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Sensory evaluation for broiler meat after addition Slovak bee pollen in their feed mixture

Author(s): Ibrahim Omer Elamin Elimam | Peter Haščík | Jozef Garlík | Marek Bobko

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 7;
Issue: 1;
Start page: 107;
Date: 2013;
Original page

Keywords: broiler | bee pollen | sensory | smell | juiciness | shear force

The study aimed to investigate the impact of  Slovak bee pollen as supplement dietary in different doses (1000, 1500, 2500, 3500 and 4500 of feed mixture) on the sensory quality of broiler chickens. The study was carried out  180 one day-old  chickens, which were divided into 6 groups (n=30). From each halves were separately sensory evaluated part from a thigh and breast. Samples of heat treated meat were evaluated by a 6 member semi-trained panel of laboratory co-workers. Panelists evaluate aroma, juiciness, taste and tenderness on 5 point hedonic scale where 1 (the worst) and 5 (the best) were the extremes of each characteristic. The values of aroma, taste, juiciness and tenderness in breast and thigh muscles were higher in experimental groups in compare to control. The bee pollen has a positive impact on the taste, aroma, juiciness and tenderness of chickens thighs and breasts. Although the value of shear force in chicken thigh was significantly highest in E2 samples, addition of bee pollen to the diet for broiler chickens had no significatly negative effect on the thigh tenderness. Baking losses, as the second technological parameter, were also not significantly affected by nutrition with bee pollen supplement. 
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