Consumer sensory characteristics of broiler and indigenous chicken meat: A South African example

The objective of the current study was to determine the effect of breed on carcass characteristics, post-mortem pH changes and consumer sensory characteristics of broilers and indigenous chicken meat. Sixty birds from each breed were slaughtered at six weeks. The carcasses were dissected manually and the organs were weighed. Post-mortem pH and sensory evaluation were determined from the breast muscle of each bird. Broilers were heavier than the indigenous chickens. Dressing percentage was, however, higher in indigenous birds than broilers (P < 0.05). There were no breed effects on ultimate pH (P > 0.05). The consumers had a higher score for meat that was roasted than the meat that was cooked (P < 0.05). The consumers gave higher sensory scores (except for flavour and off-flavour intensity) for meat from broilers than for meat from the indigenous birds.