Quantitative descriptive analysis of cooked chicken meat

The provided datasets contain raw sensory data from a quantitative descriptive analysis (QDA) of cooked chicken meat collected at the Danish Technological Institute within the Horizon 2020 project "mEATquality". A trained panel evaluated breast, thigh, and skin samples from different production concepts (genetics, space allowance, roughage/enrichment) using 15 cm unstructured line scales. For each panelist (user) and sample, the datasets include identifiers (panelist, product, blinding code, replicate, date/time), production/breed information, material (breast/thigh/skin), and intensity ratings for the defined sensory attributes. Data are provided as comma‑separated values (CSV) files. Short file descriptions: DMRI_QDA_thigh.csvPanel‑level QDA data for cooked chicken thighs, including texture attributes, alongside sample and production identifiers. DMRI_QDA_breast.csvPanel‑level QDA data for cooked chicken breast, including appearance, odour, flavour, texture, and aftertaste attributes, plus sample and production identifiers. DMRI_QDA_skin.csvPanel‑level QDA data for cooked chicken skin, including appearance, flavour, texture and aftertaste attributes, plus sample and production identifiers. If using the data, please cite: Claire Siebenmorgen, Marlene Schou Grønbeck, Alexandra Schubert, Jan Gertheiss, Johanna Mörlein (2025). Updating descriptive sensory evaluation of chicken: proposing new protocols and statistical analysis, Poultry Science 104 (11), 105807, https://doi.org/10.1016/j.psj.2025.105807. The other data (Göttingen, Germany) analyzed in the paper are available on reasonable request from the corresponding author (J. Mörlein).