Keep it juicy

.& crispy!
The new Campingaz
BBQ Series for even
better grilling results*
* Third Party testing confirms the
new Campingaz BBQ Series with
the Blue Flame power burner
keeps food juicy and improves crispiness
for an overall better grilling result,
when compared to the traditional burner
of the Campingaz® BBQ Classic Series.
For more information visit
campingaz.com

Definition:
At Campingaz we define “better grilling results” as grilled food which looks and tastes that it remains succulent
and moist and that does not become particularly dry when grilled under normal conditions (not overcooked).
Further for proteins with skin, such as chicken drumsticks with skin, or wheat based foods, such as bread or Pizza,
we define “better grilling results” grilled foods that looks and tastes as though it has significant crispiness that is
enjoyable to bite into with a satisfying crunch.
The pre-condition for these results is that food is not compared with foods that are overcooked.
Further results can vary per ingredient.

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Testing Methodology:
Testing was conducted through third party laboratory SensoStat in Dijon France. (http://sensostat.fr/)

Recruitment:
Recruitment of 110 assessors, the test was performed by 102 of them.
Age of participants: 18-70 years (mean: 46.0 years).
Gender: 52% women, 48% men.
100% Regular consumers of grilled meat.
People with food allergies, pregnant or breastfeeding women, as well as people with a pathology affecting their sensory
perception could not participate in this study.

Products:
Barbecues used for testing
Blue Flame power burner with water in drawers: NEW SERIES Samples
• 4 Series Select S (Grid/Grid grill configuration)
• 4 Series Premium S (Grid/Grid grill configuration)
Traditional burner (with no water): Legacy Classic Series
• 4 Series Classic LXS (Grid/Grid grill configuration)
Food used for testing
• Chicken breast (no skin)
• Chicken drumstick (with skin)

The chicken was provided by Sensostat and the meat was fresh and not frozen.

Chicken breast was chosen to test the moisture of the food as it is particularly prone to dry out due to its limited fat
content, yet the taste is mild not to distract and influence testers with flavour.

Chicken drumsticks (with skin) were chosen to test the crispiness of food as the skin can become nice and crispy but if
not cooked under the right conditions the skin can be an unpleasing flabby texture, yet the taste remains mild not to
distract and influence testers with flavour.

Testing Methodology:
SensoStat followed ANOVA (analysis of variance) and LSD (least significant difference) testing protocols
for the collection and processing of all the test results
Each panellist received one after the other, two drumsticks (one per burner system) and two demi-breasts
(one per burner system).
Special care was taken to cooking samples to obtain standardized cooking of the samples and to the
samples serving temperature.
Sessions were conducted with small groups of subjects to facilitate consistent cooking and serving temperature
of the samples.
Pre-tests had been carried out to determine the duration of the cooking of the two types of meat.
The design order of the products was monadic and balanced.
The products were served less than 2 minutes after cooking, incognito (blind), on coded disposable plates.
Each panellist was then asked to complete a questionnaire to record their opinions and experience of the food samples.

Questionnaire:
The questionnaire included different kind of scales:
9-point scales: 1 (I don‘t like at all) to 9 (I really like very much)
5-point scales: Very weak -fairly weak -medium -quite strong -very strong
JAR 5-point scales (Just About Right scales): Too strong -A little too strong -Just About Right -A little too weak -Too weak
Panellists answered the questionnaire via the FIZZ software for sensory analysis.

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Results:

Appearance:
Drumsticks: the overall appearance is more appreciated for the product grilled on the Blue Flame power burner.
The juicy appearance of drumsticks is considered the same for both barbecue models and was rated „just right“.
Drumsticks seem to be considered crispier grilled on the Blue Flame power burner vs the traditional burners.
Chicken breasts: the overall appearance is more appreciated for the product grilled on the Blue Flame power burner,
while rating of actual juiciness when tasted is considered “just right” for both burner systems.

Overall liking:
Drumsticks grilled with the new Blue Flame power burner are statistically overall more appreciated than with the
traditional burner of the classic BBQ.
The same tendency is observed for the chicken breasts, although this difference is less clear.

Texture of food in mouth:

Drumsticks: the texture seems to be more appreciated for the products cooked on the Blue Flame power burner,
but this is not statistically significant.
The drumsticks are easy to bite when cooked on both burner systems; “just right” with the Blue Flame power burner
and a little too easy with the traditional burner.
The drumsticks are crispier with the Blue Flame power burner. Panellist rated them “just right” with the Blue Flame
power burner, and a little too limp with the traditional burner.
In-mouth juiciness rating of the drumsticks is the same for both burner systems, in fact a little too juicy for both,
but even more for the traditional burner.
Chicken breasts: the texture seems to be more appreciated for the product cooked with the Blue Flame power burner,
but this is not statistically significant. In-mouth juiciness rating of the chicken breasts is the same for both burner
systems, but a little too dry with both, even more with Blue Flame power burner.

Conclusion:
Overall, it was observed that the products grilled on the Blue Flame power burner are more appreciated. Their
appearance is also more appreciated vs the food cooked on the traditional burner.
There is no difference on liking of the texture. (Both were considered pleasing) The juiciness (appearance and in-mouth
experience) of the products is slightly superior with products grilled on the traditional burner. However, this difference is
small, and the juiciness is judged “just about right” in appearance as well as the in-mouth experience with both burner
systems. This means food also remains juicy on the Blue Flame power burner.
Globally, the new Series grills with the Blue Flame power burner improves the liking of the food, improves the overall
appearance of food, and makes it look crispier.

If you are interested to see a full copy of the testing report, please contact our customer service.

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