Updating descriptive sensory evaluation of chicken: proposing new protocols and statistical analysis

Area of Science:

• Food Science
• Sensory Analysis
• Sustainable Agriculture

Background:

• Current chicken sensory evaluations predominantly use sous-vide breasts.
• Sustainable poultry systems necessitate updated sensory evaluation methods to address climate change and biodiversity concerns.

Purpose of the Study:

• To evaluate holistic chicken carcass sensory analysis beyond breasts.
• To compare quantitative descriptive analysis (QDA) with the Napping method for efficiency and results.
• To provide statistical guidance for future sensory evaluation designs in poultry.

Main Methods:

• Sensory evaluation of chicken skin, breast, thighs, and minced meat.
• Comparison of classical quantitative descriptive analysis (QDA) with the Napping method.
• Development of a novel approach for analyzing Napping data.

Main Results:

• Holistic evaluation using multiple chicken parts is feasible.
• Animal-specific differences can be effectively eliminated in sensory analysis.
• The Napping method offers a cost-efficient and rapid alternative to QDA, with comparable results.

Conclusions:

• Updated sensory evaluation methods are crucial for sustainable poultry systems.
• The Napping method is a viable and efficient alternative for chicken meat sensory analysis.
• Results provide guidance for breeders, policymakers, and researchers to refine sensory evaluation criteria and methods.