Sensory properties of broilers' meat: a comparison between different experimental series and origins
2009
Ristić, M., Max Rubner-Institut, Kulmbach (Germany). Bundesforschungsinstitut für Ernährung und Lebensmittel | Bittermann, A., Max Rubner-Institut, Kulmbach (Germany). Bundesforschungsinstitut für Ernährung und Lebensmittel | Schüssler, G., Max Rubner-Institut, Kulmbach (Germany). Bundesforschungsinstitut für Ernährung und Lebensmittel | Spindler, M., Max Rubner-Institut, Kulmbach (Germany). Bundesforschungsinstitut für Ernährung und Lebensmittel | Damme, K., Lehr-, Versuchs- und Fachzentrum für Geflügel, Kitzingen (Germany)
Carcass value and meat quality of different origins of both genders were investigated in 13 experimental series as well as in 10 Bavarian feeding performance tests. From this significant number the sensory value of breast and thigh meat was recorded (n = 3154). For sensory analysis a semantic-numeric interval scale was available, where a higher number of points stood for a better evaluation. An expert panel surveyed with respect to juiciness, tenderness, flavor and overall impression. The highest evaluation was for tenderness (5.4-5.7), followed by juiciness (4.9-5.0), flavor and overall impression (4.4-4.7; n = 2154). Comparing different origins, sensory evaluation was quite on an upper quality level (4-6; n = 1000). Best evaluations were achieved for Cobb 500 and Peterson origins. Hence it can be stated that, concerning sensory quality, poultry meat can compete against beef and pork.
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