Sensory quality of beef cuts from Urabá Antioqueño under descriptive quantitative analysis
DOI:
https://doi.org/10.32870/rayca.vi0.115Keywords:
Sensory analysis, cattle, beef, meat cuts, hedonic evaluation, maturation, cooking methods, sensory board.Abstract
The sensory analysis of food is a tool that allows characterizing and establishing criteria for the quality control of a food, establishing and maintaining food quality from production to final consumption of a product. Objective. To determine the differences in the sensory quality of seven new cuts of the front end of bovine carcasses from Uraba Antioquia (arm, rib-flank, diaphragm, loin, forearm, neck and chest) classified as 3, 4 and 5 stars, subjected to maturation and three cooking methods. Methods. For the sensory analysis, the quantitative descriptive methodology was used with the participation of 10 panelists who described characteristics of appearance, color, smell, taste and texture. The analysis of the information was carried out through basic and inferential descriptive statistics through the application of non-parametric statistical tests. Results. Statistically significant differences were needed in the attributes evaluated for the seven cuts classified in the three categories by stars, being able to establish the influence of maturation and cooking methods on important characteristics for those consumed. Conclusions. It was possible to approach the sensory profile of the beef cuts obtained from the forequarter of the selected carcasses of Uraba Antioquia, highlighting that the quality of the seven cuts varies significantly among them, the attribute with the greatest variation with respect to maturation was the hardness, one of the main characteristics that influences the texture and the final selection made by consumers of the product.
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