Physiochemical Characteristics of the Meat from Korean Native Chicken and Broiler Rearedand Slaughtered as the Same Conditions
2011
Lee, K.H., Chungju National University, Jeungpyeong, Republic of Korea | Jung, Y.K., Chungnam National University, Daejeon, Republic of Korea | Jung, S.M.E., Chungnam National University, Daejeon, Republic of Korea | Lee, J.H., Chungnam National University, Daejeon, Republic of Korea | Heo, K.N., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Jo, C.U., Chungnam National University, Daejeon, Republic of Korea
Broilers were raised as the same environmental conditions with Korean native chickens (KNC) and slaughtered at the same age (13 week) to observe the physiochemical differences in breast and leg meat. The crude fat content of broilers was significantly higher than that of KNC in both breast and leg meat. pH of both breast and leg meat of broiler was lower than that of KNC. Redness of breast meat surface was higher in broiler than KNC. Except for the chewiness of raw leg meat, which was higher in KNC than broiler, the results of texture showed no difference between broilers and KNC. However, the collagen content of leg meat of KNC (6.78 mg/g) was significantly higher than that of broilers (3.12 mg/g). Results showed that broilers reared and slaughtered as the same conditions with KNC had significantly higher fat content while lower collagen content. Therefore, these physicochemical differences clearly indicate that the meat characteristics of broilers cannot be similar to KNC even if the environmental conditions and slaughter age are identical.
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