Comparison of Physical, Chemical, and Sensorial Characteristics between U.S.-Imported and Northwestern Mexico Retail Beef

:  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 purch...

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Bibliographic Details
Published in:Journal of food science 2010-11, Vol.75 (9), p.C747-C752
Main Authors: González-Rios, H., Peña-Ramos, A., Valenzuela, M., Zamorano-García, L., Cumplido-Barbeitia, G., González-Méndez, N.F., Huerta-Leidenz, N.
Format: Article
Language:English
Subjects:
Animals
Beef
Biological and medical sciences
Cattle
Chemical Phenomena
Cholesterol - analysis
Comparative analysis
Fatty acids
Fatty Acids - analysis
Food Handling - methods
Food industries
Food science
Fundamental and applied biological sciences. Psychology
Heating
longissimus
Meat
Meat and meat product industries
Meat quality
Mexican beef
Mexico
Muscle, Skeletal - chemistry
Nutrition
Odorants - analysis
Origins
Pigmentation
Polycarbonates
Samples
Statistical analysis
Statistical methods
Taste
U.S. beef
United States
Vastus lateralis
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Summary::  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.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2010.01849.x