Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes
Sensory 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 fro...
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doaj-ecb02ef13d034bf4af6eee10971ccf5b2020-11-24T22:09:10ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452018-01-0116166767110.1080/19476337.2018.14484571448457Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypesMonika Michalczuk0Agata Marzec1Krzysztof Damaziak2Żaneta Zdanowska-Sąsiadek3Katarzyna Bogdańska4Jan Slósarz5Jan Niemiec6Stefaan De Smet7Warsaw University of Life Sciences - SGGWWarsaw University of Life SciencesWarsaw University of Life Sciences - SGGWInstitute of Genetics and Animal Breeding of the Polish Academy of SciencesWarsaw University of Life Sciences - SGGWWarsaw University of Life Sciences - SGGWWarsaw University of Life Sciences - SGGWGhent UniversitySensory 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.http://dx.doi.org/10.1080/19476337.2018.1448457Sensory propertieschicken breast musclemedium- and slow-growing chickensindoor and outdoor systems |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Monika Michalczuk Agata Marzec Krzysztof Damaziak Żaneta Zdanowska-Sąsiadek Katarzyna Bogdańska Jan Slósarz Jan Niemiec Stefaan De Smet |
spellingShingle |
Monika Michalczuk Agata Marzec Krzysztof Damaziak Żaneta Zdanowska-Sąsiadek Katarzyna Bogdańska Jan Slósarz Jan Niemiec Stefaan De Smet Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes CyTA - Journal of Food Sensory properties chicken breast muscle medium- and slow-growing chickens indoor and outdoor systems |
author_facet |
Monika Michalczuk Agata Marzec Krzysztof Damaziak Żaneta Zdanowska-Sąsiadek Katarzyna Bogdańska Jan Slósarz Jan Niemiec Stefaan De Smet |
author_sort |
Monika Michalczuk |
title |
Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes |
title_short |
Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes |
title_full |
Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes |
title_fullStr |
Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes |
title_full_unstemmed |
Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes |
title_sort |
application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes |
publisher |
Taylor & Francis Group |
series |
CyTA - Journal of Food |
issn |
1947-6337 1947-6345 |
publishDate |
2018-01-01 |
description |
Sensory 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. |
topic |
Sensory properties chicken breast muscle medium- and slow-growing chickens indoor and outdoor systems |
url |
http://dx.doi.org/10.1080/19476337.2018.1448457 |
work_keys_str_mv |
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