Sensory characteristics of Musculus longissimus thoracis et lumborum of bovine Nelore adult matured

Abstract

The goal of this paper was to perform the sensory evaluation of strip loin from adult Nelore cattle on the acceptance perspective of the consumer from Aracaju and purchase intention faged beef in different cutting thicknesses. Musculus longissimus thoracis and lumborum were used in three treatments with zero aging time with cutting thickness of 2.5 cm; 21 days aging with cutting thickness of 2.5 cm; and 21 days aging withcutting thickness of 7.5 cm. Eighty random consumers were invited to the sensory evaluationina local supermarket chain. The experimental design was completely randomized with three treatments and eight repetitions. The odour parameter did not differ (P > 0.05) between treatments. There was a difference (P < 0.004) between treatments regarding to flavour. The tenderness and the overall acceptance of the aged samples were higher (P < 0.001) to non-aged samples with no difference (P > 0.05) relative to the thickness. 85% of consumers from the city of Aracaju, based on the assigned scores, elected Musculus longissimus thoracis and lumborum from adult Nelore aged for 21 days a very attractive meat and demonstrated a positive purchase intention, regardless of the cutting thickness.Practical Application: Production of healthy meat and quality by means of practical and non-invasive techniques.Farias et al.