Consumer sensory characteristics of broiler and indigenous chicken meat: A South African example |
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| Authors: | N.L. Dyubele V. Muchenje T.T. Nkukwana M. Chimonyo |
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| Affiliation: | 1. Division of Animal and Dairy Science, Chungnam National University, Deajeon 305-764, Republic of Korea;2. Department of Animal Science, Faculty of Agriculture, Sebelas Maret University, Surakarta 57126, Indonesia;3. Poultry Science Division, National Institute of Animal Science, Rural Development Administration, Cheonan 331-801, Republic of Korea;4. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, Republic of Korea;1. Department of Animal Science and Biotechnology, Chungnam National University, Deajeon 305-764, Republic of Korea;2. Department of Animal Science, Faculty of Agriculture, Sebelas Maret University, Surakarta 57126, Indonesia;3. Poultry Science Division, National Institute of Animal Science, Rural Development Administration, Cheonan 331-801, Republic of Korea;4. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, Republic of Korea;1. Department of Animal Breeding in the Tropics and Sub-Tropics, Humboldt University of Berlin, Philippstr. 13, Haus 9, 10115 Berlin, Germany;2. Department of Agricultural Economics and Social Science, Institute of Horticultural Economics, Humboldt University of Berlin, Philippstr. 13, Haus 12a, 10117 Berlin, Germany;3. Natural Resource Institute, Clay H. Riddell Faculty of Environment, Earth and Resources, University of Manitoba, Winnipeg, Manitoba, Canada;1. Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea;2. Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka;3. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Republic of Korea;2. Department of Health, Animal Science and Food Safety “Carlo Cantoni,” University of Milan, 20134 Milan, Italy;3. Department of Agricultural, Environmental and Food Science, University of Molise, 86100 Campobasso, Italy |
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| Abstract: | The objective of the current study was to determine the effect of breed on carcass characteristics, post-mortem pH changes and consumer sensory characteristics of broilers and indigenous chicken meat. Sixty birds from each breed were slaughtered at six weeks. The carcasses were dissected manually and the organs were weighed. Post-mortem pH and sensory evaluation were determined from the breast muscle of each bird. Broilers were heavier than the indigenous chickens. Dressing percentage was, however, higher in indigenous birds than broilers (P < 0.05). There were no breed effects on ultimate pH (P > 0.05). The consumers had a higher score for meat that was roasted than the meat that was cooked (P < 0.05). The consumers gave higher sensory scores (except for flavour and off-flavour intensity) for meat from broilers than for meat from the indigenous birds. |
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