4 research outputs found
Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers
BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests. In this study the aim was to evaluate differences in the sensory profiles of breast meat from five broiler products: two conventional standard products (A and B) and three organic niche genotypes (I657, L40 and K8) reared in an apple orchard.
RESULTS: Thirteen out of 22 sensory attributes differed significantly between the products. The aroma attributes âchickenâ, âbouillonâ and âfatâ scored highest and the âiron/liverâ aroma lowest for the niche products. The meat was more âtenderâ, âshortâ and âcrumblyâ and less âhardâ and âstringyâ in the standard products than in one or more of the niche products. Product âI 657â was less âjuicyâ than the rest. Products âI 657â and âL 40â were more âcohesiveâ and tasted more âsourishâ and less of âsweet/maizeâ than the standard products. The âoverall likingâ score was significantly higher for the âK 8â product than for the âStandard Aâ and âL 40â products. The âoverall likingâ score was significantly correlated with the scores for aroma and taste of âchickenâ,
âumami/bouillonâ, âiron/liverâ and âfatâ aroma.
CONCLUSION: The sensory profiles differed particularly between conventional standard broilers and organic niche broilers, although differences were also found between breeds. The present study indicates that aroma and taste attributes were more important for the assessors than meat âtendernessâ for the overall liking of broiler meat.
�c 2011 Society of Chemical Industry