Consumer perception of Nellore and crossbred cattle beef: flavor as the main driver of acceptance across wet-aging periods

Consumer perception of beef quality is influenced by genetic background and postmortem aging, yet studies in Brazilian markets remain limited. This study evaluated the sensory perception and preferences of Brazilian consumers for feedlot-finished Nellore and Angus × Nellore crossbred heifers subjected to 5, 15, and 25 days of wet-aging. A total of 12 consumers per session assessed tenderness, flavor, juiciness, and overall liking (MQ4). Sensory data, odds ratios, correlation analyses, and multiple regression models were applied to investigate attribute contributions to overall acceptability. Results showed significant effects of genetic group and aging time on all sensory traits ( P < 0.05), with crossbred beef generally scoring higher than Nellore. Longer aging improved tenderness, juiciness, flavor, and overall liking across both genetic groups, with the most pronounced improvements observed between 5 and 25 days. Logistic regression revealed that extended aging increased the likelihood of higher MQ4 ratings, indicating enhanced consumer acceptance. Association analyses demonstrated strong positive relationships among tenderness, flavor, juiciness, and overall liking, highlighting flavor as the primary driver of consumer satisfaction. Multiple regression indicated that flavor had the largest standardized coefficient (0.40 for Nellore, 0.52 for crossbreds), followed by tenderness and juiciness, whereas wet-aging duration contributed minimally. These findings provide novel evidence that Brazilian consumers’ acceptance of beef is predominantly flavor-driven, with aging modulating perception of all palatability traits. The study underscores the importance of tailoring aging protocols and crossbreeding strategies to optimize flavor and overall acceptability in the Brazilian market, offering actionable insights for industry practices and breeding programs.