Consumer Acceptance of Broiler Breast Meat with Varying Degrees of White Striping26 June 2012
As the severity of white striping increased, acceptance decreased in a US consumer study. More than half of those asked said they would probably not, or definitely not, buy the breast fillets with moderate or severe white striping.
White striping is a condition associated with heavier broiler breast fillets and is observed grossly as white striations seen parallel to the direction of the muscle fibres, explain V.A. Kuttappan of the University of Arkansas and co-authors there and at Auburn University and Dankook University in Korea. In their paper in a recent issue of Poultry Science, they report their study, which was intended to assess the consumer acceptance of broiler fillets with different degrees of white striping condition.
High resolution digital images of fillets, representative of varying degrees of white striping, were shown to 75 consumers in a blind study. Individual images were presented using a completely randomised design. There were four replicates of individual fillets within each white striping category (normal = NORM, moderate = MOD and severe = SEV) and one picture of tray pack (three fillets) for each category. The consumers were asked to express their overall liking for appearance with a nine–point hedonic scale (9 = like extremely; 1 = dislike extremely) and purchase intent using a five–point scale (5 = definitely would buy; 1 = definitely would not buy). An open-ended comments section was also included.
The results showed that NORM fillets had a significantly higher hedonic score (6.9) than the MOD fillets (6.1), which was also significantly higher than the SEV fillets (4.5), indicating that as severity of white striping increased, the consumer acceptance decreased. From the distribution of the responses, 10.7, 22.4 and 56.7 per cent of the consumers disliked the NORM, MOD and SEV fillets, respectively.
Furthermore, the average purchase intent score for the NORM fillets (3.6) was significantly higher than those with two degrees of white striping (2.4 and 2.5, respectively), suggesting that the consumers were more likely to buy NORM fillets.
Over 50 per cent of the consumers indicated that they would probably not or definitely not buy MOD or SEV fillets. The correspondence analysis of open-ended comments revealed the major reasons for the dislike of the white-striped meat was that the fillets had a more fatty or marbled appearance.
The results of the study, concluded Kuttappan and co-authors, suggest that the white striping does affect the consumer acceptance based on the appearance of the fillets.
Kuttappan V.A., Y.S. Lee, G.F. Erf, J-F.C. Meullenet, S.R. McKee and C.M. Owens. 2012. Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping. Poult. Sci., 91(5):1240-1247. doi: 10.3382/ps.2011-01947
Further ReadingYou can view the full report (fee payable) by clicking here.