ArticlePloS one2019
Sensory evaluation of poultry meat: A comparative survey of results from normal sighted and blind people.
Article in PloS one, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 31 citations in OpenAlex.
- Integrated transcriptomic and metabolomic analyses reveal the regulatory mechanism of subcutaneous fat deposition in Baicheng Oil chickens.Poultry science · 2026Article
- Phytochemical Characterization and Antioxidant, Antimicrobial, and Poultry Meat Preservation Potential ofFoods (Basel, Switzerland) · 2026Article
- Dietary Inclusion of Casimiroa (Veterinary medicine international · 2026Article
- Impact of dietary supplementation with biological zinc, selenium nanoparticles, and their combination on growth, carcass characteristics, blood parameters, and meat quality in broiler chickens.Journal of advanced veterinary and animal research · 2025Article
- Does the dietary supplementation of organic nano-zinc as a growth promoter impact broiler's growth, carcass and meat quality traits, blood metabolites and cecal microbiota?Poultry science · 2024Article
- Effects of dietaryJournal of animal science and technology · 2022Article
- Meat Quality Parameters, Sensory Properties and Consumer Acceptance of Chicken Meat from Dual-Purpose Crossbreeds Fed with Regional Faba Beans.Foods (Basel, Switzerland) · 2022Article
- Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study.International journal of food science · 2022Article
- Effect of zinc oxide nanoparticles on broilers' performance and health status.Tropical animal health and production · 2020Article
Corrections and comments
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Authors and funding
7 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Visual assessment is one of the key criteria in the sensory evaluation of foods. The appearance of food products may affect their perception by other senses, sometimes giving a false picture of their quality. A true assessment of such sensory attributes as aroma, taste, tenderness, and juiciness, which are components of the overall liking of food, without the use of instrumental methods is feasible only by blind people. We have advanced a hypothesis that blindness may modify the impressions perceived through other senses used in food evaluation. To confirm this hypothesis, a sensory testing of cooked breast and leg meat from various poultry species was conducted by normal sighted and blind panelists aged from 18 to 26 years. It has been demonstrated that the lack of sight is compensated by other senses, the intensified perception of which enables a more precise sensory evaluation of food in terms of such parameters as the aroma, tenderness and juiciness. Thus, blind people can be recommended as panelists evaluating the sensory profile of food products. Scores given by the sensory panel allowed the conclusion that the most desirable poultry meat was BM of broiler chicken and capon, followed by Guinea fowl. Lower scores were given by the panelists to meat of water fowl (goose, duck), whereas the lowest ones were assigned to cooked ostrich meat.
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