Hurtado-Lugo N, Restrepo LF, Urrea AD, Piedad AM

Language: Spanish
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ABSTRACT

With the aim to determine the organoleptic properties of Buffalo Beef-BB, a survey was performed basedon sensorial analysis on 102 people with an age range between 11 and 65 years old of both sexes, at Palmira, Colombia. Every person received 100g of beef from primary cuts that were previously grilled. An hedonic verbal method was applied to measure the level of people´s satisfaction that considered a ranking to score from 1 to 5; the following questions were made to the surveyed population: 1) How much did you like the taste?, 2) How tender and juicy is it?, 3) in general terms, how much did they like this meat?. Statistically, a multiple correspondence analysis was applied with Hierarchic classification and exploratory and unidimensional analysis. A Burt´s table was used to observe the bidimensional behavior of variables. After the statistical analysis, it was found that 63,7% of surveyed people like BB very much; the tenderness and juiciness were appreciated for 65,5% of people, because they liked it very much, while 4,9% expressed that tenderness did not fit their expectations by marking in the questionnaire, I did like it a bit or I dislike it very much. The most frequent choice was that 45% of the people recognized that they did like BB very much. While 90.2% of the population were included between, they did like BB a bit and they did like it very much. It can be estimated that BB has a potential demand of 81,3%, according to the surveyed population, and it can be stated that the acceptance for buffalo beef was high. With the aim to determine the organoleptic properties of Buffalo Beef-BB, a survey was performed based

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