Sensory analysis of Creole turkey meat with flash profile method

Abstract

Different kind of feed can result in development of new meat odors, aroma and texture. The aim of the study was to use flash profile method to determine differences; if any, in sensory traits of Creole turkey meat with different alimentation programs. Treatments were kitchen leftovers + fresh forage, commercial feed, kitchen leftovers, commercial feed + fresh forage, and broken maize + fresh forage. Cooked thighs, drumstick and breast were used. For the meat evaluation two different groups of people were recruited. In order to perform the sensory profile of breast six persons were recruited, in a second group nine persons; in both cases they did not know what kind of meat they were evaluating. Each sensory profile had three replicas, previously three training sessions and establishment of sensory attributes criteria were held. Attribute discrimination was evaluated one-way ANOVA. To obtain consensus and treatment mean position, attributes of the subjects a Generalized Procrustes Analysis was used and comparison of treatments through an ascendant hierarchy classification. Thirty five different sensory descriptive were generated. There were differences in meat sensory profile, it can be said that different treatments influenced in different ways the muscle development of Creole turkey, creating new sensory attributes.