Consumer assessment of Honduran and United States beef strip loins from different production and processing systems

The United States is the largest producer of high quality grain-fed beef in the world, with Bos taurus cattle representing a significant proportion of breeds used for beef production. Central American countries rely more heavily on grass-finishing systems and Bos indicus breeds are more suitable for the climate in these countries, generally resulting in lower quality beef. Enhancement has been implemented in these countries for improving meat quality. The objective of this study was to evaluate the effects of different cattle production systems, processing systems and country of origin on palatability of the longissimus dorsi as determined by U.S. (n=240) and Honduran (n=240) consumers. U.S sourced strip loins from grain-finished cattle were selected to represent: USDA Select (SE; n=10) and Top (upper 2/3) Choice (TC; n = 10). Strip loins collected in Honduras included three different treatments, consisting of 1) Brahman, Holstein, and Brown Swiss crossbred, dual-purpose breed, raised solely on native pasture resulting in an age at slaughter of approximately 40 months; and 2) cattle finished on a high energy diet consisting of corn, palm kernel and sugarcane (HGF; n = 10). Cattle used for HGF treatment were crosses between Brahman and either Senepol, Red Angus, or Simmental. A third treatment group consisted of cattle finished on a corn, palm kernel and sugarcane diet (HNG; n = 10) predominantly native purebred Brahman. Ten additional strip loins from each of the three Honduran sourced treatments were selected and enhanced at 24 h postmortmem at a 112% (±3.5%) pump rate using a multi needle injector with a target concentration of 0.25% tripolyphosphate and 0.50% salt of the final product. Enhancement resulted in the following three treatments: enhanced HDP (EHDP), enhanced HGF (EHGF), and enhanced HNG (EHNG). Strip loins were aged for 21 days at 0 to 4°C, fabricated into 2.5 cm thick steaks and frozen (-20°C). Steaks were thawed for 24 h at 2-4°C prior to consumer evaluation, were cooked on clamshell grills to a well-done (77°C) degree of doneness and portioned into eight uniform pieces to serve to panelists. Samples were evaluated on 8-point hedonic scales for tenderness, flavor, juiciness and overall liking, and each trait was classified as acceptable or unacceptable. Willingness to pay for each sample was rated in U.S. dollars $0, $3, $6 or $10 per pound. Data were analyzed using SAS at a significance level of P < 0.05. Proximate and shear force data were analyzed using the GLIMMIX procedure as a completely randomized design, with a fixed effect of product category. The model for consumer rating data was analyzed as a split plot, with product category as the whole plot factor and country and the country × product category interaction as the subplot factors including panel as a random effect. Consumer acceptability data was analyzed using a model with a binomial error distribution. Greater (P < 0.05) consumers scores for tenderness, juiciness, flavor and overall liking were found in EHGF. No differences (P > 0.05) were found between TC and SE in any of the palatability traits. Honduran consumers ranked all palatability traits greater (P < 0.05) than U.S consumers. Additionally, a greater (P < 0.05) percentage of Honduran consumers marked samples as acceptable for tenderness. Higher (P < 0.05) fat contents were found in U.S sourced treatments, however, EHGF and HGF showed similar fat contents (P > 0.05) when compared to SE. Highest (P > 0.05) WBSF values were obtained between EHDP and HDP. No differences (P > 0.05) were found in WBSF values between TC, SE and EHGF. Consumers in the U.S were willing to pay higher (P < 0.05) prices for higher quality samples. Enhancement of Honduran treatments demonstrated to have a positive effect on palatability traits, as well as acceptability of each of those traits. Regardless the differences in breeds, including high-energy diets and enhancement result in greater palatability scores.