Sensory characteristics and consumer preference for cooked chicken breasts from organic, corn-fed, free-range and conventionally reared animals

International Journal of Poultry Science

Volumn 2, Issue 6, 2003, Pages 409-416

  Lawlor, J B ^a   Sheehan, E M ^a   Delahunty, C M ^a   Kerry, J P ^a   Morrissey, P A ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cooked chicken breasts; Reared animals; Sensory characteristics

Indexed keywords

EID: 16244389518     PISSN: 16828356     EISSN: None     Source Type: Journal    
DOI: 10.3923/ijps.2003.409.416     Document Type: Article

References (18)

1. Arditi, S., 1997. Preference mapping: a case study. Food Quality and Preference, 8: 323-327.
2. Bord Bia, 2000. Prospects for organic food in Ireland. Bord Bía-Irish Food Board, Clanwilliam Court, Lower Mount Street, Dublin 2, Ireland.
3. Castellini, C., C. Mugnai and A. Dal Bosco, 2002. Effect of organic production system on broiler carcass and meat quality. Meat Sci., 60: 219-225.
4. Carroll, J. D., 1972. Individual differences and multidimensional scaling. In Multi variate Scaling: Theory and Applications in the Behavioural Sciences, pp: 105-155. Shepard R. N. Romney, S. and Nerlove, S., eds. Seminar Press, New York.
5. Helgesen, H. and T. Næs, 1995. Selection of dry fermented lamb sausages for consumer testing. Food Quality and Preference, 109-120.
6. Helgesen, H., R. Solheim and T. Næs, 1997. Consumer preference mapping of dry fermented lamb sausages. Food Quality and Preference, 8: 97-109.
7. IFT, 1990. Organic foods. A scientific status summary by the institute of food technologists expert panel on food safety and nutrition. Food Tec., 44: 123-130.
8. ISO 8589, 1988. Sensory analysis. General guidance for the design of test rooms. Paris. International Organization for Standardization.
9. ISO 8586, 1993. Sensory analysis. General guidance for the design of test rooms. Paris. International Organization for Standardization.
10. Jacobsen, T. and R. W. Gunderson, 1986. Applied cluster analysis. In Statistical Procedures in Food Research, pp: 361-408. Piggott, J. R. eds. Elsevier Applied Science, London.
11. Lawlor, J. B., E. M. Sheehan, C. M. Delahunty, P. A. Morrissey and J. P. Kerry, 2003. Oxidative stability of cooked chicken breast burgers, obtained from organic, free-range and conventionally reared animals. Int. J. Poult. Sci., (in press).
12. MacFie, H. J., N. Bratchell, K. Greenhoff and I. V. Vallis, 1989. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. J. Sensory Studies, 4: 129-148.
13. Martens, H. and M. Martens, 2000. Multi variate analysis of quality: An introduction. Chichester, UK: John Wiley and Sons Ltd.
14. Martens, M. and H. Martens, 1986. Partial least squares regression. In J. R. Piggott. Statistical procedures in Food Research (pp: 293-359). London and New York: Elsevier Applied Science.
15. Morrissey, P. A., P. J. A. Sheehy, K. Galvin, J. P. Kerry and D. J. Buckley, 1998. Lipid stability in meat and meat products. Meat Sci., 49: S73-S86.
16. Murray, J. M. and C. M. Delahunty, 2000. Consumer preference for Irish farmhouse and factory cheeses. Irish J. Agri. Food Res., 39: 433-448.
17. Piggott, J. R. and K. Sharman, 1986. Methods to aid interpretation of multidimensional data In J. R. Piggott. Statistical Procedures in Food Research, (pp: 181-232). London: Elsevier Applied Science.
18. Wose, K., D. Lange, C. Bocis and K. Bögl, 1997. A comparison of organically nd conventionally grown foods-Results of a review of the relevant literature. J. Sci. Food and Agri., 74: 281-293.