Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

The present study was conducted on three commercial laying breeder strains to evaluate differences of sensory qualities, including texture, smell, and taste parameters. A total of 140 eggs for each breed were acquired from Beinong No.2 (B) laying hens, Hy-Line Brown (H) laying hens, and Wuhei (W) la...

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Bibliographic Details
Main Authors: Xiaoguang Dong, Libing Gao, Haijun Zhang, Jing Wang, Kai Qiu, Guanghai Qi, Shugeng Wu
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
egg
sensory
electronic nose
electronic tongue
discrimination
Online Access:https://www.mdpi.com/2304-8158/10/9/1984

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