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Article

Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers.

Journal of the science of food and agriculture - 30 Jan 2012

Horsted Klaus, Allesen-Holm Bodil H, Hermansen John E, Kongsted Anne G

Abstract excerpt

BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests. In this study the aim was to evaluate differences in the sensory profiles of breast meat from five broiler products: two conventional standard products (A and B) and three organic niche genotypes (I657, L40 and K8) reared in an apple orchard. RESULTS:...

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PMID: 21800323
DOI: 10.1002/jsfa.4569

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