SENZORIČNE LASTNOSTI CELIH TOPLOTNO OBDELANIH PIČANCEV RAZLIČNIH PROVENIENC

Božidar ŽLENDER; Antonija HOLCMAN; Alenka RAJAR; Robert VADNJAL; Milena KOVAČ

doi:10.14720/aas.1998.72.1.17066

Authors

Božidar ŽLENDER Univ. of Ljubljana, Biotechnical Fac., Dept. Food Sci. Tech., Ljubljana, Slovenia
Antonija HOLCMAN University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Domžale, Slovenia
Alenka RAJAR Univ. of Ljubljana, Biotechnical Fac., Dept. Food Sci. Tech., Ljubljana, Slovenia
Robert VADNJAL University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Domžale, Slovenia
Milena KOVAČ University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Domžale, Slovenia

DOI:

https://doi.org/10.14720/aas.1998.72.1.17066

Keywords:

poultry, chickens, genetics, provenance, meat, skin, thermal treatment, sensory parameters

Abstract

The aim of the study was to investigate the effect of provenance of fattened chickens and sex of animals on sensory quality of whole chickens after the thermal treatment. Eight chickens (4 female and 4 male) of three foreign provenances, Arbor Acres (AA), Avian (A), Ross (R) and two crossbred of domestic provenance Prelux-bro1 (PB1) and Prelux-bro2 (PB2), were examined. After slaughtering and freezing chickens were thermally treated by roasting at 190^o C till the temperature in the breast was Tc = 80^o C. Whole chickens were sensory analyzed: colour, texture, fatness and flavour of skin, while common impression was determined after the complete analysis of legs and breasts. Results showed that the provenance of chickens significantly affected the colour and common impression and to some extent fatness of skin. The best colour was found in chickens A and the worst in PB1 which were the least fat. Texture and flavour of skin of roasted chickens were not affected by provenance of chickens. Male chickens were assessed better that female at all sensory traits except the flavour of skin, which did not differ between sexes. The effect of assessors on estimations of sensory characteristics was evidently significant.