Tenderness and taste qualification of red brangus beef in Mexico

Beef tenderness is an important trait in consumer satisfaction and has been considered as the main trait for palatability, for which reason it is important to evaluate its variability in different cattle breeds. An experiment was designed to evaluate the Warner Bratzler Shear Force (WBSF) of Red Brangus cattle rib eye steaks and consumer acceptance. The tenderness of beef rib eye steaks was evaluated by the WBSF. A consumer preference evaluation test was carried out to quantitatively estimate tenderness, juiciness, flavor, doneness and general acceptance of the evaluated steaks. Mean WBSF was 5.03 kg ± 0.93 kg, theoretically indicating a tough beef. The distribution of the samples showed 21 % and 11 % of moderately tender and tender beef cuts, respectively. Cattle condition (bulls and steers) was not significant for the WBSF (p > 0.5). All the traits evaluated in the hedonic evaluation had approximately 6 points of a total of 8 (8 was best). Tenderness, juiciness and flavor presented a high and significant correlation (p 0.5). Todas las características evaluadas en la evaluación hedónica tuvieron alrededor de 6 puntos de un total de 8 (8 era mejor). La suavidad, jugosidad y sabor mostraron una correlación alta y significativa (p < 0.5). Ninguna de las características subjetivas tuvo correlación con la aceptabilidad total. Bajo criterios teóricos, la frecuencia de carne suave en Brangus rojo es baja, aun así mostró buena aceptabilidad. Estudios de caracterización podrían ser necesarios y útiles para la creación de nichos de comercialización específicos para esta y otras razas bovinas