SENSORIAL EVALUATION OF MEAT GATHERED FROM SLOW GROWING HEN HYBRIDS

Carmen Irimia (Gavrilescu), Paula Viorela Druc (Gafencu), Roxana Nicoleta Raţu, Al. Usturoi, M.G. Usturoi

Abstract
   Sensorial appreciations were carried out by a specialized team of tasters, through specific methods for those type of evaluation. Were utilised meat samples gathered from pectoral musculature from three hen hybrids (Ross-308, Hubbard and HB Color) reared in extensive system (shelters with free access to external paddocks) and slaughtered at different ages (56, 63 and 81 days). Meat of Hubbard hybrid received the highest scores for tenderness (4.68-4.75 points), aroma and savour (4.93-4.96 points) and for consistency (4.73-4.78 points), and the one from Ross-308 for succulence (4.13-4.33 points). The lowest scores were obtained by meat from HB Color in case of tenderness (3.63-3.68 points) and succulence (3.05-3.25 points) and respectively, at the one from Ross-308 for aroma and savoury (4.23-4.53 points) and consistency (3.60-3.70 points). Regarding the influence of slaughtering age on sensorial features of meat was observed that increasing of poultry growing period diminished the score given for three analysed, with the exception of aroma and savour which became more intense while chickens advanced in age. The conclusion of the current study was the rusticity of hybrids with slow growing allow to obtain a meat with superior sensorial features than the one gathered from industrial type hybrids, a special being given to Hubbard hybrid.

Key words: hybrids, extensive, meat, sensorial features