|
Sensory quality of cooked broiler breast meat. |
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| RO+50Se |
RO+84Se |
LO+50Se |
LO+84Se |
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|
|
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| Odour |
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| Acidulous |
2,52 |
2,71 |
2,85 |
2,99 |
|
| Metallic |
4,44 |
4,35 |
4,33 |
4,37 |
|
| Cabbage |
2,19 |
2,09 |
2,01 |
2,01 |
|
| Nut |
1,00 |
1,06 |
1,05 |
1,06 |
|
| Rancid |
2,00 |
1,68 |
1,63 |
1,54 |
|
| Flavour |
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| Acidulous |
2,62 |
2,71 |
2,89 |
2,89 |
|
| Sweet |
2,75 |
2,88 |
2,82 |
2,72 |
|
| Metallic |
4,64 |
4,49 |
4,66 |
4,73 |
|
| Bitterness |
4,48 |
4,27 |
4,11 |
4,13 |
|
| Cabbage |
2,57 |
2,27 |
2,64 |
2,31 |
|
| Nut |
1,13 |
1,19 |
1,16 |
1,12 |
|
| Rancid |
2,82 |
2,75 |
2,30 |
2,43 |
|
|
Sensory traits were evaluated from 1 to 9, where 1 is no intensity and 9 is high intensity. | |||||
Haug et al. Lipids in Health and Disease 2007 6:29 doi:10.1186/1476-511X-6-29 |
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