Efeito do padrão racial na aceitabilidade de carnes das raças Angus, Hereford e Zebu

Abstract

The purpose of this work was to evaluate the acceptability of beef from different genetic patterns through a group of ordinary consumers. The experiment was conducted at the University of Caxias do Sul, in the laboratory of animal production in Building 74. Three treatments have been tested. They were categorized in: Beef A ? beef originated from Hereford genetic pattern animals; Beef B ? beef originated from Zebu genetic pattern animals; Beef C ? beef originated from Angus genetic pattern animals. The assessments were performed during the period of one day, between the afternoon and the evening, adding up to eight hours of evaluation with the aim to cater to the demand of a sampling number n of 100 evaluators. Samples of the 3 kinds of beef were offered to groups of 8 evaluators each. After the beef tasting, each group had to fill out three scales, one being about the score for global acceptance, tenderness, and juiciness, in addition to a questionnaire on consumer behavior of beef. The experimental outline was completely randomized, in factorial scheme 2 (evaluator?s gender): 3 (kinds of beef). The data was converted in averages of percentages and was processed through the Analysis of variance (ANOVA) and the averages were compared through the T test (5%) using the statistical software AgroStat. The tenderness, the juiciness, and the global acceptance of the samples were influenced, significantly, by the type of beef and by the evaluator?s gender, being the beef originated from the Angus breed the most accepted by male evaluators, and beef from the Hereford breed being the most accepted by female evaluators. General consumers tend not to identify the positive patterns in beef quality, even when they eat beef with different marbling aspects (sic).