Author
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Lyon, Brenda |
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Submitted to: Institute of Food Technologists
Publication Type: Abstract Only Publication Acceptance Date: 5/1/2003 Publication Date: 7/14/2003 Citation: LYON, B.G. SENSORY EVALUATION OF POULTRY MUSCLE. INSTITUTE OF FOOD TECHNOLOGISTS. 2003. PAPER NO. 48-2. Interpretive Summary: Technical Abstract: Poultry meat and poultry meat products present unique challenges to the sensory evaluation of quality. Studies of poultry meat quality must consider bird to bird variations, within muscle variations, sampling variations, and panelist variations. Stating a working objective is the first step. The treatments, source of samples, sampling techniques, instrumental procedures, and experimental design must address the stated objectives. This presentation will address sensory evaluation of poultry by focusing on the myriad details that must be attended to in order to control extraneous factors that influence sensory testing of poultry quality. These factors include source of birds, processing effects (stunning, stimulation, chilling, deboning times), age after processing, cooking methods, muscle-sample partitioning, internal cooking temperature, serving temperature, serving vessels/containers. |
