Descriptive Sensory Analysis of Japanese Jidori Chicken (Choshu-Kurokashiwa) Thigh Meat: Sensory Attributes Distinguishing it from Broiler Chickens

Abstract

This study aimed to characterize the sensory attributes of Japanese jidori thigh meat, such as texture, odor, and flavor/taste, and to identify the instrumental parameters that distinguish it from commercial broiler chickens. Six chicken thigh meats were used: one jidori-niku (Choshu-Kurokashiwa, 14-week old) and five broilers—three Ross 308 (7, 7, 9-week old), one Hubbard ColorPac (10-week old), and one Hubbard RedBro (10-week old)—from different producers. Descriptive sensory analysis was conducted with a trained panel to establish a comprehensive sensory lexicon and quantify attribute intensities of thigh samples cooked in a steam convection oven at 185°C. Instrumental assessments included cooking loss, shear force value, pH, inosine-5’-monophosphate, free amino acid content, and fatty acid composition. Choshu-Kurokashiwa meat exhibited greater “springiness” and reduced “tenderness” (p < 0.001), along with higher shear force value (p < 0.001) than broiler meat. Choshu-Kurokashiwa meat received also the highest sensory scores for “meaty odor,” “meaty flavor,” “umami taste,” and “aftertaste intensity.” While Choshu-Kurokashiwa meat had lower free amino acid levels, it was enriched in arachidonic acid (p < 0.05). Principal component analysis revealed a clear separation between Choshu-Kurokashiwa meat and the five broilers in terms of “springiness,” “tenderness,” “meaty flavor,” “light taste,” “umami taste,” and “aftertaste intensity.” These results show that Choshu-Kurokashiwa meat possesses distinct texture and flavor/taste characteristics compared to commercial broiler meat.