The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life

• Published in: Journal of sensory studies Vol. 35; no. 3
• Main Authors: Oliveira e Silva, Rita, Carmo Rouxinol, Margarida I. F., Silva Coutinho Patarata, Luís A.
• Format: Journal Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01.06.2020; Wiley Subscription Services, Inc
• Subjects: Chickens; Consumers; Internet; Meat; Microorganisms; Odor; Odors; Photography; Poultry; Shelf life; Spoilage; Vacuum
• ISSN: 0887-8250; 1745-459X
• DOI: 10.1111/joss.12565

Chicken is appreciated by consumers because it is a very versatile meat, affordable, and generally recognized as healthier and more environmentally friendly than red meats. Currently, chicken cuts are mostly sold packaged; thus, the adequate establishment of shelf life is fundamental. Our aim was to evaluate the potential of using an online consumer test to determine the freshness of chicken breast and the extension of shelf life based on viewing photographs. The results showed that the use of images of chicken breasts, vacuum packed, and modified atmosphere packaged (MAP), for an online consumer test is an interesting strategy. The results are consistent with those obtained from a group of consumers performing the test live with images and odor evaluation and with the counts of spoilage microorganisms. The relationship between microbial counts and acceptability was unclear, particularly in the MAP samples, which presented counts considered acceptable but were rejected by the consumers. Practical applications The use of consumer tests to define the shelf‐life of perishable products is a method currently used by the industry. Since consumer tests are expensive, and especially with perishable products, it is quite difficult to operationalize, and, consumer in the purchasing situation values essentially the product aspect, we organized a research work to evaluate the potential of using an online consumer test on the freshness of chicken breast and the extension of shelf life based on viewing photographs of the product as a replacement for the product itself. The results suggest that use of images to perform an online consumer test was revealed to be an adequate and useful strategy.