Tülin AKSOY, Alper ÖNENÇ, DOĞAN NARİNÇ, Deniz İlaslan ÇÜREK, Nilgün YAPICI, Diydem BAYLAN

Farklı kesim ağırlığı, genotip ve cinsiyetin etlik piliçlerde göğüs eti duyusal özelliklerine etkisi

Bu çalışma; farklı kesim ağırlığı, genotip ve cinsiyet faktörlerinin etlik piliçlerde göğüs eti duyusal özellikleri üzerine etkilerini saptamayı hedeflemiştir. Yavaş- (YG) ve hızlı-gelişen (HG) etçi civcivler (Sasso ve Cobb-308) yer bölmelerinde (12 piliç/m2) beslenmiştir. Piliçler düşük, orta ve yüksek canlı ağırlıkta (1.5, 2 ve 2.5 kg) kesime sevk edilmişlerdir. Söz konusu ağırlıklara HG’ler 41., 53. ve 58.; YG’ler ise 62., 73. ve 82. günlerde ulaşmışlardır. Farklı kesim ağırlığındaki her iki genotipten 20’şer (10 erkek, 10 dişi) karkas lezzet paneli için rasgele seçilmiştir. Bunların sağ göğüs etleri derisiz olarak ayrılmış ve tüketici paneline dek -18ºC’de tutulmuştur. Toplam 120 adet göğüs eti çözdürülmüş ve iki taraflı pişirme özelliğine sahip ızgarada, alüminyum folyo arasında pişirilmiştir. Pişirilen örnekler 80 kişiden oluşan bir tüketici paneline sunulmuştur. Panelistler, örnekleri koku, yumuşaklık, tat ve genel beğeni bakımından 10 puan üzerinden (1=aşırı kötü, 10=mükemmel) değerlendirmişlerdir. Koku bakımından yüksek kesim ağırlığına sahip grup daha fazla beğenilmiştir (P

Anahtar Kelimeler:

etlik piliç, genotip, duyusal değerlendirme, kesim ağırlığı, et bileşimi, cinsiyet

Effect of different slaughter weights, genotype and sex on sensory attributes of chicken breast meat

This study aimed to asses the impact of slaughter weights, genotype and sex on sensory attributes of breast meat. Slow- (SG) and fast-growing (FG) broilers (Sasso and Cobb-308) were raised indoor pens (12 chickens/m2). The birds were slaughtered at light, medium and heavy (1.5, 2 and 2.5 kg) body weight. Slaughter ages were 41, 53, or 58 days for FG and 62, 73, or 82 days for SG. Twenty carcasses (10 female, 10 male) were randomly selected for sensory evaluations from both genotypes in different slaughter weights. The right skinless breast fillets of them were manually dissected and stored at -18ºC until consumer panel. A total 120 breast fillets were thawed and cooked between aluminum foil in two sided grill. Cooked samples were served to 80 consumer panelists. The panelists evaluated samples for odor, tenderness, taste and acceptance on ten-point scales (1=dislike extremely and 10=like extremely). It was observed that the heavy group was most preferred group according to odour scores (P<0.05). Slaughter weight also affected tenderness and acceptability (P<0.05), the lowest scores were obtained for light groups. It was found that meat comes from female was more tender compared to male (P<0.01). Genotype and its interaction with slaughter weight had significant effects (P<0.01) on tenderness, flavour and acceptability; SG in the heavy weight group, FG in the light and medium weight groups performed higher scores.

Keywords:

broilers, genotypes, sensory evaluation, slaughter weight, meat composition, sex,

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