Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks

Abstract

The objective of this study was to compare the eating quality characteristics of beef from the United States and Honduras and to assess the willingness of Honduran and U.S. consumers to pay for these products. All U.S. sourced strip loins from grain-finished cattle, aged 21 d, were selected to equally represent USDA Select (SEL; n = 6) and upper 2/3 (Top) Choice (TC; n = 6) quality grades. Additionally, strip loins (n = 6) from Honduran grass-finished (HGRASS) cattle and grain-finished (HGRAIN) cattle (n = 6) were collected from a commercial abattoir in Siguatepeque, Honduras and aged 21 d. Samples were evaluated on 8-point hedonic scales for flavor, tenderness, juiciness, and overall liking by 240 consumers in each country. Consumers indicated if each trait was acceptable, and willingness to pay for each sample was rated in U.S. dollars (or the Honduran Lempiras equivalent): $0, 3, 6, and 10 per 0.45 kg. Chemical composition and Warner-Bratzler shear force (WBSF) were also determined. The TC had greater (P 0.05) from HGRAIN. The HGRAIN had greater WBSF values than TC and SEL, which did not differ (P > 0.05); however, HGRASS was similar (P > 0.05) to all other treatments. The TC had greater tenderness and flavor liking scores (P < 0.05) than all other treatments, followed by SEL, HGRASS, and HGRAIN, with a significant difference between each treatment. Honduran consumers assigned greater ratings for tenderness and flavor liking when compared to U.S. consumers. The lowest rated treatment in both countries was Honduran grain-finished followed by Honduran grass-finished. Consumers in Honduras were willing to pay more for samples when compared to U.S. consumers. Consumers were also willing to pay a premium for products with greater palatability, regardless of the country of origin.

Keywords

• consumer
• palatability
• diet
• country of origin