On 08/08/2012 09:16, Nightjar wrote:
On 07/08/2012 21:57, Rod Speed wrote:


"Nightjar" wrote in message
...
On 06/08/2012 19:20, tim..... wrote:
"Mr Pounder" wrote in message ...

Here is the promised update.

The chicken cost a fiver, has fed 3 people and the ferking dog. Nobody
could tell the difference between the Aldi chicken and the Marks &
Sparks chicken. The dog was not questioned.

Supermarket chicken is the same wherever you buy it. All the taste is
taken out because it has been injected with water to bulk it out. To
get anything better you have to buy if from a source that doesn't do
that (and good luck!)...

They did a chicken taste test on TV a while back, using professional
tasters. The carefully reared corn-fed chicken was rated worst and one
of the supermarket chickens did best.

But that might be because people actually prefer what they are used to
and supermarket chicken tastes less of chicken than the corn fed ones.
Industrial grade supermarket chickens tend to look anaemic white and in
some cases actually taste slightly of herring/fishmeal!

Harder to tell after cooking and irrelevant if it is in a curry.

But its far from clear if they did decent replication of double blind
tests that they would reliably get the same result every time.

Only because you didn't see the programme I did. The testing was carried
out by a laboratory that specialises in taste testing for the food
industry and they applied all necessary safeguards to ensure that the
results were unbiased and repeatable.

Colin Bignell

I'd be surprised if professional food tasters could not tell the
difference between mass produced cheap chicken and quality meat. I
suppose it does depend somewhat on how it is cooked. You can trick most
professional wine tasters with the right combination of white wine and
red food colourings.

Regards,
Martin Brown