Tasting panel. The samples have been kept frozen until the moment of the tasting. The pieces that have been tasted are the grilled stifle and the stewed skirt.
Tasting panel.
The samples have been kept frozen until the moment of the tasting. The pieces that have been tasted are the grilled stifle and the stewed skirt. They have been evaluated by 200 cooks and consumers between 18 and 75 years of age. Personnel accustomed to consuming beef.
a) Stewed meat. Breed and type of food. Acceptance 6-7ptos out of 9. Appearance, colour and texture. They do not differentiate any of the variables of the study. Age: under 35 years of age, they prefer stewed meat from grass; over 35 years of age, they prefer stewed meat because of its texture. Profession: consumers prefer stewed bait meat, and cooks prefer grass-fed meat for taste and texture. Breed there are no differences, there are only differences when segmenting the panel for the Pyrenean breed, cooks 67% prefer stewed grass meat, and 63% of consumers prefer bait meat.
b) Griddle. Consumer acceptance 6-7 pts. out of 9 there are no differences between type of food, bait or grass. Age of the tasters, under 35 years old, prefer bait meat for its taste. Profession, consumers prefer grilled meat for its texture and cooks prefer grilled meat for its taste. Breed No difference in preference. Segmenting the population, there are differences in preference for the Pyrenean breed, age, all prefer the meat to the grilled bait less than 35 55%, over 35 63%. 68% prefer meat to bait, compared to 32% who prefer grass.
Panel de catadores.
Las muestras se han conservado congeladas hasta elmomento de la cata. Las piezas que se han catado son la babilla cocinada a la plancha y la falda, guisada. Se han evaluado por 200 personas cocineros y consumidores de entre 18 y 75 años de edad. Personal habituado a consumir carne de vacuno.
a) Carne guisada. Raza y tipo de alimentación. Aceptación 6-7ptos sobre 9. Aspecto, color y textura. No diferencian ninguna de las variables del estudio. Edad: menores de 35 años prefieren la arne guisada de pasto; mayores de 35 años prefieren la de cebo por su textura. Profesión: consumidores prefieren la carne guisada de cebo, y los cocineros prefiereren la carne de pasto por sabor y textura. Raza no hay diferencias, solo existen diferencias al segmentar el panel para la raza Pirenaica, los cocineros 67% prefieren carne guisada de pasto, y el 63% de los consumidores prefieren la carne de cebo.
b) Plancha. Aceptación de los consumidores 6-7 ptos. sobre 9 no habiendo diferencias entre tipo de alimentación, cebo o pasto. Edad de los catadores, menores de 35 años prefieren por sabor la carne de cebo. Profesión, consumidores prefieren por textura carne a la plancha de cebo y los cocineros por sabor carne a la plancha de pasto. Raza No hay diferencias de preferencia. Segmentando la población, hay diferencias de preferencia para la raza Pirenaica, edad, todos prefieren la carne a la plancha de cebo menores de 35 55%, mayores de 35 63%. El 68% prefiere carne a la plancha de cebo frente a 32% que prefiere de pasto
2016-013 - FROM GRASS TO TABLE. Production and marketing of differentiated quality meat from pastures and in-house resources
Completed | 2016-2018
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Geographical location
- Spain