Comparison of Meat Quality and Sensory Characteristics of Different Native Chickens in Korean Market
2014
Cha, J.S., Seoul National University, Seoul, Republic of Korea | Kim, S.H., Chungnam National University, Daejeon, Republic of Korea | Jung, S., Chungnam National University, Daejeon, Republic of Korea | Kang, H.J., Chungnam National University, Daejeon, Republic of Korea | Cho, C.J., Chungnam National University, Daejeon, Republic of Korea | Nam, K.C., Seoul National University, Seoul, Republic of Korea
To evaluate the meat quality differences of Korean Native Chickens (KNC) available in Korean market, the physicochemical and sensory characteristics of a broiler and two KNC (HH and WD breed) were analyzed. The fat content of KNC WD breast meat was higher than that of KNC HH. The breast and thigh meats of KNC HH had higher L* and a* values than the broiler or the KNC WD. WD meats showed greater DPPH radical scavenging activity and higher pH values than the HH. For the fatty acid composition, there was no significant difference in total content of the saturated fatty acids among chicken breeds (p0.05). KNC had greater content of polyunsaturated fatty acids, especially arachidonic acid (20:4) and DHA (22:6), compared with the broiler. KNC WD meats had higher composition of linolenic acid (18:3) than the KNC HH. For sensory evaluation, the WD breast meat showed higher taste and tenderness scores than the HH. On the other hand, the soup made by broiler had higher taste scores than the KNC. The breast and thigh meat from two KNC breeds showed different quality parameters that may come from the differences of genetic attributes, feed, and production strategy between two breeds.
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