Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

  • Jayasena, Dinesh D. (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, Hyun Joo (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Bae, Young Sik (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Yong, Hae In (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Jun Heon (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, Jong Geun (National Institute of Animal Science, RDA) ;
  • Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University)
  • Received : 2012.12.09
  • Accepted : 2013.03.30
  • Published : 2013.07.01
Download PDF
⟨ Previous Next ⟩

Abstract

With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL), KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS), broiler for baeksuk (BL), and broiler for samgyetang (BS) were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS. The $L^*$ values of breast and thigh meat, but not the $a^*$ values, were significantly different between KNS and BS, whereas significant differences in both values were observed between KNL and BL. Compared to the other three types of chickens, KNS contained the highest total and insoluble collagen content, and KNL and BL showed higher inosine-5'-monophosphate content in their meat. Overall, KNL and KNS contributed darker, less tender meat with higher protein and less fat content together with more n-3 fatty acids, as opposed to their counterparts used for the same cuisines. Based on the results of the sensory analysis, even though there are some differences in physiochemical traits, different chicken sources do not differ in overall sensory quality. This information can help consumers to understand better the meat available for their preferred traditional cuisines.

Keywords

References

  1. Ahn, D. H., and S. Y. Park. 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. https://doi.org/10.3746/jkfn.2002.31.4.547
  2. AOAC. 1995. Official methods of analysis. 16th edn. Association of Official Analytical Chemists, Washington, DC, USA.
  3. Barbut, S. 2002. Poultry Products Processing: An Industry Guide. CRC Press LLC. Boca Raton, Florida. pp. 429-466.
  4. Berri, C., E. LeBihan-Duval, M. Debut, V. Sante-Lhoutellier, E. Baeza, V. Gigaud, Y. Jego, and M. J. Duclos. 2007. Consequence of muscle hypertrophy on characteristics of pectoralis major muscle and breast meat quality of broiler chickens. J. Anim. Sci. 85:2005-2011. https://doi.org/10.2527/jas.2006-398
  5. Choe, J. H., J. C. Lee, and C. Jo. 2009. Relationship between the economical defects of broiler meat carcass and quality grade A by a meat grader. Korean J. Food Sci. An. 29:494-499. https://doi.org/10.5851/kosfa.2009.29.4.494
  6. Choe, J. H., K. Nam, S. Jung, B. Kim, H. Yun, and C. Jo. 2010. Difference of quality characteristics between commercial Korean native chicken and broiler. Korean J. Food Sci. An. 30:13-19. https://doi.org/10.5851/kosfa.2010.30.1.13
  7. Dadgar, S., E. S. Lee, T. L. V. Leer, T. G. Crowe, H. L. Classen, and P. J. Shand. 2011. Effect of acute cold exposure, age, sex, and lairage on broiler breast meat quality. Poult. Sci. 90:444-457. https://doi.org/10.3382/ps.2010-00840
  8. Dawson, P. L., B. W. Sheldon, and J. J. Miles. 1991. Effect of aseptic processing on the texture of chicken meat. Poult. Sci. 70:2359-2367. https://doi.org/10.3382/ps.0702359
  9. Fletcher, D. L. 1999. Broiler breast meat color variation, pH, and texture. Poult. Sci. 78:1323-1327. https://doi.org/10.1093/ps/78.9.1323
  10. Fletcher, D. L. 2002. Poultry meat quality. World's Poult. Sci. J. 58:131-145. https://doi.org/10.1079/WPS20020013
  11. Folch, J., M. Lees, and G. H. Sloane Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-509.
  12. Huff-Lonergan, E., and S. M. Lonergan. 2005. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71:194-204. https://doi.org/10.1016/j.meatsci.2005.04.022
  13. Jaturasitha, S., T. Srikanchai, M. Kreuzer, and M. Wicke. 2008. Difference in carcass and meat characteristics between chicken indigenous to northern Thailand (blackboned and Thai native) and imported extensive breeds (Bresse and Rhode Island Red). Poult. Sci. 87:160-169. https://doi.org/10.3382/ps.2006-00398
  14. Jeon, H. J., J. H. Choe, Y. Jung, Z. A. Kruk, D. G. Lim, and C. Jo. 2010. Comparison of the chemical composition, textural characteristics, and sensory properties of North and South Korean native chickens and commercial broilers. Korean J. Food Sci. An. 30:171-178. https://doi.org/10.5851/kosfa.2010.30.2.171
  15. Ji, C. L., D. X. Zhang, and X. Q. Zhang. 2007. Effect of slaughter age on breast muscle quality in dwarf yellow chicken. China Poult. 29:12-14.
  16. Jung, S., J. H. Choe, B. Kim, H. Yun, Z. A. Kruk, and C. Jo. 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. https://doi.org/10.1016/j.meatsci.2010.06.007
  17. Jung, Y., H. J. Jeon, S. Jung, J. H. Choe, J. H. Lee, K. N. Heo, B. S. Kang, and C. Jo. 2011. Comparison of quality traits of thigh meat from Korean native chickens and broilers. Korean J. Food Sci. An. 31:684-692. https://doi.org/10.5851/kosfa.2011.31.5.684
  18. Lee, K., Y. Jung, S. Jung, J. H. Lee, K. N. Heo, and C. Jo. 2011. Physiochemical characteristics of the meat from Korean native chicken and broilers reared and slaughtered at the same conditions. Korean J. Poult. Sci. 38:225-230. https://doi.org/10.5536/KJPS.2011.38.3.225
  19. Liu, A., T. Nishimura, and K. Takahashi. 1996. Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles. Meat Sci. 43:43-49. https://doi.org/10.1016/0309-1740(95)00065-8
  20. Liu, X. D., D. D. Jayasena, Y. Jung, S. Jung, B. S. Kang, K. N. Heo, J. H. Lee, and C. Jo. 2012. Differential proteome analysis of breast and thigh muscles between Korean native chickens and commercial broilers. Asian-Aust. J. Anim. Sci. 25:895-902. https://doi.org/10.5713/ajas.2011.11374
  21. Manabe, K. M., T. Matoba, and K. Hasegawa. 1991. Sensory changes in umami taste of inosine-5'-monophosphate solution after heating. J. Food Sci. 56:1429-1432. https://doi.org/10.1111/j.1365-2621.1991.tb04790.x
  22. Nam, K. C., C. Jo, and M. Lee. 2010. Meat products and consumption culture in the East. Meat Sci. 86:95-102. https://doi.org/10.1016/j.meatsci.2010.04.026
  23. Palka, K. 1999. Changes in intramuscular connective tissue and collagen solubility of bovine M.semitendinosus during retorting. Meat Sci. 53:189-194. https://doi.org/10.1016/S0309-1740(99)00047-9
  24. Petracci, M., M. Betti, M. Bianchi, and C. Cavani. 2004. Color variation and characterization of broiler breast meat during processing in Italy. Poult. Sci. 83:2086-2092. https://doi.org/10.1093/ps/83.12.2086
  25. Qiao, M., D. L. Fletcher, J. K. Northcutt, and D. P. Smith. 2002. The relationship between raw broiler breast meat color and composition. Poult. Sci. 81:422-427. https://doi.org/10.1093/ps/81.3.422
  26. Rikimaru, K., and H. Takahashi. 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. https://doi.org/10.3382/japr.2010-00157
  27. Ryoichi, S., T. Degychi, and Y. Nagata. 1993. Effectiveness of the filter paper press methods for determining the water holding capacity of meat. Fleischwirtsch 73:1399-1400.
  28. SAS. 2002. SAS/STAT software for PC. Release 9.1, SAS Inst. Inc., Cary, NC, USA.
  29. Smith, D. P., D. L. Fletcher, R. J. Buhr, and R. S. Beyer. 1993. Pekin duckling and broiler chicken pectoralis muscle structure and composition. Poult. Sci. 72:202-208. https://doi.org/10.3382/ps.0720202
  30. Sung, S. K., T. M. Yang, Y. J. Kwon, J. D. Choi, and D. G. Kim. 2000. The quality characteristics of Korean native chicken by the age. J. Anim. Sci. Technol. 42:693-702.
  31. Swatland, H. J. 2008. How pH causes paleness or darkness in chicken breast meat. Meat Sci. 80:396-400. https://doi.org/10.1016/j.meatsci.2008.01.002
  32. Takahashi, H., K. Rikimaru, S. Kiyohara, and S. Yamaguchi. 2012. Effect of arachidonic acid-enriched oil diet supplementation on the taste of broiler meat. Asian-Aust. J. Anim. Sci. 25:845-851. https://doi.org/10.5713/ajas.2011.11517
  33. Tang, H., Y. Z. Gong, C. X. Wu, J. Jiang, Y. Wang, and K. Li. 2009. Variation of meat quality traits among five genotypes of chicken. Poult. Sci. 88:2212-2218. https://doi.org/10.3382/ps.2008-00036
  34. Wattanachant, S., S. Benjakul, and D. A. Ledward. 2004. Composition, color, and texture of Thai indigenous and broiler chicken muscles. Poult. Sci. 83:123-128. https://doi.org/10.1093/ps/83.1.123
  35. Young, H. T., and H. J. Choi. 2003. Studies on nutrient components between the Chungjung chicken meats and general chicken meats. Korean J. Food Nutr. 16:187-191.
  36. Zhao, W., X. Chen, C. Yan, H. Liu, Z. Zhang, P. Wang, J. Su, and Y. Li. 2012. Effect of sea buckthorn leaves on inosine monophosphate and adenylocuccinatelyase gene expression in broilers during heat stress. Asian-Aust. J. Anim. Sci. 25:92-97. https://doi.org/10.5713/ajas.2011.11175

Cited by

  1. Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens vol.93, pp.12, 2014, https://doi.org/10.3382/ps.2014-04241
  2. Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking vol.93, pp.7, 2014, https://doi.org/10.3382/ps.2013-03721
  3. Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer vol.28, pp.11, 2015, https://doi.org/10.5713/ajas.15.0128
  4. Proximate Composition, and L-Carnitine and Betaine Contents in Meat from Korean Indigenous Chicken vol.28, pp.12, 2015, https://doi.org/10.5713/ajas.15.0250
  5. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat vol.28, pp.7, 2015, https://doi.org/10.5713/ajas.14.0275
  6. Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens vol.29, pp.6, 2016, https://doi.org/10.5713/ajas.15.0840
  7. Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea vol.42, pp.1, 2015, https://doi.org/10.5536/KJPS.2014.42.1.41
  8. Comparison of pH, Water Holding Capacity and Color among Meats from Korean Native Chickens vol.42, pp.2, 2015, https://doi.org/10.5536/KJPS.2015.42.2.101
  9. Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail vol.52, pp.2, 2015, https://doi.org/10.2141/jpsa.0140093
  10. Mining the key regulatory genes of chicken inosine 5′-monophosphate metabolism based on time series microarray data vol.6, pp.1, 2015, https://doi.org/10.1186/s40104-015-0022-3
  11. Chemical Compositions of the Four Lines of Korean Native Chickens vol.43, pp.2, 2016, https://doi.org/10.5536/KJPS.2016.43.2.119
  12. Comparison of Quality Traits of Breast Meat from Commercial Broilers and Spent Hens in Sri Lanka vol.43, pp.2, 2016, https://doi.org/10.5536/KJPS.2016.43.2.55
  13. Evaluation of Growth Performance, Meat Quality and Sensory Attributes of the Broiler Fed a Diet supplemented with Curry Leaves (Murraya koenigii) vol.43, pp.3, 2016, https://doi.org/10.5536/KJPS.2016.43.3.169
  14. Meat quality, fatty acid composition and sensory evaluation of Cherry Valley, Spent Layer and Crossbred ducks vol.88, pp.1, 2017, https://doi.org/10.1111/asj.12588
  15. Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel vol.54, pp.1, 2017, https://doi.org/10.2141/jpsa.0160066
  16. Thai native chicken meat: an option to meet the demands for specific meat quality by certain groups of consumers; a review vol.57, pp.8, 2017, https://doi.org/10.1071/AN15646
  17. The breeding history and commercial development of the Korean native chicken vol.73, pp.01, 2017, https://doi.org/10.1017/S004393391600088X
  18. Estimation of linkage disequilibrium and analysis of genetic diversity in Korean chicken lines vol.13, pp.2, 2018, https://doi.org/10.1371/journal.pone.0192063
  19. Modeling of Dielectric and Thermal Properties of Protein-Enriched Instant Noodles as a Function of Food Chemical Composition vol.14, pp.5-6, 2018, https://doi.org/10.1515/ijfe-2017-0205
  20. Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket vol.31, pp.2, 2018, https://doi.org/10.5713/ajas.17.0217
  21. Comparison of reducing sugar content, sensory traits, and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle, Holsteins, and Angus steers vol.32, pp.1, 2019, https://doi.org/10.5713/ajas.18.0065
  22. Effects of Dietary Tomato Processing Byproducts on Pork Nutrient Composition and Loin Quality of Pigs vol.9, pp.12, 2014, https://doi.org/10.3923/ajava.2014.775.781
  23. The Growth Performance, Carcass Characteristics, and Meat Quality of Egg-Type Male Growing Chicken and White-Mini Broiler in Comparison with Commercial Broiler (Ross 308) vol.34, pp.5, 2013, https://doi.org/10.5851/kosfa.2014.34.5.622
  24. Comparative evaluation of carcass traits and meat quality in native Aseel chickens and commercial broilers vol.57, pp.3, 2013, https://doi.org/10.1080/00071668.2016.1162282
  25. Effect of Feeding Commercial Broiler Diets on Growth Performance of Tswana and Orpington Chickens Reared upto 18 Weeks of Age Under Intensive System vol.15, pp.10, 2013, https://doi.org/10.3923/ijps.2016.407.413
  26. 브로일러와 주령이 다른 산란 성계육의 육질 및 가공적성 vol.44, pp.1, 2013, https://doi.org/10.5536/kjps.2017.44.1.41
  27. 한국 재래계의 HNF4α 유전자 내 SNP와 성장과의 연관성 분석 vol.45, pp.4, 2018, https://doi.org/10.5536/kjps.2018.45.4.253
  28. Comparative Study on Carcass Traits, Meat Quality and Taste in Broiler, Broiler Breeder and Aseel Chickens vol.21, pp.1, 2013, https://doi.org/10.1590/1806-9061-2018-0770
  29. Future Business Direction of Korean Native Chicken: Farmer and Processor Perspectives vol.46, pp.1, 2019, https://doi.org/10.5536/kjps.2019.46.1.47
  30. Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage vol.56, pp.11, 2013, https://doi.org/10.1007/s13197-019-03941-0
  31. Carcass and meat quality of crossbreds of Thai indigenous chickens and Rhode Island Red layer chickens as compared with the purebreds and with broilers vol.60, pp.3, 2013, https://doi.org/10.1071/an18759
  32. Studies on growth, carcass and meat quality traits in Aseel crosses suitable for small scale intensive broiler farming vol.48, pp.1, 2020, https://doi.org/10.1080/09712119.2020.1837137
  33. Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens vol.33, pp.1, 2020, https://doi.org/10.5713/ajas.19.0203
  34. Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC‐MS, GC × GC‐TOF MS and GC‐IMS vol.55, pp.2, 2013, https://doi.org/10.1111/ijfs.14294
  35. Effects of Adding Phytase from Aspergillus niger to a Low Phosphorus Diet on Growth Performance, Tibia Characteristics, Phosphorus Excretion, and Meat Quality of Broilers 35 days after hatching vol.57, pp.1, 2013, https://doi.org/10.2141/jpsa.0180143
  36. Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System vol.9, pp.3, 2013, https://doi.org/10.3390/foods9030251
  37. Effect of Alternative Protein Feeds on the Content of Selected Endogenous Bioactive and Flavour-Related Compounds in Chicken Breast Meat vol.9, pp.4, 2013, https://doi.org/10.3390/foods9040392
  38. Determination of the Effect of Feeding Different Sodium Chloride Regimes on Growth Performance, Viscera Organ Weights and Meat Quality Parameters of Broilers from Hatch to 35 Days of Age vol.47, pp.2, 2013, https://doi.org/10.5536/kjps.2020.47.2.75
  39. Meat Quality Parameters and Sensory Properties of One High-Performing and Two Local Chicken Breeds Fed with Vicia faba vol.9, pp.8, 2020, https://doi.org/10.3390/foods9081052
  40. Effect of genotypes on macronutrients and antioxidant capacity of chicken breast meat vol.33, pp.11, 2020, https://doi.org/10.5713/ajas.19.0736
  41. Evaluation of Muscle Chemical and Amino Acids Composition in Broiler Chicks Fed Sorghum or Sorghum-Pea Diets vol.23, pp.4, 2013, https://doi.org/10.1590/1806-9061-2021-1447
  42. Effect of finishing diet on carcass characteristics and meat quality of Mos cockerel vol.19, pp.1, 2013, https://doi.org/10.5424/sjar/2021191-16870
  43. Nuclear Magnetic Resonance (NMR)-Based Quantification on Flavor-Active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds vol.41, pp.2, 2013, https://doi.org/10.5851/kosfa.2020.e102
  44. Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction vol.41, pp.2, 2021, https://doi.org/10.5851/kosfa.2020.e94
  45. Revealing Pathways Associated with Feed Efficiency and Meat Quality Traits in Slow-Growing Chickens vol.11, pp.10, 2013, https://doi.org/10.3390/ani11102977
  46. The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat vol.34, pp.10, 2021, https://doi.org/10.5713/ab.20.0736