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http://dx.doi.org/10.3746/jkfn.2015.44.11.1693

Quality of Commercial Broiler Breast Meat Retailed in Korea  

Yang, Inyong (Department of Food Science and Nutrition, Dankook University)
Im, Pureum (Department of Food Science and Nutrition, Dankook University)
Kang, Jinsu (Department of Food Science and Nutrition, Dankook University)
Kwak, Hansub (Department of Food Science and Nutrition, Dankook University)
Jeong, Yoonhwa (Department of Food Science and Nutrition, Dankook University)
Kim, Misook (Department of Food Science and Nutrition, Dankook University)
Lee, Youngseung (Department of Food Science and Nutrition, Dankook University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.11, 2015 , pp. 1693-1699 More about this Journal
Abstract
Overall quality of six kinds of commercial broiler breast fillets (A~F) retailed in Korea were examined, including proximate composition analysis, shape profile analysis, pH, color, tenderness, cooking loss, descriptive analysis, and consumer testing. A total of 120 breast meat fillets were purchased at a local market. Overall quality of broiler breast meat commercially available in Korea was found to vary significantly, indicating a broad range of product quality in the marketplace. Moisture content of meat ranged from 74.4 to 76.4%, whereas protein, fat, and ash contents were 21.8~25.2, 0.2~0.8, and 1.07~1.16%, respectively. The pH ranged from 6.2 to 6.4, whereas color values ($L^*$, $a^*$, and $b^*$) were 52.2~57.2, -3.5~0.5, and 8.3~13.6, respectively, among all products tested. Approximately 9% variation in cooking loss was detected depending on the products evaluated, whereas shapes (height, width, and length) of meat were also significantly different (15% variation on average). Product F was proven to be the least tender and least liked by consumers, implying that tenderness is a key attribute determining consumer acceptability of broiler breast meat.
Keywords
commercial broiler breast meat; quality; tenderness; sensory evaluation;
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