Consumer preference optimization of scallopini made from boneless, skinless chicken thighs

Abstract

Scallopini is a general name derived from scallopine, an Italian preparation of veal, which describes thinly pounded cuts of meat which are either used as a cutlet or rolled around other foods and cooked. Concept development was accomplished through use of focus groups, consumer ranking studies, and mailed surveys. The objective of this study was to assess consumer acceptability of chicken scallopini at various thicknesses (4, 8 and 12 mm) and concentrations (0, 1, and 2%) of added sodium tripolyphosphate (STPP). A 3 x 3 factorial design with three replications was adopted for use in this study. To assess consumer acceptability of packaged products, 53 participants were presented with three packages of the raw scallopini packaged on white styrofoam trays and overwrapped with film. Because STPP produces no visual change in the product at the levels used, only product thickness was varied. The mean price suggested by panelists from the sensory evaluation was $1.28/lb. The average price per pound suggested for the raw, packaged product was $1.62. For the attributes of overall acceptability, tenderness, juiciness, flavor, size, and texture, the mean ratings were high, indicating an acceptable product in any of the nine treatments. Sensory attributes were affected by STPP concentration but not by scallopini thickness. As STPP concentration increased, hedonic ratings for tenderness, texture, juiciness, flavor, overall acceptability, and purchase likehood increased. Purchase likelihood was rated highest for scallopini containing 2% STPP. Purchase likelihood was verified through use of a simulated supermarket simulation test.

IMPACT OF SAMPLE THICKNESS ON DESCRIPTIVE TEXTURE ANALYSIS OF CHEDDAR CHEESE

“…For example, thickness did not influence the tenderness of beef stir‐fry strips (Boles and Shand ) or the sensory attributes of chicken thigh scaloppini (Elsner et al . ). However, thick low‐fat (LF) beef patties were rated more tender and juicier than patties that were only 0.32 cm thinner (Liu and Berry ).…”

How thick do consumers’ want their meat and how thick do they get it? The case of deep-fried breaded beef

“…There are few studies that have analyzed the influence of meat thickness on acceptability. Elsner et al. (1999) prepared chicken scalopini of different thicknesses (4, 8 and 12 mm) and different polyphosphate concentrations.…”