López-Pedrouso María, Rodríguez-Vázquez Raquel, Purriños Laura, Oliván Mamen, García-Torres Susana, Sentandreu Miguel Ángel, Lorenzo José Manuel, Zapata Carlos, Franco Daniel
Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain.
Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900, San Cibrao das Viñas, Spain.
Foods. 2020 Feb 11;9(2):176. doi: 10.3390/foods9020176.
Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes.
世界各地使用不同的牛品种和生产系统，这导致牛肉的内在和外在特征存在差异。为了满足消费者的需求，目前正在开发新的方法来保证牛肉的嫩度、口感和多汁性。然而，最终消费者的认知是复杂的，它还受到几个相互关联的变量的影响。本研究旨在评估三种西班牙牛品种在不同畜牧生产系统（粗放型和集约型）和宰前处理条件（在屠宰时与不熟悉的个体混合或不混合）下的理化参数和感官特征。每组的肉样还在不同的成熟时间（7天和14天）进行了研究。关于感官属性，12名小组成员对肉样进行了评估，并进行了详尽的统计分析。最明显和最强烈的影响是品种类型，使用主成分分析和判别分析可以在它们之间进行很好的区分。畜牧生产系统是第二个最重要的参数，对气味、风味和质地特征（纤维度）有显著影响。可以得出结论，这些牛肉的特性存在显著差异，可以通过其他因素进行调整以满足消费者的口味。
