Comparison of quality traits of thigh meat from Korean native chickens and broilers

Korean Journal for Food Science of Animal Resources

Volumn 31, Issue 5, 2011, Pages 684-692

  Jung, Yeonkuk ^a   Jeon, Hee Jun ^b   Jung, Samooel ^a   Choe, Jun Ho ^a   Lee, Jun Heon ^a   Heo, Kang Nyeong ^c   Kang, Bo Seok ^c   Jo, Cheorun ^a  

^a Chungnam National University   (South Korea)

^b Seoul National University   (South Korea)

^c National Institute of Animal Science   (South Korea)

Author keywords

Broiler; Environmental condition; Korean native chicken; Quality attributes; Thigh

Indexed keywords

GALLUS GALLUS;

EID: 81155132137     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2011.31.5.684     Document Type: Article

References (26)

1. Ahn, D. H. and Park, S. Y. (2002) Studies on components related to taste such as free amino acids and nucleotides in Korean native chicken meat. J. Korean Soc. Food Sci. Nutr. 31, 547-552.
2. AOAC (1995) Official Method of Analysis. 16th ed, Association of official Analytilal chemists, Washington, DC.
3. Berri, C., LeBihan-Duval, E., Debut, M., Sante-Lhoutellier, V., Baeza, E., Gigaud, V., Jego, Y., and Duclos, M. J. (2007) Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens. J. Anim. Sci. 85, 2005-2011. (Pubitemid 47206446)
4. Chen, G. H., Li, H. F., Wu, X. S., Li, B. C., Xie, K. Z., Dai, G. J., Chen, K. W., Zhang, X. Y., and Wang, K. H. (2002) Factors affecting the inosine monophosphate content of muscles in Taihe silkies chickens. Asian-Aust. J. Anim. Sci. 15, 1359-1363. (Pubitemid 35180670)
5. Cherian, G., Selvaraj, R. K., Goeger, M. P., and Stitt, P. A. (2002) Muscle fatty acid composition and thiobarbituric acid-reactive substances of broilers fed different cultivars of sorghum. Poultry Sci. 81, 1415-1420. (Pubitemid 39615828)
6. Dadgar, S., Lee, E. S., Leer, T. L. V., Crowe, T. G., Classen, H. L., and Shand, P. J. (2011) Effect of acute cold exposure, age, sex, and lairage on broiler breast meat quality. Poultry Sci. 90, 444-457.
7. Ding, H., Xu, R. J., and Chan, D. K. O. (1999) Identification of broiler chicken meat using a visible/near infrared spectro-scopic technique. J. Sci. Food Agric. 79, 1382-1388. (Pubitemid 29373286)
8. Fukunaga, T., Koga, K., Maita, Y., and Matsuoka, S. (1989) Free amino acid, carnosine and 5'-inosinic acid contents in the breast and leg meats from the cross and tripe-cross chickens of Satsuma native fowl. Bull. Fac. Agric. Kagoshima Univ. 39, 223-232.
9. Jaturasitha, S., Srikanchai, T., Kreuzer, M., and Wicke, M. (2008) Difference in carcass and meat characteristics between chicken indigenous to northern Thailand (black-boned and Thai native) and imported extensive breeds (Bresse and Rhode Island Red). Poultry Sci. 87, 160-169.
10. Jeon, H. J., Choe, J. H., Jung, Y., Kruk, Z. A., Lim, D. G., and Jo, C. (2010) Comparison of chemical composition, textural characteristics, and sensory properties between north and south Korean native chickens and commercial broilers. Korean J. Food Sci. Ani. Resour. 30, 171-178.
11. Jung, S., Choe, J.H., Kim, B., Yun, H., Kruk, Z.A., and Jo, C. (2010). Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers. Meat Sci. 86, 520-526.
12. Kim, Y. H., Min, J. S., Hwang, S. G., Lee, S. O., Kim, I. S., Park, H. I., and Lee, M. H. (1999) Fatty acids composition and sensory characteristics of the commercial native chicken meat. Korean J. Food Sci. Technol. 31, 964-970.
13. Kiyohara, R., Yamaguchi, S., Rikimaru, K., and Takahashi, H. (2010) Supplemental arachidonic acid-enriched oil improves the taste of thigh meat of Hinai-jidori chickens. Poultry Sci. 90, 1817-1822.
14. Manabe, K. M., Matoba, T., and Hasegawa, K. (1991) Sensory changes in umami taste of inosine-5'-monophosphate solution after heating. J. Food Sci. 56, 1429-1432.
15. Moody, W. G. (1983) Beef flavour-a review. Food Technol. 37, 227-232.
16. Moore, S.M., Stalder, K. J., Beitz, D. C., Stahl, C. H., Fithian, W. A., and Bregendahl, K. (2008) The correlation of chemical and physical corn kernel traits with production performance in broiler chickens and laying hens. Poultry Sci. 87, 665-676. (Pubitemid 351600991)
17. Nguyen, T. T. and Sporns, P. (1985) Decomposition of flavor enhancers, monosodium glutamate, inosine-5'-monophos-phate and guanosine-5'-monophosphate during canning. J. Food Sci. 50, 812-814
18. OECD-FAO (2009). Agricultural Outlook 2009-2018. Organization for Economic Cooperation and Development-Food and Agriculture Organization of the United Nation. Available from: http://www.agrioutlook.org/dataoecd/2/31/ 43040036.pdf.
19. Palka, K. (1999) Changes in intramuscular connective tissue and collagen solubility of bovine M.semitendinosus during retorting. Meat Sci. 53, 189-194. (Pubitemid 129556965)
20. Petracci, M., Betti, M., Bianchi, M., and Cavani, C. (2004) Color variation and characterization of broiler breast meat during processing in Italy. Poultry Sci. 83, 2086-2092. (Pubitemid 39587980)
21. Rikimaru, K. and Takahashi, H. (2010) Evaluation of the meat from Hinai-jidori chickens and broilers: Analysis of general biochemical components, free manio acids, inosine 5'-monophosphate, and fatty acids. J. Appl. Poult. Res. 19, 327-333.
22. Ryoichi, S., Degychi, T., and Nagata, Y. (1993) Effectiveness of the filter paper press methods for determining the water holding capacity of meat. Fleischwirtsch 73, 1399.
23. Sung, S. K., Kwon, Y. J., and Kim, D. G. (1998) Postmortem changes in the physico-chemical characteristics of Korean native chicken. Korean J. Poult. Sci. 25, 55-64.
24. Sung, S. K., Yang, T. M., Kwon, Y. J., Choi, J. D., and Kim, D. G. (2010) The quality characteristics of Korean native chicken by the age. Korean J. Anim. Sci. Technol. 42, 693-702.
25. Wattanachant, S., Benjakul, S., and Ledward, D. A. (2004) Composition, color, and texture of Thai indigenous and broiler chicken muscles. Poultry Sci. 83, 123-128. (Pubitemid 39196994)
26. Young, H. T. and Choi, H. J. (2003) Studies on nutrient components between the Chungjung chicken meats and general chicken meats. Korean J. Food Nutr. 16, 187-191.