Comparison of organic and conventional chicken meat from the consumer's perspective: production properties and sensory attributes

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F20%3A43878757" target="_blank" >RIV/62157124:16270/20:43878757 - isvavai.cz</a>

Result on the web

<a href="http://www.maso-international.cz/download/202001_39-45.pdf" target="_blank" >http://www.maso-international.cz/download/202001_39-45.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Comparison of organic and conventional chicken meat from the consumer's perspective: production properties and sensory attributes

Original language description

The aim of this study was evaluation of the properties of chicken meat from organic and conventional rearing systems which are observable by the consumer. The production properties (weight and yield) of different cuts/portions and sensory attributes of fresh eviscerated carcasses were investigated. The breasts of conventional chicken showed a significantly higher weight and yield (p &lt; 0.01), whereas most of the other evaluated portions (thighs, muscles of thighs, bones of thighs, wings, skin of wings, bones of wing and skeleton) of conventional broilers showed lower weight and yield. The breast and skeleton were the heaviest part of the carcass with the highest yield in conventional and organic chicken, respectively. The tibia of organic birds was significantly (p &lt; 0.01) longer. Panelists evaluated lower meatiness on the carcasses of organic chicken. The average difference of price between organic and conventional chicken meat was 180%. The price for which the panelists would buy the organic chicken meat was lower by 42.5% than the price in retail market of organic food products. This work aims to clarify for consumers the quantitative characteristics of the carcass portions that they will get when buying organic chicken at relatively higher prices from the retail market.

Czech name

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Czech description

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Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

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OECD FORD branch

40301 - Veterinary science

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Maso International

ISSN

1805-5281

e-ISSN

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Volume of the periodical

2020

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

7

Pages from-to

39-45

UT code for WoS article

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EID of the result in the Scopus database

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