Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 1
Written by Marius Mihai CIOBANU, Mugurel MUNTEANU, Roxana LAZĂR, Paul Corneliu BOIŞTEANU
A short review of literature on sensorial analysis of avian products demonstrate a great diversity of sensorial procedures, such kind of different approaches impending realisation of comparisons between studies. To optimize technological parameters involved on slaughtering technological flow and to achieve the proposed aims, was elaborated an experimental protocol, designed for optimization of slaughtering technology into a processing unit from perspective of technical parameters applied at stages with impact on resulted carcasses, the effects being examined by sensorial qualitative parameters. For realization of study were formed three experimental batches, slaughtering technological line being the logistic base which allowed modification of technological parameters in stunning, bleeding, scalding and chilling stages. After thermal treatment, aroma intensity for muscular samples at chest level was described by mean values into interval 5.22±0.449 points (L3) and 7.77±0.375 points (L2), metallic aroma being the most pronounced one, given by means between 2.13±0.443 points (L1) and 3.37±0.593 points (L2), followed in a descendant way by the descriptive score for fried aroma. At the opposite pole, descriptive points for rancid aroma were sub-unitary, fact which shows the incipient stage of oxidation reactions for the adherent fat to analyzed muscular tissue.
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