Chicken
Sensory Quality System™
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Chicken Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure chicken excellence?
To identify the excellence of chicken through sensory analysis, structured evaluation involves assessment of appearance, aroma, flavor, texture, and overall acceptability, using validated descriptive, discriminative, and affective sensory methodologies.
Some of the Sensory Attributes Evaluated
Tasters rate key sensory attributes—color (skin and muscle), odor (fresh, sour, off-notes), texture (firmness, tenderness, juiciness, elasticity), and flavor (intensity, balance, aftertaste)
- Skin and muscle color, uniformity, marbling, slime presence, visual defects such as discoloration or abnormal surface.
- Assessment of freshness, poultry-typical odor, off-odors (e.g., sour, rancid, sulfurous).
- Intensity, poultry-typical flavor, balance, off-flavors, aftertaste.
- Tenderness, firmness, juiciness, elasticity, cohesiveness, chewiness, gumminess, springiness.
- Sample preparation protocols standardize portion size, cooking method (for cooked panels), and serving temperature.
- Testing is conducted in controlled environments using randomized, blind sample coding to minimize bias.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of chicken excellence, supporting effective product evaluation and differentiation.
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