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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

40301 - Veterinary science

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Maso International

ISSN

1805-5281

e-ISSN

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Svazek periodika

2020

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

39-45

Kód UT WoS článku

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EID výsledku v databázi Scopus

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