Organoleptic Evaluation of Meat of Broiler Chicken Differing in Breeds or Crosses

Abstract

Meat of 10-week-old cockerels of White Leghorns (WL), Barred Plymouth Rocks (BPR), White Plymouth Rocks (WPR), New Hampshires (NH), Nagoyas (NG), Dominant White Comish (WC)× WPR, WC×NH, WC×BPR, WC×WL, WPR×NH, WPR×BPR, WPR×WL, BPR×NH, BPR×WL, and NH×WL was tasted by the panel for the blind comparison tests. The panel consisted of 7-8 persons. Meat of legs of these birds was cooked at 120°C in an oven for 2 hours after the 24-hour-storage at 5°C. Panel preferences were tested on a pair of samples differing in breeds or crosses of chickens. No statistically significant differences in the taste were observed among the breeds and crosses used in these experiments (Table 2, Fig. 1).