Effects of nutrition and heat treatment methods on sensory traits of chicken meat

Authors

  • Tatjana Savković Faculty of Technology, Feed Technology Department, University of Novi Sad, Serbia
  • Marija Jokanović Faculty of Technology, Department of Canned Food Engineering, University of Novi Sad, Serbia
  • Slobodan Tojagić Faculty of Technology, Meat Technology Department, University of Novi Sad, Serbia

DOI:

https://doi.org/10.5937/

Keywords:

sensory analysis, cooking loss, cooking treatments, probiotics

Abstract

In order to meet the needs of world market it is necessary to enlarge quantity and improve quality of chicken meat. Positive effects of dietary supplementation of pronutritive materials – probiotics in chicken feed resulted in better feed conversion and faster body weight gain. The influences of probitics inclusion in feed and different cooking treatment on sensory attributes and cooking loss, as main quality characteristics of chicken breast meat, were investigated in this paper. The results showed that supplemented probiotics decrease cooking loss and effect formation of characteristic sensory attributes of thermally treated chicken meat. Sensory attributes of experimental group were assigned somewhat lower grades then control group, whereas combination of dry and water cooking- stewing, was used as the most appropriate method for processing chicken meat from trial group.

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Published

06.02.2026

Issue

Vol. 11 No. 21 (2006)

Section

Articles