Research Note: Consumer Evaluation of Chicken Treated with a Trisodium Phosphate Application During Processing

Abstract As a result of recent concerns about Salmonella contamination in fresh poultry, methods of treatment to reduce the incidence of Salmonella in poultry are being developed. In order for any treatment to be acceptable it cannot cause any undesirable sensory characteristics. In the present study, fresh broilers were treated with a trisodium phosphate rinse (treated sample) or water rinse (control sample). Consumer evaluations were conducted to measure the effect of the treatments on taste, texture, and appearance of the broiler products. The flavor and texture hedonic scores for the fried thigh and breast meat were not different between the treated and the control samples. The results were similar for the baked thigh and breast samples. The hedonic scores for visual appearance of fresh whole broiler carcasses were not significantly different for the treated and the control samples for both storage times. On Day 1 of the visual evaluation, there was not a significant purchasing preference for either treated or the control sample; however, on Day 8 the purchasing preference for the treated sample was significant.