German
English
Friday, February 10, 2012
Abstracts from 
Fleischwirtschaft 90 (2), S. 99-103, 2010
Sensory evaluation as a criterion for meat quality
A comparison of different meats
By Milan Ristic
taste value | sensory evaluation | poultry | pork | beef
(original article is only in German language available)
For a significant number of test animals taste value of breast and thigh meat of broilers was recorded (n = 3185). The highest evaluation was for tenderness (5.4 to 5.7), followed by juiciness (4.9 to 5.0), flavour and overall impression (4.4 to 4.7). Comparing different origins, sensory evaluation was quite on an upper quality level. For geese, quick feeding led to a better evaluation with respect to juiciness and tenderness. For ducks a feeding duration of 47 days reached favourable sensory values. Values of pork depending on the different influence factors were 3.0 to 4.3 which meant a medium quality level.
Beef reached a sensory evaluation of 2.9 to 4.2 on an average, therefore being on the same quality level. Comparing the sensory values of different kinds of meat, it could be stated that poultry meat was on an upper quality level (4 to 6), whereas pork and beef reached a medium quality level (3 to 4).
Autor's address
Dr. Milan Ristic, Birkenweg 8, 95361 Ködnitz
For a significant number of test animals taste value of breast and thigh meat of broilers was recorded (n = 3185). The highest evaluation was for tenderness (5.4 to 5.7), followed by juiciness (4.9 to 5.0), flavour and overall impression (4.4 to 4.7). Comparing different origins, sensory evaluation was quite on an upper quality level. For geese, quick feeding led to a better evaluation with respect to juiciness and tenderness. For ducks a feeding duration of 47 days reached favourable sensory values. Values of pork depending on the different influence factors were 3.0 to 4.3 which meant a medium quality level.
Beef reached a sensory evaluation of 2.9 to 4.2 on an average, therefore being on the same quality level. Comparing the sensory values of different kinds of meat, it could be stated that poultry meat was on an upper quality level (4 to 6), whereas pork and beef reached a medium quality level (3 to 4).
Autor's address
Dr. Milan Ristic, Birkenweg 8, 95361 Ködnitz
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