Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef

The physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) (Spanish origin) and Certified Angus Beef (CAB) (US origin) were assessed in Spain and the USA. To characterize the carcasses, the ribeye areas (REAs), and marbling levels were assessed in both testing places. Twenty striploins per certified beef program were used as study samples. For sensory analysis, the striploins were vacuum packaged and aged for 7 days at 4 °C and 85% RH in each corresponding laboratory. Thereafter, the samples were half cut and frozen. One of the halves was shipped to the other counterpart-testing place. The fat and moisture percentage content, Warner Bratzler Shear Force (WBSF), and total and soluble collagen were tested for all the samples. The CAB carcasses had smaller REAs (p < 0.0001) and exhibited higher marbling levels (p < 0.0001). The CAB striploins had a higher fat content (p < 0.0001) and required lower WBSF (p < 0.05) than the CTNA samples. Trained panelists rated the CAB samples as juicer (p < 0.001), more tender/less tough (p < 0.0001), and more flavorful (p < 0.0001) than the CTNA counterparts. This study shows that beef from both countries had medium-high tenderness, juiciness, and beef flavor scores and very low off-flavor scores. Relevant differences found between the ratings assigned by the Spanish and the US panelists suggest training differences, or difficulties encountered in using the appropriate terminology for defining each sensory attribute. Furthermore, the lack of product knowledge (i.e., consumption habits) may have been another reason for such differences, despite the blind sensory evaluation.

364 Branded Beef Program Response to COVID-19

Travel halted. Consumer habits changed. Marketing strategies adjusted. Restaurants closed. Future projections deleted. All of this occurred in the food industry, and many others like it, once COVID-19 spread. As the leading brand of Angus beef, it shifted what it needed to in order to offer more support to its foodservice distribution, retail, restaurant and international partners. The Certified Angus Beef ® brand’s purpose has always been to promote high-quality beef brought to tables by family farmers and ranchers. While that still rings true, the pandemic has shed a light on how every link in the chain strengthens what those cattle caregivers do and what consumers have come to expect.

Consumer Sensory Acceptance of Standard Pre-cooked Hamburger Patties versus Premium Patties

Consumers’ increasing concerns toward nutrition, health, and sustainable food have influence food industry. Practitioners in the meat product industry and retailers are focusing on premium labeled meat products, such as Certified Angus Beef and grass-fed beef, to meet consumers’ demand. Although many consumers assume the premium has better taste and texture, there is little research comparing the sensory attributes of the premium and non-premium burgers. This study compared the sensory attributes of three different hamburger patties: flame broiled pre-cooked beef (non-premium, standard patties), Angus beef, and grass-fed beef patties (premium patties). The results show that participants prefer pre-cooked hamburger patties significantly than Angus and grass-fed patties in initial taste and flavor. Also, this pre-cooked hamburger patties are significantly preferred compared to grass-fed patties in overall quality and overall liking attributes. Other sensory attributes, such as appearance, texture, juiciness, and seasoning, show no significant difference among three different patties. This indicates that the pre-cooked hamburger patties can be preferred than (or compatible to) Angus or grass-fed patties.