RESUMO-Devido ao domínio do mercado e do consumo pela came bovina, aos hábitos de consumo tradicionais e à qualidade inferior da oferta de carne bubalina (Bubalus bubalis), esta ainda é rejeitada ou pelo menos é considerada de qualidade inferior em muitos países, assim como também no Brasil. Para verificar se há uma clara rejeição a carne bubalina devido a de critérios tais como sabor, aroma, maciez, textura, suculência, cor da gordura, cor da carne e aceitação geral, foi realizada uma prova organoléptica na cidade de Manaus-AM, Brasil. Em um churrasco tradicional foram comparados cortes habituais de carne bubalina e bovina. Os resultados mostraram que ambos os tipos de carne tinham uma qualidade semelhante e que são infundados os preconceitos existentes a respeito da carne bubalina. Palavras-chave:Came bubalina, carne bovina, prova organoléptica, várzea, Amazônia, Brasil Organoleptic Assessment of Water Buffalo Meat and Beef of Animals Raised on Central Amazonian Floodplain PasturesABSTRACT-Owing to the dominance of the beef market, traditional consumer habits and the often inferior quality of water buffalo (Bubalus bubalis) meat offered, the meat of this species is still rejected in many countries, like it is the case of Brazil, or at least considered as low-grade meat. In order to find out whether or not there is a distinct rejection of water buffalo meat on account of criteria such as taste, flavour, tenderness, texture, juiciness, colour of fat, colour of meat and general acceptability, an organoleptic test was organized in the city of Manaus-AM, Brazil. Traditionally barbecued (churrasco) Brazilian-style cuts of water buffalo meat and beef were compared. The result showed that both types of meat have a comparable quality and that the still existing prejudices in respect of water buffalo meat are unfounded.
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