Sensory quality in retailed organic, free range and corn-fed chicken breast

Discriminations between organic, free-range, corn-fed, and conventional retailed chicken breasts (20) were explored using free choice and conventional profiling. Generalised Procrustes analyses of total free choice data explained 45.3% variance in two significant factors with one group of assessors perceiving differences in flavour between organic and conventional products whereas others did not. Clear grouping based on category was apparent from pair-wise Procrustes matching of matrices of appearance and texture data. Principal component analysis of conventional profiling data explained 92% variance in three significant components with appearance and texture discrimination, with clustering based on product category, dominating the product space but there was no significant differentiation in aroma and flavour. Discriminant partial least square regression provided a relationship between appearance and product category. It was concluded that the primary differentiation between chicken breast from differing production regime was on the basis of appearance and texture, but that a sub-group of assessors could also differentiate on the basis of aroma and flavour.