title: Comparison of physical, chemical, and sensorial characteristics between U.S.-imported and Northwestern Mexico retail beef.
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.
authors.affiliation: Laboratorio de Investigación en Carne y Productos Cárnicos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria Km. 0.6, Hermosillo Sonora, México. hugory@ciad.mx
authors.forename: H
authors.initials: H
authors.lastname: González-Rios
authors.forename: A
authors.initials: A
authors.lastname: Peña-Ramos
authors.forename: M
authors.initials: M
authors.lastname: Valenzuela
authors.forename: L
authors.initials: L
authors.lastname: Zamorano-García
authors.forename: G
authors.initials: G
authors.lastname: Cumplido-Barbeitia
authors.forename: N F
authors.initials: NF
authors.lastname: González-Méndez
authors.forename: N
authors.initials: N
authors.lastname: Huerta-Leidenz
mesh_terms: D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D002784:Cholesterol / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D008460:Meat; D008800:Mexico; D018482:Muscle, Skeletal / Q000737:chemistry; D009812:Odorants / Q000032:analysis*; D010858:Pigmentation; D013649:Taste; D014481:United States
chemical_list: D005227:Fatty Acids; D002784:Cholesterol