Perfil sensorial de la carne de vacuno de la raza Retinta procedente de dos sistemas de producción durante la maduración

  1. Sol Zamuz
  2. Susana García-Torres
  3. María Cabeza de Vaca 1
  4. David Tejerina
  5. Alberto Ortiz 1
  6. Mamen Oliván 2
  7. Miguel A. Sentandreu
  8. María López- Pedrouso
  9. Laura Purriños
  10. José M. Lorenzo
  11. Daniel Franco
  1. 1 CICYTEX(Centro de Investigación Científica y Tecnológica de Extremadura) Guadajira. España
  2. 2 SERIDA(Servicio Regional e Investigación y Desarrollo Agroalimentario)España
Journal:
ITEA, información técnica económica agraria: revista de la Asociación Interprofesional para el Desarrollo Agrario ( AIDA )

ISSN: 1699-6887

Year of publication: 2021

Volume: 117

Issue: 5

Pages: 513-531

Type: Article

DOI: 10.12706/ITEA.2021.006 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

More publications in: ITEA, información técnica económica agraria: revista de la Asociación Interprofesional para el Desarrollo Agrario ( AIDA )

Abstract

The growing consumers’ interest in quality differentiated products, not only in terms of sensory and nutritional quality but also in terms of parameters such as animal welfare, product origin and production system, makes necessary to research the importance of autochthonous breeds, raised in more sustainable extensive systems, where welfare levels are often high. Additionally, it is well known that ageing is one of the main factors that has influence in the final quality of beef meat. Therefore, this work aimed to study the sensorial profile of organoleptic attributes of Retinta autochthonous breed from two livestock production systems (intensive and extensive) at 7 days and 14 days of ageing. Moreover, a consumer’s assessment was also carried out. Findings showed that the extensive production system improved the quality parameters (tenderness, juiciness and oiliness) of beef meat. The texture parameters were the first to change during the first days of ageing. Regarding the hedonic study, the consumers did not show a clear preference and/or acceptance for any sample, which could indicate that the production systems did not result in a differentiated quality at the organoleptic level by the consumers. It is necessary to promote higher knowledge about the organoleptic attributes which must be considered in the consumption of quality beef, so that the production system can be taken into account in the purchase decision by the consumers

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Funding information

Este trabajo fue financiado por el proyecto RTA 2014-00034-C04-00 (INIA-AEI) y fondos FEDER. Sol Zamuz est? contratada con fi-nanciaci?n a cargo de las ayudas para Perso-nal T?cnico de Apoyo (PTA2017-14156-I) de la Agencia Estatal de Investigaci?n y Alberto Ortiz quiere agradecer al Fondo Social Europeo y a la Junta de Extremadura por la beca predoctoral (PD16057) concedida. Jos? M. Lorenzo y Daniel Franco son miembros de la red HealthyMeat del programa CYTED (Pro-grama Iberoamericano de Ciencia y Tecnolo-g?a para el Desarrollo, ref. 119RT0568). Gra-cias al GAIN (Agencia Gallega de Innovaci?n, Xunta de Galicia) por la financiaci?n al CTC (IN607A2019/01).

Funders

Data source: Dialnet