Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers

Oliver, M.A.; Nute, GR; Font-i-Furnols, Maria; Julián, R. San; Campo, M.M.; Sañudo, C.; Cañeque, V.; Guerrero, Luís; Álvarez, I.; Díaz, María Teresa; Branscheid, W.; Wicke, Michael; Montossi, F.

doi:10.1016/j.meatsci.2006.03.010

Cited by 75 publications

(48 citation statements)

References 22 publications

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“…The feedlot (22.0%) was the least preferred production system. Cluster analysis Regarding beef acceptability, different groups of consumers exist, which constitute significant market segments that demand beef with different characteristics (Oliver et al, 2006); those segments also occur when consumption habits, preferences for meat choice and attitudes to certain meat attributes are considered (Schnettler et al, 2009;Realini et al, 2013), which is important to know in order to identify different market niches.…”

Section: Consumer Questionnairementioning

confidence: 99%

Effects of cottonseed hull levels in the diet and ageing time on visual and sensory meat acceptability from young bulls finished in feedlot

Eiras

Guerrero

Valero

et al. 2017

Animal

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Cottonseed hulls are co-product of agribusiness that can be used in beef cattle rations, decreasing the cost of feed. The aim of this study was to evaluate the effects of different cottonseed hull levels, display and ageing times on visual and sensorial meat acceptability. Longissimus thoracis muscle from 30 crossbred young bulls finished on three high-grain diets (210, 270 or 330 g/kg of cottonseed hulls on dry matter, respectively) were visually evaluated during 10 days of display by 37 appraisers. Tenderness, flavour and overall acceptability from the three diets and three ageing times (1, 7 and 14 days) were evaluated by 120 consumers. On the visual study, time of display ( P ⩽ 0.001) was a more significant factor than diet. Cottonseed hull level had no effect on sensorial analyses, with tenderness acceptability improving with ageing time ( P ⩽ 0.001). Results indicate the possibility of using the three studied levels of cottonseed without damaging consumer meat acceptability.Keywords: alternative feeds, beef, colour, co-products, consumers ImplicationsTo decrease production costs, co-product of agribusiness can be used in beef cattle rations. However, quality of the final product should not be reduced. Our results show new data about addition of cottonseed hulls on beef rations, complementing the existent information on co-products that help to improve farmers' income. Studied levels did not affect consumer sensory scores but can produce differences on visual appraisal in some intermediate times of display.

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Section: Consumer Questionnairementioning

confidence: 99%

Effects of cottonseed hull levels in the diet and ageing time on visual and sensory meat acceptability from young bulls finished in feedlot

Eiras

Guerrero

Valero

et al. 2017

Animal

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“…There is currently much interest in adding value to the beef by reducing the SFA content and increasing the levels of some specific fatty acids (FAs) that may be beneficial for human health, such as oleic acid, CLA and n-3 PUFA (Shingfield et al, 2013). However, because the chemical composition of the meat is directly linked to its quality, modifying the FA profile of intramuscular fat could affect its sensory properties (Oliver et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Castro

Cabezas

Fuente

et al. 2016

Animal

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Enhancing the quality of beef meat is an important goal in terms of improving both the nutritional value for the consumer and the commercial value for producers. The aim of this work was to study the effects of different vegetable oil supplements on growth performance, carcass quality and meat quality in beef steers reared under intensive conditions. A total of 240 Blonde D' Aquitaine steers (average BW = 293.7 ± 38.88 kg) were grouped into 24 batches (10 steers/batch) and were randomly assigned to one of the three dietary treatments (eight batches per treatment), each supplemented with either 4% hydrogenated palm oil (PALM) or fatty acids (FAs) from olive oil (OLI) or soybean oil (SOY). No differences in growth performance or carcass quality were observed. For the meat quality analysis, a steer was randomly selected from each batch and the 6th rib on the left half of the carcass was dissected. PALM meat had the highest percentage of 16:0 ( P < 0.05) and the lowest n-6/n-3 polyunsaturated fatty acids (PUFA) ratio ( P < 0.05), OLI had the highest content of t 11-18:1 ( P < 0.01) and c 9,t 11-18:2 ( P < 0.05) and SOY showed the lowest value of monounsaturated fatty acids (MUFA) ( P < 0.001), the highest percentage of PUFA ( P < 0.01) and a lower index of atherogenicity ( P = 0.07) than PALM. No significant differences in the sensory characteristics of the meat were noted. However, the results of the principal component analysis of meat characteristics enabled meat from those steers that consumed fatty acids from olive oil to be differentiated from that of steers that consumed soybean oil.

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“…Age at slaughter and carcass weights ranged from 18 to 22 months (323.6 ± 23.2 kg cold carcass weight). For more information about carcass and instrumental meat quality of these beef types, see Montossi & Sañudo (2004) and Oliver et al (2006).…”

Section: Short Communication Sensory Quality Of Beef From Different mentioning

confidence: 99%

“…In both cases, the British and the Spanish beef aged 20 days, the results could be explained, at least partially, by the development of relatively faster off flavours that were especially detected by the panel. However, the consumers from UK and ES evaluated, in other study, the same meat with an acceptable quality (Oliver et al, 2006).…”

Section: Short Communication Sensory Quality Of Beef From Different mentioning

confidence: 99%

Short communication. Sensory evaluation of commercial beef produced in Uruguay and three European countries

San-Julián

Nute

Montossi

et al. 2012

Span. j. agric. res.

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The main goal of this study was to characterize and compare the organoleptic quality of beef from Uruguay and from three European countries. In Uruguay, 40 Hereford steers were raised exclusively under grazing conditions up to either two or three years old. Meat samples were aged for 20 days, matching commercial conditions. In Europe, one commercial local beef type, with two ageing times (7 and 20 days), from Germany, Spain and the United Kingdom were compared with Uruguayan beef samples, using 20 animals of each treatment per country. The highest beef odour and flavour scores were for the British beef aged for 7 days followed by the German and Uruguayan meat. Beef from the youngest animals (Spanish) and, especially from the UK, were up to 42 and 62%, respectively, more tender than German beef, all of them aged for 7 days. The highest juiciness scores were for the Uruguayan three years old beef. Long ageing periods (20 days) tended to produce off-aromas in the case of the British beef, which showed the highest scores in abnormal odour flavour intensities. European beef showed a significant variability in its sensory attributes that could not be justified only by differences in the ageing time. Uruguayan beef has meat with similar sensory characteristics to some European meats, and because of that it could have good consumer acceptability.Additional key words: ageing; extensive; Hereford steers; intensive; production systems; taste panel. Resumen Evaluación sensorial de carne comercial de vacuno producida en Uruguay y en tres países europeosEl principal objetivo de este estudio fue caracterizar y comparar las características organolépticas de la carne de vacuno producida en Uruguay y en tres países europeos. En Uruguay, 40 novillos Hereford fueron exclusivamente criados en pastoreo hasta alcanzar 2 ó 3 años de edad. La carne fue madurada durante 20 días, imitando condiciones comerciales. En Europa se estudió un tipo comercial, con carne madurada 7 ó 20 días, procedente de Alemania, España y Reino Unido, utilizando 20 animales por tipo. Las mayores notas de intensidad de olor y flavor a vacuno fueron para la carne británica madurada 7 días, seguida por la carne alemana y uruguaya. La carne procedente de los animales más jóvenes (española), y especialmente la carne británica, fueron un 42% y 62%, respectivamente, más tiernas que la carne alemana, todas ellas maduradas durante 7 días. Las mayores notas de jugosidad fueron para la carne uruguaya de los animales de 3 años de edad. Los mayores tiempos de maduración (20 días) tendieron a producir aromas anormales en el caso de la carne británica, la cual presentó las notas más altas de intensidad de olor y de flavor anormal. La carne de vacuno Europea presentó una variabilidad significativa en sus atributos sensoriales, que no puede ser solamente justificada por diferencias en los tiempos de maduración. La carne uruguaya presentó características similares a las de algunas carnes europeas, por lo que podría tener una buena aceptabilidad por parte de los consumido...

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Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers

Cited by 75 publications

References 22 publications

Effects of cottonseed hull levels in the diet and ageing time on visual and sensory meat acceptability from young bulls finished in feedlot

Effects of cottonseed hull levels in the diet and ageing time on visual and sensory meat acceptability from young bulls finished in feedlot

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Short communication. Sensory evaluation of commercial beef produced in Uruguay and three European countries

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