All the traits evaluated in the hedonic evaluation had approximately 6 points of a total of 8 (8 was best). Tenderness, juiciness and flavor presented a high and significant correlation (p < 0.5). None of the subjective traits was correlated with total acceptance. Under theoretical criteria, tender Red Brangus beef cuts are infrequent; however the beef has a good acceptance. Characterization studies may be necessary and useful to create marketing niches specific for this and other cattle breeds.

 

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Publicado

2014-04-03

Cómo citar

Parra-Bracamonte, G. M., Sifuentes-Rincón, A. M., Arellano-Vera, W., Magaña-Monforte, J. G., Ramírez-De León, J. A., & Velázquez, G. (2014). TENDERNESS AND TASTE QUALIFICATION OF RED BRANGUS BEEF IN MEXICO. Ecosistemas Y Recursos Agropecuarios, 1(1), 41-48. https://doi.org/10.19136/era.a1n1.5

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