Sensorische Eigenschaften von Broilerfleisch: Der Einfluss von Genetik Auf Die Sensorik Von Masthähnchen

Carcass value and meat quality of different origins of either gender were investigated in 13 experimental series as well as in 10 Bavarian feeding performance tests. From this significant number, the sensory value of breast and thigh meat was recorded (n = 3154). For sensory analysis a semantic-numeric interval scale was available, where a higher number of points stood for a better evaluation. An expert panel surveyed with respect to juiciness, tenderness, flavour and overall acceptability. The highest evaluation was for tenderness (5.4 ― 5.7), followed by juiciness (4.9 ― 5.0), flavour and overall acceptability (4.4 ― 4.7; n = 2154). Comparing different origins, sensory evaluation was quite on an upper quality level (4 ― 6; n = 1000). Best evaluations were achieved for Cobb 500 and Peterson origins.