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Flavor evaluation of light and dark meat from broilers fed capsaicin
- Sams, A.R., Hirschler, E.M., McElroy, A.P., Manning, J.G., Hargis, B.M.
- Poultry science 1995 v.74 no.1 pp. 205-207
- broiler chickens, capsaicin, disease resistance, chicken meat, flavor, sensory evaluation
- Thirty-two broilers were reared from 1 to 42 d of age on a diet containing 0 or 20 ppm of capsaicin and then conventionally processed. When the cooked meat was served to untrained consumer panelists in a triangle difference test, there was no difference in flavor between control and capsaicin-fed birds for either the Pectoralis muscle (light meat) or the Biceps femoris muscle (dark meat). These data suggest that incorporation of capsaicin into the diets of broilers at 20 ppm does not result in a change in the flavor of the meat.