[Sensory evaluation of quality and quality differences in slaughtered chickens]

A study was carried out with a trained panel for the purpose of determining if modifications produced in slaughtered chickens during the storage period, caused significant organoleptic differences, detectable by the consumer. The products examined corresponded to chickens slaughtered on three consecutive days, stored at 2 degrees C until their evaluation. Qualitative aspects in the raw product were investigated by a score test in which optimum quality is 13 points, as follows: for color (range 3), general appearance (range 5), and presence of defects (range 5). The values obtained were then analyzed through variance and Duncan multiple range test. Simultaneously, taste changes were estimated in fatty and meager meat by the triangular test. Homogeneity between judgements of panel members on both types of meat was statistically established (P = 0.05). The results obtained indicate that at the 0.1% level of significance, two products were identical; a third one proved to be different and of a significantly higher quality at the 5% level. The degree of difference, from slight to moderate, was due to flavor.