Consumer attitudes to broiler meat products

The aim of this paper was to select the most acceptable housing system of broiler meat production evaluating consumers attitudes and to investigate quality of raw type sausages made of chicken meat, applying quantitative descriptive sensory analysis. Based on the survey conducted among consumers of different sex, age and education, it was concluded that majority of consumers of both sexes finds that the price of broiler meat produced in free range production is justifiably higher because of the quality of meat provided. Meat should be labelled according to production system and quality of meat should be controlled by scientific institution according to the opinion of female consumers, whereas male consumers stated that meat quality should be controlled by producers and inspection. Compared sausages samples are made with different chicken meat type: A – commercial broiler, B – commercial broiler and Naked Neck chickens (50:50 ratios) and C – Naked Neck chicken. In all three variants of sausages 20% of pork fat was added. Sensory evaluation was done after roasting. System of 9 points was used for sausages quality attributes (parameters) scoring: 1-exceptionally unacceptable to 9-exceptionally acceptable. Following attributes were evaluated/scored: external appearance, cross-section appearance, colour, smell, taste and texture. Thirty untrained panellists participated in scoring. The appearance of all examined sausage was very good. The colour of group B and C were evaluated as acceptable, but not the usual for this sausage type. Sausages from group A had lighter colour than expected and assessed as too pale. Group B had the highest scores for smell and taste. As a result of conducted sensory analysis, sausages from variant B were selected as the best of compared samples, with overall scores of 7.87.