Fig 1.
Poultry meat color based on the evaluation by the sighted panelists.
Fig 2.
Poultry meat smell based on the evaluation by the sighted and blind panelists.
Fig 3.
Poultry meat taste based on the evaluation by the sighted and blind panelists.
Fig 4.
Poultry meat tenderness based on the evaluation by the sighted and blind panelists.
Fig 5.
Poultry meat juiciness based on the evaluation by the sighted and blind panelists.
Fig 6.
Poultry meat overall liking based on the evaluation by the sighted and blind panelists.
Table 1.
Results of multiple regression and analysis of correlations for relationships with poultry meat overall liking (for all types of meat).
Fig 7.
Dendrograms based on cluster analysis using Ward’s method using five examined traits poultry breast meat, ie. smell, taste, tenderness, juiciness and overal liking.
Fig 8.
Dendrograms based on cluster analysis using Ward’s method using five examined traits poultry leg meat, ie. smell, taste, tenderness, juiciness and overal liking.
Table 2.
Results of MANOVA (Wilks’s test) and multi-variate (based on all traits) pairwise comparisons based on F-test for traits of breast meat.
Table 3.
Results of MANOVA (Wilks’s test) and multi-variate (based on all traits) pairwise comparisons based on F-test for traits of leg meat.