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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Main Authors: Monika Michalczuk, Agata Marzec, Krzysztof Damaziak, Żaneta Zdanowska-Sąsiadek, Katarzyna Bogdańska, Jan Slósarz, Jan Niemiec, Stefaan De Smet
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Online Access:http://dx.doi.org/10.1080/19476337.2018.1448457
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spelling 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
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