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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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| Published in: | Journal of food science 2010-11, Vol.75 (9), p.C747-C752 |
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| creator | González-Rios, H. Peña-Ramos, A. Valenzuela, M. Zamorano-García, L. Cumplido-Barbeitia, G. González-Méndez, N.F. Huerta-Leidenz, N. |
| description | : 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. |
| doi_str_mv | 10.1111/j.1750-3841.2010.01849.x |
| format | article |
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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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2010.01849.x</identifier><identifier>PMID: 21535586</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>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</subject><ispartof>Journal of food science, 2010-11, Vol.75 (9), p.C747-C752</ispartof><rights>2010 Institute of Food Technologists</rights><rights>2015 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Nov/Dec 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4969-738bb35f9a4975d94dabb258e366414e4a0985301e64c9f61e709bb5f2cd95e93</citedby><cites>FETCH-LOGICAL-c4969-738bb35f9a4975d94dabb258e366414e4a0985301e64c9f61e709bb5f2cd95e93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2010.01849.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2010.01849.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,786,790,27957,27958,50923,51032</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23423524$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21535586$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>González-Rios, H.</creatorcontrib><creatorcontrib>Peña-Ramos, A.</creatorcontrib><creatorcontrib>Valenzuela, M.</creatorcontrib><creatorcontrib>Zamorano-García, L.</creatorcontrib><creatorcontrib>Cumplido-Barbeitia, G.</creatorcontrib><creatorcontrib>González-Méndez, N.F.</creatorcontrib><creatorcontrib>Huerta-Leidenz, N.</creatorcontrib><title>Comparison of Physical, Chemical, and Sensorial Characteristics between U.S.-Imported and Northwestern Mexico Retail Beef</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>: 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.</description><subject>Animals</subject><subject>Beef</subject><subject>Biological and medical sciences</subject><subject>Cattle</subject><subject>Chemical Phenomena</subject><subject>Cholesterol - analysis</subject><subject>Comparative analysis</subject><subject>Fatty acids</subject><subject>Fatty Acids - analysis</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Heating</subject><subject>longissimus</subject><subject>Meat</subject><subject>Meat and meat product industries</subject><subject>Meat quality</subject><subject>Mexican beef</subject><subject>Mexico</subject><subject>Muscle, Skeletal - chemistry</subject><subject>Nutrition</subject><subject>Odorants - analysis</subject><subject>Origins</subject><subject>Pigmentation</subject><subject>Polycarbonates</subject><subject>Samples</subject><subject>Statistical analysis</subject><subject>Statistical methods</subject><subject>Taste</subject><subject>U.S. beef</subject><subject>United States</subject><subject>Vastus lateralis</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqNkV9v0zAUxS0EYqXwFZCFhHghwY7txH5Bgo6OoTFg3cSj5Tg3qkv-FLtV22-Ps5Qi8TS_-Pr6d47u1UEIU5LSeN6tUloIkjDJaZqR2CVUcpXuH6HJ6eMxmhCSZQmlvDhDz0JYkeHN8qfoLKOCCSHzCTrM-nZtvAt9h_saf18egrOmeYtnS2jHynQVXkAXeu9ME_vGG7uBKNk4G3AJmx1Ah-_SRZpctuveb6C611zHcrmDENkOf4W9sz2-gY1xDf4IUD9HT2rTBHhxvKfobv7pdvY5ufp2cTn7cJVYrnKVFEyWJRO1MlwVolK8MmWZCQkszznlwA1RUjBCIedW1TmFgqiyFHVmKyVAsSl6M_quff97G8fRrQsWmsZ00G-DlkXGmRTiASRXXLKcDOSr_8hVv_VdXENLqgoqIxohOULW9yF4qPXau9b4g6ZEDzHqlR7S0kNaeohR38eo91H68ui_LVuoTsK_uUXg9REwIYZUe9NZF_5xjGdMxL2m6P3I7VwDhwcPoL_Mzxd0XCIZDWLcsD8ZGP9L5wUrhP55faH5Qs7Pf9wQfcv-AHplxpw</recordid><startdate>201011</startdate><enddate>201011</enddate><creator>González-Rios, H.</creator><creator>Peña-Ramos, A.</creator><creator>Valenzuela, M.</creator><creator>Zamorano-García, L.</creator><creator>Cumplido-Barbeitia, G.</creator><creator>González-Méndez, N.F.</creator><creator>Huerta-Leidenz, N.</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>KR7</scope><scope>7X8</scope></search><sort><creationdate>201011</creationdate><title>Comparison of Physical, Chemical, and Sensorial Characteristics between U.S.-Imported and Northwestern Mexico Retail Beef</title><author>González-Rios, H. ; Peña-Ramos, A. ; Valenzuela, M. ; Zamorano-García, L. ; Cumplido-Barbeitia, G. ; González-Méndez, N.F. ; Huerta-Leidenz, N.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4969-738bb35f9a4975d94dabb258e366414e4a0985301e64c9f61e709bb5f2cd95e93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Animals</topic><topic>Beef</topic><topic>Biological and medical sciences</topic><topic>Cattle</topic><topic>Chemical Phenomena</topic><topic>Cholesterol - analysis</topic><topic>Comparative analysis</topic><topic>Fatty acids</topic><topic>Fatty Acids - analysis</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Heating</topic><topic>longissimus</topic><topic>Meat</topic><topic>Meat and meat product industries</topic><topic>Meat quality</topic><topic>Mexican beef</topic><topic>Mexico</topic><topic>Muscle, Skeletal - chemistry</topic><topic>Nutrition</topic><topic>Odorants - analysis</topic><topic>Origins</topic><topic>Pigmentation</topic><topic>Polycarbonates</topic><topic>Samples</topic><topic>Statistical analysis</topic><topic>Statistical methods</topic><topic>Taste</topic><topic>U.S. beef</topic><topic>United States</topic><topic>Vastus lateralis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>González-Rios, H.</creatorcontrib><creatorcontrib>Peña-Ramos, A.</creatorcontrib><creatorcontrib>Valenzuela, M.</creatorcontrib><creatorcontrib>Zamorano-García, L.</creatorcontrib><creatorcontrib>Cumplido-Barbeitia, G.</creatorcontrib><creatorcontrib>González-Méndez, N.F.</creatorcontrib><creatorcontrib>Huerta-Leidenz, N.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>Civil Engineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>González-Rios, H.</au><au>Peña-Ramos, A.</au><au>Valenzuela, M.</au><au>Zamorano-García, L.</au><au>Cumplido-Barbeitia, G.</au><au>González-Méndez, N.F.</au><au>Huerta-Leidenz, N.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison of Physical, Chemical, and Sensorial Characteristics between U.S.-Imported and Northwestern Mexico Retail Beef</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2010-11</date><risdate>2010</risdate><volume>75</volume><issue>9</issue><spage>C747</spage><epage>C752</epage><pages>C747-C752</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><notes>istex:253221BB8E47F6A0B22383A10D2BA0488D0E1A63</notes><notes>ark:/67375/WNG-4S8FDQR0-T</notes><notes>ArticleID:JFDS1849</notes><notes>ObjectType-Article-2</notes><notes>SourceType-Scholarly Journals-1</notes><notes>ObjectType-Feature-1</notes><notes>content type line 23</notes><notes>ObjectType-Article-1</notes><notes>ObjectType-Feature-2</notes><abstract>: 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.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>21535586</pmid><doi>10.1111/j.1750-3841.2010.01849.x</doi><tpages>6</tpages></addata></record> |
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| 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 |
| title | Comparison of Physical, Chemical, and Sensorial Characteristics between U.S.-Imported and Northwestern Mexico Retail Beef |
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