SENSORY CHARACTERISTICS FOR POULTRY MEAT OF DIFFERENT HYBRIDS | SENZORIČNE LASTNOSTI PIŠČANČJEGA MESA RAZLIČNIH KRIŽANCEV

anglais. The effect of provenance of chickens, sex of animals and parts of meat (legs vs. breasts) on sensory and instrumental parameters of meat quality was studied. Three foreign provenances (Arbor Acres, Avian and Ross) and two domestic hybrids (Prelux-bro1 and Prelux-bro2) were fattened in cages to the age 47 days. Eight animals from each group (4 female, 4 male) were chosen for analysis. After roasting (Tm = 80o C) meat from breasts and legs was sensory analysed (colour, flavour and texture) was instrumentally measured by INSTRON apparatus as cutting value-across (CVAc) and -along (CVAl). Statistically significant effect of provenance on the smell and flavour was established. They were the lowest in Ross hybrid, yet its meat contained the most fat and had the best tenderness. Sensory parameters for male meat were higher than for female one while values for juiciness, fatness and mouth feeling differed significantly. Breasts had higher CVAc and CVAl values in comparison to legs, which was in accordance with lower sensory evaluated tenderness. Breasts had higher values for colour and smell in comparison to legs, while juiciness, fatness and mouth felling had lower values. Significant correlations were established between instrumental parameters and sensory parameters for the texture of meat.

slovène. Raziskali smo vpliv različnih provenienc piščancev, spola živali in kosa (bedra vs. prsa) na senzorične in instrumentalne parametre kakovosti mesa. Tri tuje provenience (arbor acres, avian, ross) in dva domača križanca piščancev (prelux-bro1, prelux-bro2) smo spitali v kletkah do starosti 47 dni. Iz vsake skupine smo za analizo odbrali po 8 živali (4 jarčke, 4 petelinčke), od katerih smo po toplotni obdelavi (pečenje do Ts= 80o C) senzorično analizirali meso prs in beder (profil barve, teksture, arome) ter naredili instrumentalno analizo teksture z INSTRON aparatom kot rezno trdnost prečno (RTP) in vzdolžno (RTV). Ugotovili smo statistično značilen vpliv provenience na vonj in aromo mesa, ki sta najslabša pri piščancih ross, prav ti pa imajo najbolj mastno in mehko meso. Meso petelinčkov je v vseh senzoričnih lastnostih višje ocenjeno od mesa jarčk; za sočnost, mastnost in občutek v ustih so razlike značilne. Prsa imajo nasproti bedrom značilno večje RTP in RTV vrednosti, kar se sklada s slabšo senzorično ocenjeno mehkobo. Prsa so v primerjavi z bedri prav tako višje ocenjena za barvo in vonj, medtem ko so nižje ocenjena za sočnost, mastnost in občutek v ustih. Ugotovljene so tudi značilne korelacije med instrumentalno izmerjenimi ter senzorično izvrednotenimi lastnostmi teksture mesa piščancev.