Abstract
ABSTRACTSensory quality of roasted breast muscles of two genotypes of chickens kept for 9 weeks of life in an outdoor or indoor system was tested by Quantitative Descriptive Analysis (QDA). After roasting in a convective-steam oven, 72 individual pectoral muscles of cocks (36 from each genetic group, 18 from outdoor and 18 from indoor system) were subjected to the sensory evaluation. There was a significant effect of genotype on fat odor (fatty flavor, P = 0.007), color (P = 0.007), and texture parameters: juiciness (P = 0.046) and greasy feel (P = 0.027). The rearing system had a significant effect only on meat juiciness (P = 0.015). Significant genotype × rearing system interactions were found for juiciness (P = 0.015) and different taste (P = 0.05). Principal component analysis showed distinct differences in the sensory traits of roasted breast muscle of two chicken genotypes produced in different rearing systems.
Highlights
The nutritional value of poultry meat, its high protein content, and low fat content as well as its flavor make it attractive to consumers, who increasingly declare their preference for meat of chickens that have been produced in the system taking the greatest possible care of birds’ welfare (Damaziak, Michalczuk, & Kurek, 2012; Marcinkowska-Lesiak et al, 2016; Michalczuk, Łukasiewicz, Zdanowska-Sąsiadek, & Niemiec, 2014; Popova, Ignatova, Petkov, & Stanišić, 2016; Puchała, Krawczyk, Sokołowicz, & Utnik-Banaś, 2015)
Most of these studies involved the comparison of meat quality of slow- and fast-growing chickens considering the structure of their pectoral muscles
The highest point score for odor characteristic of roasted poultry meat and statistically the lowest score for odor characteristic of poultry fat were given to the roasted pectoral muscles derived from HO cocks
Summary
The nutritional value of poultry meat, its high protein content, and low fat content as well as its flavor make it attractive to consumers, who increasingly declare their preference for meat of chickens that have been produced in the system taking the greatest possible care of birds’ welfare (Damaziak, Michalczuk, & Kurek, 2012; Marcinkowska-Lesiak et al, 2016; Michalczuk, Łukasiewicz, Zdanowska-Sąsiadek, & Niemiec, 2014; Popova, Ignatova, Petkov, & Stanišić, 2016; Puchała, Krawczyk, Sokołowicz, & Utnik-Banaś, 2015). The sensory properties of meat are affected by many factors: the genetic origin of birds (Michalczuk, Damaziak, & Goryl, 2016), the production system (Michalczuk et al, 2014), the age at slaughter (Połtowicz & Doktor, 2012), and animal nutrition (Al-Marzooqi, Al-Farsi, Kadim, Mahgoub, & Goddard, 2010; Zduńczyk & Jankowski, 2013). Most of these studies involved the comparison of meat quality of slow- and fast-growing chickens considering the structure of their pectoral muscles. Their meat is characterized by more intense aroma and
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