Sensory Changes of Meat from Broilers Fed the Feed Additive En-hance ,

Withdrawal feed containing 0, 5, 15, and 25 g/kg En-hance feed additive was fed to 46-day-old broilers for 10 days. Hedonic taste panels were conducted on breast and thigh muscle from carcasses cooked by roasting, frying or as soup. Two consumer panels were conducted. Taste panel data were collected in both trials, but in the second trial moisture content and tenderness data was also gathered. The results showed that flavor, aroma, and moistness were improved significantly through the use of En-hance. Objective tests showed that tenderness was not improved but that moisture content of raw and cooked muscle was significantly higher.