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SENSORY PROFILING OF CANNED BONED CHICKEN:COMPARISONS OF RETAIL, SCHOOL LUNCH, AND MILITARY CANNED BONED CHICKEN
Author(s) -
LYON B. G.,
KLOSE A. A.
Publication year - 1980
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.1365-2621.1980.tb06550.x
Subject(s) - food science , business , food products , agricultural science , advertising , chemistry , biology
The lack of domestic retail markets and poor quality and acceptance have hampered the optimum use of spent fowl (old laying hens) as a highly nutritious, inexpensive, and convenient food. Major outlets for canned boned chicken have been developed through USDA and military food programs. The purpose of this study was to compare canned boned chicken products (USDA, military, and retail) using Quantitative Descriptive Analysis (QDA) techniques. In general, USDA school lunch products were characterized as having more ground and shredded meat constituents than the retail or military products. School lunch products were also less tender and cohesive, quicker to breakdown on mastication, less juicy, more off‐flavored, and less desirable than the retail and military products. Through factor analysis and calculations of factor scores, the original set of 12 numbers to characterize a product was reduced to four numbers that revealed the extent to which products exhibited attributes represented by the factors. All USDA and military products met their minimum specifications for proximate composition and yield. However, USDA school lunch products varied in ranges of moisture, fat, protein, and drained weight.