Influence of aromatic components from pig manure on odour and flavour of cooked chicken meat

• Published in: Meat science Vol. 52; no. 3; pp. 325 - 330
• Main Authors: Hansen, L.L, Larsen, A.E, Hammershøj, M, Sørensen, P, Hansen-Møller, J
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.07.1999; Elsevier
• Subjects: Animal productions; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; Terrestrial animal productions; Vertebrates; Farming animal; Cooking; Animal slurry; Meat product; Sensory analysis; Flavor; Chicken meat; Pig; Vertebrata; Mammalia; Aromatic compound; Chicken; Artiodactyla; Aves; Odor; Ungulata

An experiment with 96 broilers distributed across six treatments was carried out. Each treatment consisted of four cages each with four broilers. The six treatments were: the control (treatment 1), broilers placed in cages with a welded wire bottom hanging over smelling pig manure (treatment 2), or...