Fecha/hora: 13/06/2024 07:14:38

Biblioteca(s): | INIA Tacuarembó.
Fecha corriente: | 21/02/2014
Fecha de la última actualización: | 02/06/2017
Autoria: | BRITO, G.; PRINGLE, D.; SAN JULIÁN, R.; MONTOSSI, F.
Afiliación: | GUSTAVO WALTER BRITO DIAZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; DEAN PRINGLE, The University of Georgia, Animal Science Department, Athens, Georgia, USA.; ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay.
Título: | Predicting and segregating beef tenderness among uruguayan steer carcasses under commercial conditions using posmortem carcass traits, ph, temperature and colorimeter readings.
Año de publicación: | 2004
Fuente/Imprenta: | In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 50., 2004, Helsinki, Finland. Proceedings. Helsinki, 2004.
Idioma: | Inglés

Contenido:

In the food industry consumer-oriented quality approaches are more and more used if we consider the large development of marketing. The perception of the quality could be defined prior to purchase (beliefs and attitudes), at the point of purchase (intrinsic and extrinsic cues) and upon consumption (sensory attributes).
The National Beef Tenderness Survey conducted in US (1990), documented a relative high incidence of toughness problems among different beef cuts for sale and identified the need to improve retail beef tenderness (George et al., 1999). The US beef industry has made it a priority to address the inconsistency in beef tenderness and has been developed strategies to ensure that all beef has acceptably tender. The development of tenderness based classification systems makes possible to identify carcasses with superior tenderness and add value to these carcasses that are undervalued in current systems. Studies have demonstrated that consumers recognized consistently differences in tenderness and they are willing to pay for this attribute (Boleman et al., 1997). Most of these systems evaluated by research are based on the
relationship between muscle pH (Purchas, 1990; Wulf and Page, 2000), color (Wulf et al., 1997; Vote et al., 2003) and temperature (Jones and Tatum, 1994) with meat tenderness. This strategy to improve consistency of meat palatability ?tenderness as main factor- is also followed by principal meat export countries, such as
Australia (Guarantee tenderness) and New Zealand (NZ Beef and Lamb Quality Mark). Uruguay, as a meat export country in South America ought to follow this approach making a diagnostic of the variation of this attribute and according to the information gathered identifying the critical control points along the meat chain to ensure the consistency on it.

Palabras-Clave: | FOOD INDUSTRY.
Categoría del tema: | L01 Ganadería
URL: | http://www.ainfo.inia.uy/digital/bitstream/item/6809/1/ICOMST-2004.pdf
Registro original: | INIA Tacuarembó (TBO)
Ejemplares: | TBO - (23180-1) - INI - PC - DD -  -  -  - DIS