THE EFFECT OF DIETARY FORMULATION SUPPLEMENTED WITH HERBAL MIXTURE ONTHE GOOSE BREAST MUSCLE QUALITY - REPORT-2 - THE EFFECT ON THE SENSORY PROFILE

The effect of dietary formulation supplemented with 3% and 6% of herba l mixture on the sensory evaluation of the raw and boiled goose breast muscles (White Italian WD-3 strain) and of the bouillon was examined. The Quantitative Descriptive Analysis Method was applied in this purp ose. All investigated samples were highly evaluated. No significant ef fect of dietary formulation on the sensory evaluation was established except the raw muscle's colour. The ram muscles were characterized by the characteristic smell for goose meat. In view of colour the investi gated muscles were devided into two groups independently of the sex an d dietary formulations. One of them recognized as red and the other as pink-red colour. The intensity of the both colours depended on the se x and dietary formulation. The boiled muscles were determined as juicy , tender, soft with typical flavour for boiled goose meat. The intensi ty of herbal smell and/or taste were hardly perceptible for some sampl es.