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The Strathprints institutional repository is a digital archive of University of Strathclyde research outputs.

Strathprints serves world leading Open Access research by the University of Strathclyde, including research by the Strathclyde Institute of Pharmacy and Biomedical Sciences (SIPBS), where research centres such as the Industrial Biotechnology Innovation Centre (IBioIC), the Cancer Research UK Formulation Unit, SeaBioTech and the Centre for Biophotonics are based.

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Sensory quality in retailed organic, free rang and corn-fed chicken breast

Jahan, M.K. and Paterson, A. and Piggott, J.R. (2005) Sensory quality in retailed organic, free rang and corn-fed chicken breast. Food Research International, 38 (5). pp. 495-503. ISSN 0963-9969

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Abstract

Discriminations between organic, free-range, corn-fed, and conventional retailed chicken breasts (20) were explored using free choice and conventional profiling. Generalised Procrustes analyses of total free choice data explained 45.3% variance in two significant factors with one group of assessors perceiving differences in flavour between organic and conventional products whereas others did not. Clear grouping based on category was apparent from pair-wise Procrustes matching of matrices of appearance and texture data. Principal component analysis of conventional profiling data explained 92% variance in three significant components with appearance and texture discrimination, with clustering based on product category, dominating the product space but there was no significant differentiation in aroma and flavour. Discriminant partial least square regression provided a relationship between appearance and product category. It was concluded that the primary differentiation between chicken breast from differing production regime was on the basis of appearance and texture, but that a sub-group of assessors could also differentiate on the basis of aroma and flavour.