Talk:Pastured poultry

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Texture and flavor

Latest comment: 9 years ago2 comments2 people in discussion

Good day good folks,

Twice in this article there are unsubstantiated claims made that pastured poultry tastes better (better texture, more flavor). Having found no reliable tests done to back that up, I'm inclined to remove those lines. Are there any objections?

Happy editing! -- Mr.1032 (talk) 02:37, 17 January 2017 (UTC)Reply

The claims are debatable at best. There have been lots of blind tasting tests which tend to indicate that consumers actually prefer the taste and texture of intensively produced broilers, much to the horror of animal welfare campaigners. This is probably because intensive broilers receive almost no exercise so their muscle tissue is less chewy. --Ef80 (talk) 13:21, 27 January 2017 (UTC)Reply