Brazilian consumers' perception of tenderness of beef steaks classified by shear force and taste

Scientia Agricola

Eduardo Francisquine Delgado²  Ana Paula Aguiar¹  Edwin Moisés Marcos Ortega¹  Marta Helena Fillet Spoto¹  Carmen Josefina Contreras Castillo¹ 

[1] ,Universidade de São Paulo ESALQ Depto. de ZootecniaPiracicaba SP ,Brasil

关键词: gender;    age;    education;    income;    calcium;    sexo;    faixa etária;    escolaridade;    renda;    cálcio;   

DOI  :  10.1590/S0103-90162006000300004

来源: SciELO

【 摘 要 】

The knowledge of consumer perception of meat tenderness and taste is essential to forecast a Brazilian quality value-based beef market. This study aimed to verify perception of tender (WBSF < 4.1 kg) from tough (> 4.8 kg) strip loin steak or uncharacteristic (calcium-treated/Ca-IM) and normal (non-calcium/NO-Ca) meat taste by consumers according to gender, age, education and income levels. Steaks were previously classified by shear force measurements as tender or tough. Each consumer was served a paired sample of one tender and of one tough steak, which were either Ca-IM or NO-Ca treated before tenderness classification. Three hundred and eight consumers answered a nine-point intensity (tenderness) and hedonic (taste) scales evaluation questionnaire. Among consumers, 82.2% indicated beef as first choice meat products, 75.3% had beef at least four times a week; 39.3% considered taste as the most important meat attribute and 30.2% considered tenderness; 75.8% were males; 73.6% were 21 to 55 years old; 56.7% had college education; 76.6% had monthly income higher than US $ 435,00. Tender steaks were scored highest (P < 0.01), independently of gender, age and income. However, elderly consumers gave higher scores to tender steaks in comparison to middle age consumers (P < 0.05). In the lower education level, scores given to tender and tough meat did not differ. The higher income level responders assigned lower tenderness scores within tender or tough meat (P = 0.10). Differences in taste were perceived by both genders, and by consumers in every income and education level. Males gave higher scores (dislike less) within Ca-IM steaks. Consumers in the lower education level scored taste higher (like most) within untreated samples. The elderly people could not differentiate taste between the Ca-IM and NO-Ca steaks. These are the first indications that Brazilian consumers perceive tender from tough or uncharacteristic taste of beef, but palatability is evaluated differentially depending on gender, age, education and income level.

【 授权许可】

CC BY   
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