18 N. H. Agr. Experiment Station [Bulletin 312 



Each chicken was roasted separately without dressing or seasoning in 

 a 350° F. oven. The eggs were cooked by pouring boiling water over 

 the two lots — six in each sauce pan. They were kept in this water six 

 minutes; then each was removed from its shell to individual saucers for 

 test. 



Ten judges were used in testing the chicken and seven in testing the 

 eggs. In Table XI where a total of only nine votes appear for either 

 distasteful flavor or strong odor in chicken the tenth vote was stated as 

 "undecided'". The final conclusions of the judging committee were that 

 bird number one seemed to have an off-flavor but the ten judges agreed 

 that there was no outstanding flavor or odor which would be objectionable 

 if they had purchased and were using any of these birds. They agreed 

 also that all the eggs so tested had a good flavor and odor. They were 

 unable to determine by such tests which eggs were laid by the hens fed 

 fish meal, and which eggs were laid by those hens fed the meat scrap 

 ration. 



Asmundson et aP state, ''Feeding rations containing 25 per cent of high 

 grade fish meals did not produce off flavors when slaughtered birds were 

 held at low temperatures until drawn and cooked. When birds were not 

 starved prior to killing and were held in a warm room from 12-24 hours 

 after killing, the flavor was generally adversely affected." Marsden'^ 

 reports, "It was found that high grade sardine (pilchard) or tuna meal 

 could be fed at levels commonly used, without ill effects upon the flavor of 

 cooked turkey meat . . . however, when high grade white fish meal 

 (East coast) was fed, fishy flavor was imparted to the flesh of the turkeys 

 and was very noticeable." Davies and GilP conclude, "... the 

 occurrence of fishiness in fats is associated with the presence of traces of 

 peroxides, formaldehyde and tertiary N, as either trimethylamine or 

 trimethylamine oxide or both." Schroeder^^ states that there appeared 

 to be a positive correlation between the iodine number of the abdominal 

 fat and the intensity of fishy flavor. KnandeP*' states that they have 

 conducted tests to detennine whether excess amounts of fish meal or fish 

 oil or both cause a fishy flavor in eggs. The determination of fresh 

 opened out quality and hard boiled eggs was made on the basis of odor 

 and taste. In none of the groups was there any indication that tlie 

 excessive use of fish products caused fishy flavored eggs. Knandel, 

 Hunter and Marble'" write, "The carcasses of turkeys 28 weeks of age 

 which had been fed either one per cent of poultry grade cod liver oil or 

 (en per cent vacuum dried fish meal, or both, had a fishy flavor and odor." 



Table XI. Summary of flavor and odor tests 



Test No. I 2 3 4 5 6 7 8 9 10 11 12 



c 



15 

 o 



Distasteful Ye.s S* 3 I 4 3 — 



flavor Xn 17 - 10 6 6 — 



Strong Ye., 4 4 .') 1 3 4 



odor No 6 5 4 9 6 5 



