Investigation of colour, texture and organoleptic properties of retailed conventional and organic chicken breast in Hungary

Abstract

The large price variation paid for chicken meat originated from organic and conventional systems require up-todate knowledge of physical and sensory properties of the mentioned products. Our aim was to find differences between intensively vs. organically reared chicken breasts as they are currently presented to consumers in Hungary. A total of 30 broiler breast fillets (n = 10 per group) were purchased from 2 retail stores and a processor. Experimental groups were intensively reared (INT1 and INT2) and organically reared (ORG ). In this case no attempt was made to collect information on genotype, feed or growing conditions of the birds. We measured meat colour (L*, a*, b*), shear force, texture and sensory traits of cooked samples. L* and b* values were lower in INT1 and INT2 groups (P < 0.001), however no differences were found in redness (a*) among the 3 groups. Shear force was highest in ORG samples, which panelists also found drier and tougher. An overall preference was observed for juiciness, tenderness, initial smell and taste in INT1 group. However, panelists did not recognize significant differences between INT2 and ORG samples in most traits, except juiciness. Profile and Bi-plot diagrams were created to demonstrate sensory traits and coherences. Although, samples of organically reared birds were less popular among our panelists, its contribution to healthy, traditional dishes is undeniable.