Comparison of U.S. versus Venezuelan beef cuts on cookery traits, consumer impressions and shear force.

摘要

Cookery traits, consumer sensory ratings and Warner-Bratzler shear force values (WBS) for US "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 WBS (2.67 kg) compared with Venezuelan counterparts (3.53 and 3.15 kg for A and AA grade, respectively) (P=0.05), and exhibited a superior proportion (94%) of tender steaks. US 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.