Abstract: A comparison of the physicochemical characteristics and consumers' acceptance of breast meat from retailed organic and conventional broiler chickens is presented in this study. Fifteen chicken breasts from each category, purchased from the market, were analyzed for total moisture, crude protein, intramuscular fat, ash content, cooking loss and Warner-Bratzler shear values. Consumers' acceptance test was performed by a panel of sixty participants rating color, tenderness, juiciness, taste and overall acceptability. Organic poultry meat had lower ash content and intramuscular fat and higher cooking loss values. There were no significant differences for total moisture, crude protein and shear values. Conventional chicken breasts scored significantly higher for juiciness and tenderness but no significant difference was established for color, taste and overall acceptance. Issues related with health, high prices and environmental friendliness were highly rated by the consumers.
Reference: Symeon, G.K., Kominakis, A., Panopoulou, E., and Rogdakis, E. (2009). Comparison of physicochemical characteristics and consumers' acceptance of breast meat from retailed organic and conventional broiler chickens. Epitheorese Zootehnikes Epistemes 40: 63-72.