SENSORIAL ASSESSMENT OF FROZEN BROILER MEAT IN RELATION WITH TIME

M.M. Ciobanu, Roxana Lazăr, M. Munteanu, Cecilia Pop, P.C. Boişteanu

Abstract
   Meat quality evaluation as aliment is addressed exclusively to consumer and it’s finally perception is a relation between chemical composition and sensorial perception.
   Freezing main effect upon meat quality is represented by cells’ destruction due to ice crystals increase. Freezing provoke changes in pigments, aroma or important nutritive components, even if those could be lost during excessive storage by freezing.
   Study aimed to evaluate sensorial parameters’ variation of pectoral musculature from three experimental batches with different freezing periods: three months (L1), six months (L2) and nine months (L3) at a storage temperature of -18°C in thermal centre.
   Colour mean uniformity for analysed samples was between 7.26 ± 0.457 (L3) and 9.46 ± 0.299 points (L1). For colour aspect, hedonic analysis results show certain uniformity between batches, while colour uniformity show a declassing of breast aspect from L3 batch, expressed by a mean difference higher with 2 points between batches L3 and L1, respectively L3 and L2.
   Analysed muscular samples show that batch L1 obtained the most favourable mean scores, meat being described by an intermediary granulosity, fibrousnesses, succulence and greediness and a minimal adhesiveness. Second place was occupied by texture of muscular samples belonging to batch L2, followed by the ones from batch L3.

Key words: Sensory, Parameters, Freezing