The effect of breed and feed-type on the sensory profile of breast meat in male broilers reared in an organic free-range system

Abstract

To cite this Article Horsted, K. , Allesen-Holm, B. H. and Hermansen, J. E.(2010) 'The effect of breed and feed-type on the sensory profile of breast meat in male broilers reared in an organic free-range system', British Poultry Science, 51: 4, 515 -524 To link to this Article: DOI: 10.1080/00071668.2010.506907 URL: http://dx.doi.org/10.1080/00071668.2010.506907Full terms and conditions of use: http://www.informaworld.com/terms-and-conditions-of-access.pdf This article may be used for research, teaching and private study purposes. Any substantial or systematic reproduction, re-distribution, re-selling, loan or sub-licensing, systematic supply or distribution in any form to anyone is expressly forbidden.The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date. The accuracy of any instructions, formulae and drug doses should be independently verified with primary sources. The publisher shall not be liable for any loss, actions, claims, proceedings, demand or costs or damages whatsoever or howsoever caused arising directly or indirectly in connection with or arising out of the use of this material. British Poultry ScienceVolume 51, Number 4 (August 2010), pp. 515-524The effect of breed and feed-type on the sensory profile of breast meat in male broilers reared in an organic free-range system 2. The sensory profiling consisted of a pilot study, 4 training sessions, and finally the assessment. During the training session a panel of 9 assessors defined 17 attributes, which were used to describe the smell, texture and flavour of the breast fillets. Each attribute was evaluated on a 15-cm unstructured line scale. 3. The breast meat became significantly less hard, and more juicy and tender in the New Hampshire at 110 d of age, whereas the opposite was found in JA757, which also acquired a more ''sourish'' flavour with age.

Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers

“…Other studies have shown that poultry meat characteristics are influenced by factors such as age,15, 27 feed28 and genotype, with the latter covering e.g. growth rate, body composition and locomotor activity 6, 15, 29–32. In the present study especially the texture attributes were significantly influenced as a consequence of the very different production characteristics of the standard and niche products.…”

“…However, the fast‐growing broilers in that study were slaughtered at 63 days of age, whereas in our study the fast‐growing broilers (Standards A and B) were slaughtered at 38 days of age. Other studies have shown that poultry meat characteristics are influenced by factors such as age,15, 27 feed28 and genotype, with the latter covering e.g. growth rate, body composition and locomotor activity 6, 15, 29–32.…”

“…The references were used to enable the panel to become familiar with the sensory attributes and to unify their perception of the specific attributes. Preliminary attributes and reference materials were decided on the basis of previous studies 5, 15…”

Comparison of Selected Quality Attributes of Chicken Meat as Affected by Rearing Systems

“…Many consumers claim that products from ecological rearing are characterized by a higher nutritive quality and better taste [Midmore et al, 2005; Andree et al, 2010; Horsted et al, 2010]. It was confi rmed in a research by Fanatico et al [2006], who was explaining higher sensory values of meat of chickens reared with the access to free range by a decrease of stress factor resulting from high birds density per area unit.…”

“…It was confi rmed in a research by Fanatico et al [2006], who was explaining higher sensory values of meat of chickens reared with the access to free range by a decrease of stress factor resulting from high birds density per area unit. Other authors [Horsted et al, 2010] emphasize the significance of selecting appropriate birds to be suitable for alternative rearing systems. In the systems of less intensive production, the slow-growing birds prove well since their lower growth rate and lower body weight are factors facilitating better health status and lesser mortality [Fanatico et al, 2008;Mikulski et al, 2011].…”