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首页> 外文期刊>Poultry Science >Meat quality and sensory attributes of a conventional and a Label Rouge-type broiler strain obtained at retail
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Meat quality and sensory attributes of a conventional and a Label Rouge-type broiler strain obtained at retail

机译：在零售店获得的常规和Label Rouge型肉鸡菌株的肉质和感官属性

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Some consumers have reported preferences for meat from alternative broiler strains as compared with meat from conventional broiler strains relative to taste and texture, but relatively few objective measurements have been conducted on these particular strains. To directly compare meat quality from a Label Rouge-type alternative and a conventional broiler strain available at retail, 4 ready-to-cook conventional and 6 alternative strain carcasses were obtained from retail or a processing plant on each of 6 cl. Boneless skinless breast fillets and boneless thighs were taken from each carcass and weighed. Raw meat was then assigned to different testing lots for cooking to evaluate yield, objective texture, meat color, sensory profile, and proximate composition (percentage protein, moisture, fat, and ash). Analyses of data revealed no significant difference (P < 0.05) due to broiler strain for percentage protein, moisture, fat; and ash, for either breast or thigh meat. Conventional breast (raw and cooked) weights were significantly higher than the alternative strain, but there was no difference in cooked yield. There were no differences between strain for thigh weights or yield. Both thigh and breast meat from the conventional broilers was more tender than meat from alternative broilers. Cooked conventional breast meat was darker and yellower, whereas cooked thigh was lighter, less red, and more yellow than alternative meat. Sensory analysis found no difference between strains for breast meat attributes. Conventional thigh meat scored higher than alternative for appearance, tenderness, juiciness, and how well the panelist liked the appearance, but there was no difference in aftertaste or overall liking. Although minimal differences were observed for cooked breast meat due to strain, conventional cooked thigh meat scored higher than the thigh meat from the Label Rouge-type alternative for most of the sensory attributes.
机译：一些消费者已经报告了相对于口味和质地，与来自常规肉鸡菌株的肉相比，来自替代肉鸡菌株的肉更偏爱，但是对这些特定菌株进行的客观测量相对较少。为了直接比较标签胭脂型替代品和零售中的常规肉鸡品系的肉质，从零售或加工厂每6厘升中获得了4个即煮的常规和6个替代品alternative体。从每个car体上取去骨去皮去骨胸肉和大腿去骨并称重。然后将生肉分配到不同的测试批次中进行烹饪，以评估产量，目标质地，肉色，感官特征和最接近的成分（蛋白质，水分，脂肪和灰分的百分比）。数据分析显示，肉鸡品系中蛋白质，水分，脂肪的百分比没有显着差异（P <0.05）;和灰，用于乳房或大腿肉。常规的乳腺（生的和煮熟的）体重明显高于其他菌株，但煮熟的产量没有差异。大腿重量或产量之间没有差异。传统肉鸡的大腿肉和胸肉都比其他肉鸡的肉嫩。煮熟的常规胸肉比其他肉类更深，更黄，而煮熟的大腿肉更浅，更红，更黄。感官分析发现，胸肉属性的菌株之间没有差异。常规大腿肉在外观，嫩度，多汁性以及小组成员对外观的满意程度方面得分均高于其他肉类，但回味或总体喜好没有差异。尽管观察到由于劳损而导致的熟胸肉差异很小，但是对于大多数感官属性，常规熟大腿肉的得分要高于“胭脂红”型替代品的大腿肉。

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