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Intestinal Flora and Chicken Flavor
Author(s) -
HARRIS NATHOLYN D.,
STRONG DOROTHY H.,
SUNDE M. L.
Publication year - 1968
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1968.tb03671.x
Subject(s) - flavor , clostridium perfringens , food science , biology , significant difference , taste , streptococcus , bacteria , microbiology and biotechnology , medicine , genetics
SUMMARY– Chickens, including those reared under germfree, gnotobiotic (in contact only with Clostridium perfringens, Escherichia coli , and Streptococcus faecalis) or conventional conditions were compared for flavor utilizing the triangle taste testing technique. Dark and light meat were evaluated separately. The results of these tests indicated a highly significant difference between the flavor of germfree and conventional chicken meat, a difference of lower significance between gnotobiotic and conventional chicken meat and no significant difference between the ‐flavor of gnotobiotic and germfree chicken meat. Meat from the conventionally‐reared chickens had a stronger and more characteristic chicken flavor than that from germfree chickens. These results indicate that bacteria present in the intestinal tract do affect flavor of the meat of the chicken.