SENSORY PROFILING OF CANNED BONED CHICKEN: SENSORY EVALUATION PROCEDURES AND DATA ANALYSIS

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Abstract
Quantitative Descriptive Analysis (QDA) techniques were explored to develop procedures to identify primary defects in product quality of canned boned chicken from spent fowl. An extensively trained panel identified 12 sensory attributes important to the discrimination of differences among various sources of canned chicken. Through factor analysis the 12 sensory attributes were distributed into four general categories: texture, juiciness, off‐flavor, and appearance. Elimination from factor analysis of those attributes which showed little or no contribution to product differentiation increased the cumulative variance accounted for in the data from 68.8% (with all attributes) to 77.4% (with 3 attributes omitted) and factors which represented texture, juiciness, and off‐flavor showed increases in the portion of variance explained. The appearance factor showed a slight decrease. Texture attributes made the greatest contribution to product differentiation by the trained panel as determined by factor analysis. Further work with large consumer panels would be needed to estimate the contribution that individual attributes make to the perceived desirability of the products.