Resumo de Consumers? Opinion And Meat Quality Of Broilers From Different Production Systems

Consumers? opinion and meat quality of broilers from different production systemsThe aim of this study was to acknowleagde consumers? opinion aboutbroilers from three distinct systems, as well as to compare the meatphysical-chemical, microbiological and sensorial qualitys. All opinionsand informations about consumers were colected in organic shops andsupermarkets by means of interviews with broiler meat consumers.Quality analysis were made using breast from broilers reared inconvenctional, natural and free-range systems, slaughtered in comercialabattoir. There were physical-chemical color, pH, shear force, chemicalcomposition, water holding capacity, fatty acid profile andthiobarbituric acid reactive substances analysis made. There were alsomicrobiological analysis, carcass classification and sensorial analisesexecuted. The sensorial analysis was made to major the aceptance andexpectation of consumers. Among all interviewees, 65% wereconvenctional broiler consumer, 21% free-range and 14% natural. Themain motive consumers said they buy conventional broiler were: that itis easy to find, cheap, pratical and tasty. They stated they didn?tconsume other types of broiler due to lack of knowlegde or productshigh cost. Free-range broiler consumers answered they buy this type ofproduct mainly because it is healthy and tasty. Natural broiler waspercieved to be healthy and of good quality, although expensive. Thegroup that consumers of this kind of broiler had highest level ofeducation and income, and a major concern about health. This researchalso showed that majority of consumers believed broilers to be givenhormones during their growth (78%) and that additives were hardful toour healf (84%). Hygiene and looks were considered to be the mostimportant aspects when buying broiler by all groups of consumers. Thenatural broiler recivied the highest score, folowed by the free-rangeand conventinal broiler when it comes to the consumers perception. Inthe results of sensory analysis, it was perceived that the threebroilers samples were equale acepted by panelist, however, theconventional broiler obteined higher aceptance than they presume theywould have, while the opposit was found about the natural broiler.Convenctional broiler presented the highest level of lipids content(1.3%), although the lowest proportion of polyunsaturated acids (17.3%)and w-3 (0.3%) (p<0.05), compared to freerange and alternativebroilers. On the other hand, in free-range broilers was noticed, alower level of cholesterol (48.6 mg 100-g), lower pH (5.71) and higherTBARS value (0.39 mg MDA.kg-1), while in the alternativebroiler, a higher shear force (2.33 kgf) and a less yellowness (b* =3.15) in comparison to other types of broilers. In microbiologicalanalysis, all samples presented values under the limit estated byBrazilian Legislation, and natural broilers obtained the bestmicrobiological quality, with lowest level of contamination by totaland fecal coliforms, besides the lower quantity of mesophilics andpsychrotrophics CFU.

Resumos Relacionados