The Effect of Age, Sex and Hormonization on the Flavor of Chicken Meat ,

Abstract

ABSTRACT INTRODUCTION FLAVOR has been defined as the stimuli given by the sample to the taster’s receptors both oral and nasal when the sample is consumed orally (Pippin et al., 1954). As the broiler industry expands and the competition with other meat products becomes keener, the flavor of poultry meat should not be left unconsidered. The literature, however, contains little work on this subject. In early work, Maw (1935) reported that corn-fed birds were more flavorful than those fed barley, oats, or wheat. Lewis (1955) found that 10 percent dried chicken feces added to an all vegetable ration significantly improved the flavor score of broilers. Weisburg (1956) determined that the broth from the broilers fed dairy products was more flavorful, and the meat more flavorful and more tender than that of the controls. Pippin et al. (1954) reported that chicken fat was a minor source of flavor in poultry, but that . . .