Assessment of beef quality of six branded beef sold in two retail chains in Porto Alegre, Rio Grande do Sul
Keywords:
tenderness, marbling grade, intramuscular fat, beef colorAbstract
The objective of this study was to assess the quality and quality consistence of six branded beef sold in two retail chains in Porto Alegre, RS. The meat quality was evaluated for tenderness, intramuscular fat content, marbling grade, lean color, pH, moisture content, marketplace temperature and refrigerated storage time. For each brand it was used ten beef samples rated in different supermarket stores per retail chain. The marbling grade, pH, moisture content, marketplace temperature and refrigerated storage time does not affect the tenderness and the meat color. The beef sold in Porto Alegre was rated as intermediate tenderness (4,14 kg/cm2), suggesting little consistence of this characteristic (CV= 28,5%). The branded beef presented a large variation for intramuscular fat content (CV= 74,9%) and for the lean color (CV= 30,4%). These results demonstrate that branding do not assure the beef quality consistence.
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