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Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef

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 pl...

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Autores principales: Beriain, María José, Murillo-Arbizu, María T., Insausti, Kizkitza, Ibañez, Francisco C., Cord, Christine Leick, Carr, Tom R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303621/
https://www.ncbi.nlm.nih.gov/pubmed/34202086
http://dx.doi.org/10.3390/foods10071474
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author Beriain, María José
Murillo-Arbizu, María T.
Insausti, Kizkitza
Ibañez, Francisco C.
Cord, Christine Leick
Carr, Tom R.
author_facet Beriain, María José
Murillo-Arbizu, María T.
Insausti, Kizkitza
Ibañez, Francisco C.
Cord, Christine Leick
Carr, Tom R.
author_sort Beriain, María José
collection PubMed
description 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.
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spelling pubmed-83036212021-07-25 Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef Beriain, María José Murillo-Arbizu, María T. Insausti, Kizkitza Ibañez, Francisco C. Cord, Christine Leick Carr, Tom R. Foods Article 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. MDPI 2021-06-25 /pmc/articles/PMC8303621/ /pubmed/34202086 http://dx.doi.org/10.3390/foods10071474 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Beriain, María José
Murillo-Arbizu, María T.
Insausti, Kizkitza
Ibañez, Francisco C.
Cord, Christine Leick
Carr, Tom R.
Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef
title Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef
title_full Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef
title_fullStr Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef
title_full_unstemmed Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef
title_short Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef
title_sort physicochemical and sensory assessments in spain and united states of pgi-certified ternera de navarra vs. certified angus beef
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303621/
https://www.ncbi.nlm.nih.gov/pubmed/34202086
http://dx.doi.org/10.3390/foods10071474
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