Breeding of chicken for high quality meat: Evaluation of taste on Aizu-jidori and Fukushima-akashamo by inosinic acid, glutamic acid and strength factuarability

Aizu-Jidori and Aka-Shamo are fairly wide spread in Fukushima prefecture as the commercial chicken. In order to assess the effect of taste component in breast muscle of Aizu-Jidori and Aka-Shamo, the examination carried out in 1999. l. Water content: Water content decreased by feeding age in Aizu-Jidori and Aka-Shamo. Both water content and feeding age have positively significant correlation. Water content of poultry variety and sex showed no difference during feeding age. 2. Strength fracturability: Strength fracturability increased by feeding age in Aizu-Jidori and Aka-Shamo. Both strength fracturability and feeding age have positively significant correlation. Strength fracturability of poultry variety and sex showed no difference during feed age. 3. Glutamic acid content: Glutamic acid decreased by feeding age in Aizu-Jidori and Aka-Shamo. Both glutamic acid and feeding age have positively significant correlation. Glutamic acid of poultry variety and sex showed no difference during feeding age. 4. Inosinic acid: Inosinic acid increased by feeding age in Aizu-Jidori and Aka-seam. Both Inosinic acid and feeding age have positively significant correlation. Inosinic acid of hen was significantly higher than cock. 5. Sensory evaluation: Sensory evaluation Proved that overall preference of Aizu-Jidori cock in 120th, Aizu-Jidori hen in 120-150th. Aka-Shamo cock in 90-120th and Aka-Shamo hen in 120th days feeding age were significantly better than other feeding age. Allowing principal component analysis, high score of overall preference is estimated Aizu-Jidori cock in 120th, Aizu-Jidori hen in 130th, Aka-Shamo cock and hen in ll0 days feeding age. It is suggested that inosinic acid, glutamic acid and strength fracturability play an important role in overall preference of chicken meat.