Influence of electrical- and gas-stunned broilers on sensory characteristics and consumer acceptance during chilled storage.

Electrical stunning is the most common method of stunning in the poultry industry worldwide, but with a growing demand for prioritizing animal welfare, gas stunning can be an acceptable alternative. This study investigated the effect of electrical and gas stunning on the sensory characteristics and consumer acceptance of chicken breast meat in addition to the impact of packaging type during chilled storage on the flavor of chicken breasts (6 and 18 days for non-vacuum and vacuum packaged, respectively, at 4°C). On Day 0 postmortem, regular chicken consumers (n = 90) were asked to taste oven-baked (165°F, ∼40 min) electrical- and gas-stunned chicken breasts.

Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology.

Consumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef supply may require the use of animal by-product utilization such as variety meats to achieve patty formulations.