Abstract

CAFFARO TOMMASIELLO, Estefanía M. et al. Production, handling, assessment, consumption and quality attributes of Argentine beef: a butcher survey study. Cienc. Tecnol. Agropecuaria [online]. 2021, vol.22, n.1, e1955.  Epub Jan 01, 2021. ISSN 0122-8706.  https://doi.org/10.21930/rcta.vol22_num1_art:1955.

The productive beef sector grows, and consumption traits change. The aspects considered at the time of purchase varied, as well as the conditions and handling in the sale points. Knowing the features and observations of neighborhood butchers, intermediaries between the cold storage and the consumer, will allow knowing this critical link in the beef sale in Argentina. The aim of this work was to study aspects related to the production, handling, assessment, consumption, and quality attributes of beef through a survey of local butchers. Sixty butchers, considering all areas of the city of Tandil, were personally interviewed. The cluster analysis allowed observing two groupings: CON-1(3-zones) and CON-2(4-zones). Mainly, no differences were found between sellers in production and management aspects. A significant difference was observed in the purchase frequency of half cattle carcasses. Likewise, all indicated having a cooling room, but rejected possible beef-maturation attributes. In relation to consumption and quality attributes, the color was highlighted as a "freshness" factor and preference of their products considering hygiene-sanitation, quality, and trust. The presence of intramuscular fat showed significant differences; in CON-1, 80 % of their clients prefer cuts with marbling, while in CON-2, 96 % choose lean cuts. All stated observing changes in purchasing habits and volume in recent years. In light of the results, it will be necessary to continue with interdisciplinary research work, to understand and achieve improvements considering the socio-economic and technological beef quality aspects.

Keywords : beef; butcher shops; cluster analysis; consumers; meat quality.

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