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

Descriptive sensory chicken evaluations are mostly conducted using prepared sous-vide breasts. Sustainable poultry systems in response to climate change and biodiversity loss require a closer examination of existing sensory evaluation methods. To address the new requirements, we present sensory evaluation results from two different projects. Using skin, breast, thighs, and minced variations, we demonstrate (1) how chicken carcasses can be evaluated holistically using more than the breast, (2) how animal-specific differences can be eliminated and (3) whether a classical quantitative descriptive analysis (QDA) and the more cost efficient and rapid method of Napping creates better results. This enables us to provide statistical guidance for selecting the sensory evaluation method and design for future sensory evaluations. This opens new evaluation criteria for local breeds and alternative husbandry systems. Furthermore, a new approach for analyzing Napping data is proposed. The implications of our results extend to breeders, policymakers, and scholars, providing information about sensory evaluation of chicken meat to effectively update criteria and methods.