Key sensory attributes
Tasters rate key sensory attributes—color (skin and muscle), odor (fresh, sour, off-notes), texture (firmness, tenderness, juiciness, elasticity), and flavor (intensity, balance, aftertaste)
26 protocols · One standard
Sensory Quality System™
Chicken
Fresh and prepared chicken — texture, juiciness, flavour depth and absence of defects.
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
Appearance
Skin and muscle color, uniformity, marbling, slime presence, visual defects such as discoloration or abnormal surface.
Odor
Assessment of freshness, poultry-typical odor, off-odors (e.g., sour, rancid, sulfurous).
Flavor
Intensity, poultry-typical flavor, balance, off-flavors, aftertaste.
Texture
Tenderness, firmness, juiciness, elasticity, cohesiveness, chewiness, gumminess, springiness.
Sample preparation & testing
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.
2027 Registration Period is OPEN
Submit your chicken for the annual Excellent Taste Awards
Please complete the application and submit your products for the annual Excellent Taste Awards.