Beriain María José, Murillo-Arbizu María T, Insausti Kizkitza, Ibañez Francisco C, Cord Christine Leick, Carr Tom R
Institute of Innovation & Sustainable Development in the Food Chain (IS-FOOD), Arrosadia Campus, Public University of Navarre (UPNA), Jerónimo de Ayanz Building, 31006 Pamplona, Spain.
Nestle Purina PetCare Company, 1 Checkerboard Square, St. Louis, MO 63164, USA.
Foods. 2021 Jun 25;10(7):1474. doi: 10.3390/foods10071474.
The physicochemical and sensory differences between the PGI-Certified () (Spanish origin) and () (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 carcasses had smaller REAs ( < 0.0001) and exhibited higher marbling levels ( < 0.0001). The striploins had a higher fat content ( < 0.0001) and required lower WBSF ( < 0.05) than the samples. Trained panelists rated the samples as juicer ( < 0.001), more tender/less tough ( < 0.0001), and more flavorful ( < 0.0001) than the 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.
在西班牙和美国对地理标志保护认证的（西班牙原产）和（美国原产）之间的物理化学及感官差异进行了评估。为了描述胴体特征，在两个测试地点均对肋眼面积（REAs）和大理石花纹水平进行了评估。每个认证牛肉项目选取20块里脊作为研究样本。对于感官分析，里脊在各自对应的实验室中真空包装，并在4℃和85%相对湿度下熟成7天。此后，将样本切成两半并冷冻。其中一半被运往另一个对应测试地点。对所有样本进行了脂肪和水分百分比含量、沃纳·布拉茨勒剪切力（WBSF）以及总胶原蛋白和可溶性胶原蛋白的检测。的胴体肋眼面积较小（<0.0001），且大理石花纹水平较高（<0.0001）。与的样本相比，的里脊脂肪含量更高（<0.0001），所需的WBSF更低（<0.05）。经过培训的评审员对的样本评价为比的对应样本更多汁（<0.001）、更嫩/更不坚韧（<0.0001）以及风味更浓郁（<0.0001）。本研究表明，来自这两个国家的牛肉嫩度、多汁性和牛肉风味得分均为中高水平，异味得分极低。西班牙和美国评审员给出的评分之间发现的相关差异表明存在培训差异，或者在使用适当术语定义每个感官属性时遇到困难。此外，尽管进行了盲法感官评估，但缺乏产品知识（即消费习惯）可能是造成此类差异的另一个原因。
