Sensory evaluation of beef and buffalo extensively reared and its relationship to sociodemographic characteristics of consumers

Authors

  • Maria Eugênia Andrighetto Canozzi Universidade Federal do Rio Grande do Sul
  • Luiza Ávila Sphor Universidade Federal do Rio Grande do Sul
  • Concepta Margaret McManus Pimentel Universidade de Brasília
  • Júlio Otavio jardim Barcellos Universidade Federal do Rio Grande do Sul
  • César Henrique Espirito Candal Poli Universidade Federal do Rio Grande do Sul
  • Guiomar Pedro Bergmann Universidade Federal do Rio Grande do Sul
  • Liris Kindlein Universidade Federal do Rio Grande do Sul

DOI:

https://doi.org/10.5433/1679-0359.2016v37n3p1617

Keywords:

Beef, Palatability, Quality, Sensorial panel.

Abstract

Sensory characteristics of meat from different animal types, including cattle (Angus and Brangus) and buffalo raised at pasture, and information on socio-demographic determinants of consumer preference were evaluated. Samples of roasted rib eye were cut and served in a disordered and monadic manner to 188 untrained tasters. A nine-point hedonic scale was used to assess odor, color, tenderness, succulence and overall appearance. Analysis of variance was carried out using the GLM procedure of SAS®, considering animal type and socio-demographic characteristics as fixed effects and using the LSMEANS procedure for multiple mean comparisons. Differences (P < 0.001) between animal types were observed only for tenderness, with Brangus (7.02) and buffalo (6.82) meat being superior to Angus (6.25). Regardless of meat origin, age, income, smoking and place of purchase affected the perceived attributes (P < 0.05). People aged over 50 years gave higher mean scores for odor and color (P < 0.05), indicative of greater satisfaction and less demanding tastes when compared to other age categories. Despite the variability in the intrinsic characteristics, differentiation of meat by the consumer is not easy to determine, with little impact of sociodemographic characteristics on organoleptic perception. Meat from Brangus cattle and buffaloes raised at pasture was considered tenderer than that from Angus cattle raised under the same conditions by an untrained taste panel compared with.

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Author Biographies

Maria Eugênia Andrighetto Canozzi, Universidade Federal do Rio Grande do Sul

Discente do Programa de Pós-Graduação em Zootecnia, Universidade Federal do Rio Grande do Sul, UFRGS, Porto Alegre, RS, Brasil.

Luiza Ávila Sphor, Universidade Federal do Rio Grande do Sul

Discente do Programa de Pós-Graduação em Zootecnia, Universidade Federal do Rio Grande do Sul, UFRGS, Porto Alegre, RS, Brasil.

Concepta Margaret McManus Pimentel, Universidade de Brasília

Profª, Drª, Faculdade de Agronomia e Medicina Veterinária, FAV, Universidade de Brasília, UnB, Brasília, DF, Brasil.

Júlio Otavio jardim Barcellos, Universidade Federal do Rio Grande do Sul

Prof., Dr., Deptº de Zootecnia, Universidade Federal do Rio Grande do Sul, UFRGS, Porto Alegre, RS, Brasil.

César Henrique Espirito Candal Poli, Universidade Federal do Rio Grande do Sul

Prof., Dr., Deptº de Zootecnia, Universidade Federal do Rio Grande do Sul, UFRGS, Porto Alegre, RS, Brasil.

Guiomar Pedro Bergmann, Universidade Federal do Rio Grande do Sul

Profa., Dra., Faculdade de Medicina Veterinária, Universidade Federal do Rio Grande do Sul, UFRGS, Porto Alegre, RS, Brasil.

Liris Kindlein, Universidade Federal do Rio Grande do Sul

Profa., Dra., Faculdade de Medicina Veterinária, Universidade Federal do Rio Grande do Sul, UFRGS, Porto Alegre, RS, Brasil.

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Published

2016-06-22

How to Cite

Canozzi, M. E. A., Sphor, L. Ávila, Pimentel, C. M. M., Barcellos, J. O. jardim, Poli, C. H. E. C., Bergmann, G. P., & Kindlein, L. (2016). Sensory evaluation of beef and buffalo extensively reared and its relationship to sociodemographic characteristics of consumers. Semina: Ciências Agrárias, 37(3), 1617–1628. https://doi.org/10.5433/1679-0359.2016v37n3p1617

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