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Comparison of Physical, Chemical, and Sensorial Characteristics between U.S.‐Imported and Northwestern Mexico Retail Beef
Author(s) -
GonzálezRios H.,
PeñaRamos A.,
Valenzuela M.,
ZamoranoGarcía L.,
CumplidoBarbeitia G.,
GonzálezMéndez N.F.,
HuertaLeidenz N.
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01849.x
Subject(s) - food science , organoleptic , polyunsaturated fatty acid , longissimus dorsi , fatty acid , chemistry , biology , zoology , biochemistry
To compare beef from Northwestern Mexico (NMEX) and that imported from the United States in physical‐chemical (PC) and sensory traits, samples of ribeye ( m. Longissimus dorsi thoracis , LDT) and knuckle ( m. Vastus lateralis , VL) of Mexican (64 LDT; 51 VL) and U.S. (28 LDT; 25 VL) origin were purchased randomly from select retail stores located in 3 cities of NMEX. PC evaluation measured contents of moisture, fat and cholesterol, Warner‐Bratzler shear force (WBSF), pH, CIE L *, a *, and b *, cooking loss, and normalized fatty acid profile (FAP). Trained panelists evaluated raw and cooked samples for 2 and 6 different organoleptic traits, respectively. Mexican and U.S.‐imported LDT steaks did not differ ( P > 0.05) in PC traits. VL samples differed in L *, b *, hue *, WBSF, and fat content by country of origin (COO). The WBSF for cooked VL samples from the United States was lower ( P < 0.05) and fat content was greater ( P < 0.05) than those for NMEX steaks. The FAP varied between muscles; Mexican LDT had a higher content of C18:0, while VL from the United States had a higher proportion of polyunsaturated fatty acids (PUFA) and a higher PUFA/Saturated ratio ( P < 0.05). Although sensory traits tended to be rated higher for Mexican LDT and VL steaks, no statistical differences with U.S.‐imported samples were detected ( P > 0.05). Results indicated that domestic and U.S. retail steaks sold in the NMEX are similar in eating quality and PC, whereas differences observed in FAP deserve further attention from a nutritional standpoint.