Screening of sensory vocabularies for preference and Jidori-like traits of ground chicken meat using a check-all-that-apply question

Abstract

A sensory evaluation was performed on an untrained panel (n＝34) to investigate the characteristics that contribute to the consumers’ recognition of “preference” and “jidori-like traits” of chicken. Patties of minced thigh and breast meat prepared using two breeds of jidori and broiler chicken were subjected to sensory test. The “overall preference” was lower for breast meat than for thigh meat regardless of the chicken type (P<0.05). Both the chicken type and the part of meat tasted had a significant effect on the “degree of jidori-like traits” score. The “degree of jidori-like traits” of jidori thighs was significantly higher than that of all types of breast meat, indicating that the panel recognized jidori thighs as “jidori-like”. Furthermore, sensory terms corresponding to “preference” and “jidori-like traits” of chicken meat were analyzed using a check-all-that-apply question. Factors that decreased the “overall preference” for chicken included two terms for aroma and one each for texture and taste. “Jidori-like traits” was characterized by two terms for aroma, three for texture, and two for taste.