Abstract
The physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) (Spanish origin) and Certified Angus Beef (CAB) (US origin) were assessed in Spain and the USA. To characterize the carcasses, the ribeye areas (REAs), and marbling levels were assessed in both testing places. Twenty striploins per certified beef program were used as study samples. For sensory analysis, the striploins were vacuum packaged and aged for 7 days at 4 °C and 85% RH in each corresponding laboratory. Thereafter, the samples were half cut and frozen. One of the halves was shipped to the other counterpart-testing place. The fat and moisture percentage content, Warner Bratzler Shear Force (WBSF), and total and soluble collagen were tested for all the samples. The CAB carcasses had smaller REAs (p < 0.0001) and exhibited higher marbling levels (p < 0.0001). The CAB striploins had a higher fat content (p < 0.0001) and required lower WBSF (p < 0.05) than the CTNA samples. Trained panelists rated the CAB samples as juicer (p < 0.001), more tender/less tough (p < 0.0001), and more flavorful (p < 0.0001) than the CTNA counterparts. This study shows that beef from both countries had medium-high tenderness, juiciness, and beef flavor scores and very low off-flavor scores. Relevant differences found between the ratings assigned by the Spanish and the US panelists suggest training differences, or difficulties encountered in using the appropriate terminology for defining each sensory attribute. Furthermore, the lack of product knowledge (i.e., consumption habits) may have been another reason for such differences, despite the blind sensory evaluation.
Highlights
According to EU classification and USDA grading systems for carcasses derived from bullocks PGI-Certified Ternera de Navarra (CTNA) and Certified Angus Beef (CAB) steers, respectively
As fat is the primary driver of beef flavor and acceptability, the results presented support that, irrespective of the panelist’s country of origin; the CAB samples were perceived as more tender and more desirable in beef flavor compared to the CTNA samples
US Certified Angus Beef striploins showed a clear advantage in textural quality as indicated by their lower Warner Bratzler Shear Force (WBSF) and more desirable tenderness ratings, notwithstanding the similarities between CAB and CTNA in total and soluble collagen contents
Summary
Meat consumption demand is expected to rise in the coming years because of the population growth and rising incomes in developing countries [1]. According to the United Nations Food and Agriculture Organization, beef ranks third in the world’s most consumed meats [2]. The understanding of meat quality factors and consumers preferences is crucial to bridge the gap between the quality approach objectives in the abattoirs, the product physicochemical approach, and the sensory assessment. Food quality is a complex and multidimensional concept and consumers’ quality expectations may not align with the definitions of food producers and academicians. Consumption habits and preferences may clearly influence the score assigned to
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