Consumer and sensory perceptions of black bone discoloration in broiler chickens

• Author / Creator

  Yu, Debrah

• 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.

• Subjects / Keywords

  • Sensory
  • Bone-in chicken
  • Consumers
  • Black bone discoloration

• Graduation date

  Spring 2011

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R3GB11

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.