Physicochemical and sensory assessments in Spain and United States of PGI-certified Ternera de Navarra vs. Certified Angus Beef

Beriain Apesteguía, María José; Murillo Arbizu, María Teresa; Insausti Barrenetxea, Kizkitza; Ibáñez Moya, Francisco C.; Cord, Christine Leick; Carr, Tom R.

Publication:
Physicochemical and sensory assessments in Spain and United States of PGI-certified Ternera de Navarra vs. Certified Angus Beef

dc.contributor.author	Beriain Apesteguía, María José
dc.contributor.author	Murillo Arbizu, María Teresa
dc.contributor.author	Insausti Barrenetxea, Kizkitza
dc.contributor.author	Ibáñez Moya, Francisco C.
dc.contributor.author	Cord, Christine Leick	es_ES
dc.contributor.author	Carr, Tom R.	es_ES
dc.contributor.department	Institute on Innovation and Sustainable Development in Food Chain - ISFOOD	en
dc.date.accessioned	2022-01-17T08:58:23Z
dc.date.available	2022-01-17T08:58:23Z
dc.date.issued	2021
dc.description.abstract	The physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) (Spanish origin) and Certified Angus Beef (CAB) (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 CAB carcasses had smaller REAs (p < 0.0001) and exhibited higher marbling levels (p < 0.0001). The CAB striploins had a higher fat content (p < 0.0001) and required lower WBSF (p < 0.05) than the CTNA samples. Trained panelists rated the CAB samples as juicer (p < 0.001), more tender/less tough (p < 0.0001), and more flavorful (p < 0.0001) than the CTNA 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.	en
dc.description.sponsorship	The research was supported by Spanish Ministry of Science and Innovation (Project AGL-2009-13303-CO2-01).	en
dc.format.extent	13 p.
dc.format.mimetype	application/pdf	en
dc.format.mimetype	application/zip	en
dc.identifier.doi	10.3390/foods10071474
dc.identifier.issn	2304-8158
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/41782
dc.language.iso	eng	en
dc.publisher	MDPI	en
dc.relation.ispartof	Foods 2021, 10, 1474	en
dc.relation.publisherversion	https://doi.org/10.3390/foods10071474
dc.rights	© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.	en
dc.rights.accessRights	info:eu-repo/semantics/openAccess	en
dc.rights.accessRights	Acceso abierto / Sarbide irekia	es
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.subject	Certified Angus Beef	en
dc.subject	Country of origin	en
dc.subject	Pirenaica	en
dc.subject	Protected Geographical Indication	en
dc.subject	Sensory profile	en
dc.subject	Ternera de Navarra	en
dc.subject	USDA standard	en
dc.title	Physicochemical and sensory assessments in Spain and United States of PGI-certified Ternera de Navarra vs. Certified Angus Beef	en
dc.type	info:eu-repo/semantics/article	en
dc.type	Artículo / Artikulua	es
dc.type.version	info:eu-repo/semantics/publishedVersion	en
dc.type.version	Versión publicada / Argitaratu den bertsioa	es
dspace.entity.type	Publication
relation.isAuthorOfPublication	1dddb737-e2da-4788-94bc-7f21e341be52
relation.isAuthorOfPublication	d73b82c9-d727-4f47-b8de-28b60d82390e
relation.isAuthorOfPublication	d73299bb-63e6-4023-a134-8742f3913a0a
relation.isAuthorOfPublication	ae7c053b-14ad-49cb-828a-6bfac4bfa938
relation.isAuthorOfPublication.latestForDiscovery	1dddb737-e2da-4788-94bc-7f21e341be52