Sensory traits of meat from free range chickens

A study was conducted to sensory traits of meat from chickens labelled free-range (according to the EC Directive 1538/91) if compared with conventional ones. Free range female and male chickens were separately raised for 56 and 70 d, respectively, in order to obtain currently marketed product categories (rotisserie and cut-up carcasses). They belonged to medium growing Isa strain and had continuous daytime access to open-air area from 28 d to slaughter age. Conventional female and male chickens belonged to a fast growing hybrid (Ross 708) and were separately raised for 39 and 50 d, respectively, under intensive conditions in a poultry house under controlled environmental conditions. After slaughtering, 20 carcasses for each group were randomly selected and used to conduct a triangle test (42 untrained panellists) and consumer test (54 untrained panellists) on both breast and leg meat. Triangle test evidenced that both breast and leg meat from free range birds had sensory properties (P<0.05) well recognizable in respect to control group. On the contrary, no significant general differences were observed in consumer test for tenderness, juiciness, flavour and overall acceptance, even if breast meat from free range rotisserie-type carcasses evidenced a greater acceptability. In conclusion, untrained panellists were able to recognize differences between free range and conventional chicken breast and leg meats, even if few variations in meat sensory traits were detected.