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Permanent link (DOI): https://doi.org/10.7939/R3GB11

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Consumer and sensory perceptions of black bone discoloration in broiler chickens Open Access

Descriptions

Other title
Subject/Keyword
consumers
bone-in chicken
black bone discoloration
sensory
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Yu, Debrah
Supervisor and department
Wismer, Wendy (Agricultural, Food and Nutritional Science)
Examining committee member and department
Betti, Mirko (Agricultural, Food and Nutritional Science)
Jeffrey, Scott (Rural Economy)
Korver, Doug (Agricultural, Food and Nutritional Science)
Department
Department of Agricultural, Food and Nutritional Science
Specialization

Date accepted
2011-01-31T01:32:22Z
Graduation date
2011-06
Degree
Master of Science
Degree level
Master's
Abstract
Consumers and Canadian poultry processors were interviewed to understand the overall perception of bone-in chicken meat and to gain insight on the defect of black bone discoloration, a color defect that appears in cooked bone-in chicken. Through the consumer science technique of laddering, food safety, eating quality, price, health and convenience were revealed as the most important values associated with chicken meat. Poultry processors agreed upon the importance of food safety. Black bone discoloration did not greatly influence consumer acceptance of broiler meat, nor did it appear to negatively impact the poultry industry as complaints were reported rarely. Modifying broiler bone growth rate through dietary treatments did not significantly (P>0.05) alter the sensory properties of the meat or reduce the incidence of discoloration. Overall, black bone discoloration is not perceived as a major problem for the poultry industry in Canada. In order to maintain consumer demand, poultry producers should focus on the food safety aspect of their products.
Language
English
DOI
doi:10.7939/R3GB11
Rights
License granted by Debrah Yu (debrah@ualberta.ca) on 2011-01-30T21:32:33Z (GMT): Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of the above terms. The author reserves all other publication and other rights in association with the copyright in the thesis, and except as herein provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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