Short communication. Sensory evaluation of commercial beef produced in Uruguay and three European countries
Ver/Abrir
Autor/a
San-Julián, R.
Campo, M.M.
Nute, G.
Montossi, F.
Sañudo, C.
Fecha de publicación
2012-06-08ISSN
1695-971X
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
5
Publicado por
Consejo Superior de Investigaciones Científicas
Publicado en
Spanish Journal of Agricultural Research
Citación
San-Julián, R., M. M. Campo, G.R. Nute, F. Montossi, Maria Font-I-Furnols, Luís Guerrero, M.A. Oliver, and C. Sañudo. 2012. “Short Communication. Sensory Evaluation of Commercial Beef Produced in Uruguay and Three European Countries.” Spanish Journal of Agricultural Research 10 (3): 712-716. doi:10.5424/sjar/2012103-630-11.
Program
Qualitat i Tecnologia Alimentària
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