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http://dx.doi.org/10.5536/KJPS.2011.38.4.285

Effects of Raising Periods on Physico-Chemical Meat Properties of Chicken  

Chae, Hyun-Seok (National Institute of Animal Science, RDA)
Choi, Hee-Chul (National Institute of Animal Science, RDA)
Na, Jae-Cheon (National Institute of Animal Science, RDA)
Jang, Ae-Ra (National Institute of Animal Science, RDA)
Kim, Min-Ji (National Institute of Animal Science, RDA)
Bang, Han-Tae (National Institute of Animal Science, RDA)
Kim, Dong-Wook (National Institute of Animal Science, RDA)
Seo, Ok-Suk (National Institute of Animal Science, RDA)
Park, Sung-Bok (National Institute of Animal Science, RDA)
Cho, Soo-Hyun (National Institute of Animal Science, RDA)
Kang, Hwan-Ku (National Institute of Animal Science, RDA)
Publication Information
Korean Journal of Poultry Science / v.38, no.4, 2011 , pp. 285-291 More about this Journal
Abstract
This study was conducted to investigate the effect of different raising days (30, 36, 42) on physico-chemical meat quality properties of chicken breasts and legs stard with 1 day old. In chemical compositions, moisture and protein contents (%) were decreased whereas fat contents (%) were increased as the raising days. In mineral contents, there was not significantly different in calcium contents. However, there was a decrease of potassium contents (p<0.05) as raising periods increased. Nucleotide-related compounds were 121.0 mg/100 g at 30 day, 130.4 at 36 day and 131.2 at 42 day, respectively. However, they were not significantly different during the raising periods (p<0.05). The similar tendency was observed in leg parts. $L^*$ values were decreased especially for chicken raised for 42 days. $b^*$ values were gradually increased as the raising periods increased. Cooking loss (%) was decreased whereas Warner-Bratzler shear forces (WBS) were increased as the raising periods increased.
Keywords
raising days; mineral; meat color; physical property;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
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