Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers
![]() ![]() |
Jung, Yeon-Kuk
(Department of Animal Science and Biotechnology, Chungnam National University)
Jeon, Hee-Jun (Graduate School of Agricultural Biotechnology, Seoul National University) Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) Choe, Jun-Ho (Department of Animal Science and Biotechnology, Chungnam National University) Lee, Jun-Heon (Department of Animal Science and Biotechnology, Chungnam National University) Heo, Kang-Nyeong (Department of Poultry, National Institute of Animal Science, RDA) Kang, Bo-Seok (Department of Poultry, National Institute of Animal Science, RDA) Jo, Cheo-Run (Department of Animal Science and Biotechnology, Chungnam National University) |
1 | Palka, K. (1999) Changes in intramuscular connective tissue and collagen solubility of bovine M.semitendinosus during retorting. Meat Sci. 53, 189-194. DOI ScienceOn |
2 | 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. DOI |
3 | 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. DOI |
4 | 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. |
5 | 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. 과학기술학회마을 |
6 | 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. DOI |
7 | 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. |
8 | 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. 과학기술학회마을 |
9 | 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. DOI ScienceOn |
10 | 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. DOI ScienceOn |
11 | 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. 과학기술학회마을 |
12 | 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. |
13 | 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. DOI |
14 | Moody, W. G. (1983) Beef flavour- a review. Food Technol. 37, 227-232. |
15 | 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. DOI ScienceOn |
16 | Nguyen, T. T. and Sporns, P. (1985) Decomposition of flavor enhancers, monosodium glutamate, inosine-5'-monophosphate and guanosine-5'-monophosphate during canning. J. Food Sci. 50, 812-814. DOI |
17 | 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.agri-outlook.org/dataoecd/2/31/43040036.pdf. |
18 | 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. DOI |
19 | 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. DOI ScienceOn |
20 | 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. 과학기술학회마을 |
21 | 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. DOI ScienceOn |
22 | Ding, H., Xu, R. J., and Chan, D. K. O. (1999) Identification of broiler chicken meat using a visible/near infrared spectroscopic technique. J. Sci. Food Agric. 79, 1382-1388. DOI ScienceOn |
23 | 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. |
24 | Jaturasitha, S., Srikanchai, T., Kreuzer, M., and Wicke, M. (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). Poultry Sci. 87, 160-169. DOI ScienceOn |
25 | AOAC (1995) Official Method of Analysis. 16th ed, Association of official Analytilal chemists, Washington, DC. |
26 | 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. 과학기술학회마을 DOI ScienceOn |
![]() |