• Korean Journal of Poultry Science
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• v.38 no.3
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• pp.225-230
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• 2011

Broilers were raised as the same environmental conditions with Korean native chickens (KNC) and slaughtered at the same age (13 week) to observe the physiochemical differences in breast and leg meat. The crude fat content of broilers was significantly higher than that of KNC in both breast and leg meat. pH of both breast and leg meat of broiler was lower than that of KNC. Redness of breast meat surface was higher in broiler than KNC. Except for the chewiness of raw leg meat, which was higher in KNC than broiler, the results of texture showed no difference between broilers and KNC. However, the collagen content of leg meat of KNC (6.78 mg/g) was significantly higher than that of broilers (3.12 mg/g). Results showed that broilers reared and slaughtered as the same conditions with KNC had significantly higher fat content while lower collagen content. Therefore, these physicochemical differences clearly indicate that the meat characteristics of broilers cannot be similar to KNC even if the environmental conditions and slaughter age are identical.

• Korean Journal of Poultry Science
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• v.43 no.2
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• pp.119-128
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• 2016

This study was conducted to compare nutritional composition and taste-related compounds of breast and thigh meats from four lines of Korean native chickens (KNC) Yeonsan Ogye, Hyunin Black, Hwangbong, and Hoengseong Yakdak. White Leghorn (WL) was used as a control. Fifteen male chickens (three chickens in each line) were grown under same condition and slaughtered at 53 weeks old. The contents of Fe and K in KNC, especially Hwangbong breast meat and thigh meat of Hyunin Black and Hoengseong Yakdak, were higher than WL. The contents of Na were lower in KNC compared with WL regardless of parts (p<0.05). Vitamin A contents were higher in thigh meat of WL and Hyunin Black, and vitamin $B_1$ contents were lower in Hoengseong Yakdak than other lines. Vitamin $B_3$ were higher in breast meat of four lines of KNC and thigh meat of Hoengseong Yakdak than WL. Total amino acid contents were higher in breast meat of KNC than WL. The level of good-tasting amino acids were significantly higher in breast meat of Hoengseong Yakdak and WL, and thigh meat of Hyunin Black and WL than other lines of chickens (p<0.05). The ratio of good-tasting amino acids to bitter tasting amino acids was higher in breast meat of Hoengseong Yakdak and thigh meat of Hyunin Black than WL. IMP contents were higher in Hyunin Black and WL than other lines of chickens. Based on these results, it can be concluded that four lines of KNC may have superior nutritional quality and taste when compared with WL.

• Monthly Korean Chicken
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• s.136
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• pp.58-61
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• 2006

UR, WTO에 의해 지난 1997년 국내 닭고기 시장이 전면 개방된 이후 매년 닭고기 수입은 급속도로 증가해왔으며, 2003년말 고병원성 조류인플루엔자가 발병되기 전까지만 해도 수입 닭고기는 국내 닭고기 시장의 약 30%를 점유하는 등 국내 닭고기 시장을 크게 위협했다. 특히 미국의 경우 자국 내에서는 인기부위인 가슴육 위주로 소비하고 비 인기부위인 다리육은 우리나라에 덤핑가격으로 수출해 국내 닭고기 시장을 더욱 혼란스럽게 했다. 반면 국내 소비자는 미국, EU 등 선진국과는 달리 닭다리를 선호하여 다리육은 부족하고 가슴육은 남아도는 구조를 가지고 있어 우리 역시 남아도는 닭 가슴육을 이들 국가에 수출해야 할 필요성이 절실하게 요구돼 왔다. 게다가 현재 협상 중인 한 · 미 FTA가 체결되어 이로 인해 미국산 닭고기 수입에 대한 관세가 철폐될 경우 국내 닭고기 시장에 미치는 영향이 적지 않은 것으로 분석됨에 따라 국내닭고기 시장에 미치는 영향을 최소화 하고, 나아가 국내 육계산업의 경쟁력 확보를 위해서는 대미 닭고기 수출의 필요성은 더욱 중요해지고 있다. 이에 필자는 지난 9월 9일부터 16일까지 8일간 미국 워싱턴 D.C 미국 농무성 식품안전검사처(FSIS) 국제업무국(OIA) 등을 방문해 한국의 가축방역 및 축산물 위생검사제도에 대해 설명하고, 대미 삼계탕 수출을 위해 담당자와 기술적 내용을 협의했다. 본고에서는 그날 협의한 내용들을 간략하게 요약하여 게재코자 한다.

• Food Science and Preservation
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• v.19 no.3
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• pp.385-392
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• 2012

The characteristics of the components related to the meat taste of the commercial broiler (CB) and the Korean native chicken (KNC) were compared. The breast meat from CB showed higher amounts of $C_{16:1}$ and $C_{18:2}$ but lower amounts of $C_{16:0}$ and $C_{22:6}$. The thigh meat from CB showed a higher amount of $C_{18:1}$ but lower amounts of $C_{16:0}$, $C_{18:0}$, $C_{20:4}$, and $C_{22:6}$. The flavor- and taste-contributing amino acids, including aspartic acid, threonine, serine, glycine, alanine, tyrosine, lysine, histidine, and arginine, were significantly higher in the KNC breast meat, but the level of amino acids in the thigh meat were not different between the two breeds. The measurement of the volatile compounds revealed that CB contains much higher volatile compounds compared to KNC in their fresh breast and thigh meat. Both in the breast and thigh meat, however, the amount of flavor compounds increased significantly after cooking; as such, KNC turned out to have more flavor compounds than CB.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1333-1337
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• 2016

This study aimed to investigate the effects of red pepper seed powder on the physicochemical properties (pH, CIE color value, water holding capacity, dry yield, proximate composition, and shear force) of restructured chicken thigh jerky. The restructured chicken thigh jerky samples were prepared with the following amounts of red pepper seed powder [0% (control), 1%, 2%, and 3%]. Moisture contents of samples containing red pepper seed powder were significantly higher than those of control (P<0.05). The lightness, redness, and yellowness of samples an increased with an increase in red pepper seed powder. Water holding capacity and dry yield of samples increased with increasing concentration of red pepper seed powder. However, shear force of samples showed a downward trend with increasing red pepper seed powder level. The sensory evaluation of samples containing 3% red pepper seed powder were highest. The results indicate that red pepper seed powder could be enhance the physicochemical properties of restructured chicken thigh jerky.

• Korean Journal of Poultry Science
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• v.45 no.2
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• pp.125-135
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• 2018

This study was conducted to evaluate the productivity and meat quality of three newly-developed crossbreds of Korean native chicken (2A, 2C, and 2D) as compared with commercial Korean native chicken (CKNC) and commercial broiler. Totally, 400 birds of different crossbreds were randomly allotted to eight pens, each with 50 birds. The birds were reared ad libitum and slaughtered at the age of 12 weeks. Fifty male chickens were slaughtered at the same day in the same slaughterhouse were selected for the comparison of meat quality. The crossbred 2C had greater body weight than that of CKNC (P<0.05), and had similar uniformity with lower death rate. Although shank length of 2C was the longest among the Korean native chicken breeds, the ratio of shank length to body weight was the lowest among them (P<0.05). The crossbred 2C had similar inosine 5'-monophosphate (IMP) content as that of CKNC in breast meat, and the highest IMP content in thigh meat (P<0.05). In a sensory analysis, the crossbred 2C generally showed, similar savory taste and texture as that of CKNC, and the overall acceptability of thigh meat was the highest in CKNC and broiler. Based on the present results, the possibility of commercialization of a newly-developed crossbred of Korean native chicken was confirmed.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.287-290
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• 2004

매년 수입닭고기 국내 유통량의 증가에 따른 국내산과 수입산의 외형적인 색도 차이를 분석하고자 국내산 신선육과 국내산 냉동 닭고기, 수입산 냉동 닭고기의 뼈 및 근육 가죽의 색도 차이를 분석하였다. 국내산의 신선닭다리 뼈의 명도 L 값은 56.04로 밝은 반면 냉동상태인 수입닭 뼈는 40.34 및 국내산 냉동은 38.58로서 명도값이 떨어졌다(P<0.05). 적색도 a 값도 국내산 신선닭의 2.81로서 월등히 낮은 값을 보였다(p<0.05). 수입 닭고기 다리뼈의 단면 색은, 국내산 냉동 뼈의 명도값이 37.50으로 가장 높게 나타났으며, 신선 닭고기와과 미국산 냉동육 뼈 단면의 명도 값은 낮게 나타났다(P<0.05). 적색도 a 값은과 황색도 b 값에서도 차이를 보이지 않았다. 닭다리 근육의 명도값은 국내산과 수입육간에 차이를 보이지 않았으나, 적색도 a 값은 국내산 신선육이 6.99로서 수입 냉동육 9.72 및 국내산 냉동 11.31 보다 훨씬 낮게 나타났다(P<0.05). 황색도 b 값에서도 국내산 신선육이 12.76으로 낮았다. 수입 닭고기는 일반적으로 냉동상태로 수입 및 유통되기 때문에 장시간 냉동에 의해 약간 검붉은 빛깔을 띠며, 광택이 없지만, 국내산 닭고기는 신선냉장상태로 유통되기 때문에 육색이 밝고 광택이 있어 보인다. 특히, 수입 닭고기 중 미국산 다리부위는 정육이 아닌 주로 뼈가 포함된 닭다리 형태로 비닐말이에 종이박스로 포장되어 수입되는 실정으로 장기간 냉동으로 건조가 될 뿐만 아니라 냉동과정 중, 뼈속에 잔류하는 혈액성분이 남아있어 일반적으로 수입닭고기는 검붉게 보이는 특성이 있다. 이러한 뼈와 근육 및 가죽에 의한 색도의 차이에 따른 특성으로 국내산과 수입산의 외형상의 차이가 있는 것으로 나타났다.rhamnose의 생합성 과정을 예상할 수 있었다.되어 있는 양 정도의 콜레스테롤을 추가적으로 보상시킬 수 있다고 하는데, 이는 달걀 이외의 음식물에서도 섭취되는 콜레스테롤 양을 감안할 때 하루 총 1,000~1,500mg에 해당하는 양이다. 뿐만 아니라 이중 일부 사람들은 일반적인 식단 하에서 6개의 달걀을 추가하여 섭취하여도 혈중 콜레스테롤 수준이 높아지지 않는다고 한다. 여러 나라에서 아직도 일률적으로 권장되는, 음식물을 통한 일당 콜레스테롤 섭취량을 최고 300mg으로 제한해야 한다는 것은 건강인에 있어서는 앞에서 언급한 바와 같은 생리적인 피이드-백 기작으로 말미암아 혈중 콜레스테롤 수준을 저하시키지 못하거나 미미한 정도에 불과하다. 혈중 콜레스테롤 수준이 정상적인 범위인 180~240 mg/dl에 해당하는 대부분의 건강인에게도 콜레스테롤이 많이 함유된 달걀이나 기타 축산물을 이용한 식품의 지속적인 섭취를 적극 피하도록 권장하는 것은 국민보건상 별로 큰 위미가 없다고 생각한다. 왜냐하면 이로 말미암아 국민 건강상 문제점이 크게 향상되었다는 연구보고는 아직 발견되지 않고 있기 때문이다. 더욱이 동물성 콜레스테롤 다량 함유식품인 달걀, 우유, 유제품 및 육류 등의 섭취를 꺼리게 되면 이들 식품들이 영양생리학상 매우 중요한 양질의 영양소를 많이 함유하고 있기 때문에 여러 중요한 필수 영양소의 공급상태를 뚜렷히 감소시키게 된다. 병적으로 혈중 콜레스테롤의 수준이 높은 사람은 관상성 심장병의 발병 내지는 심장경색에 의한 사망에 대한 통계학적 위험성이 증가된다. 고콜레스테롤 혈증(청, 중년층의 경우 260mg /dl 이상) 환자중 많은 사람들은 대부분 음식물을 통한 다량의 콜레스테롤 섭취에 의해 혈중 콜레스테롤 수준이 높아진 것이 아니고

• Korean Journal of Poultry Science
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• v.42 no.2
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• pp.101-108
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• 2015

This study investigated the initial pH measured at 15 min post-mortem, ultimate pH, water holding capacity (WHC), and color of meats obtained from five lines of Korean native chicken (KNC) for the development of breed for high-quality meat. In addition, the effect of sex was examined. In total, 595 $F_1$ progeny (Black [B], Grey-Brown [G], Red-Brown [R], White [W] and Yellow-Brown [Y]) from 70 full-sib families were used. Chickens were slaughtered at 20 wk of age and the measurement traits of all breast and thigh meats from 595 chickens were analyzed. The initial pH at 15 min post-slaughter of the breast and thigh meats was affected by the line and sex of Korean native chicken (P<0.05). However, there was no line and sex effect on ultimate pH and WHC of the breast and thigh meat except that the ultimate pH of thigh meat had line effect. Except for the $L^*$ value of breast meat, the meat color was significantly affected by line and sex (P<0.05). The ultimate pH showed consistently negative correlation with the $L^*$ value and positive correlation with the $a^*$ value in breast and thigh meats. Based on the results, we concluded that the line W in male chickens and the line G and W in female chickens may be good candidates for the selection to develop breed for high-quality meat because these lines showed property of high initial pH or/and ultimate pH.

• Korean Journal of Poultry Science
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• v.45 no.1
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• pp.53-62
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• 2018

This study was performed to evaluate the effect of lemon and cranberry juice on meat quality of chicken thighs during cold storage. Experimental groups were chicken thigh meat dipped into distilled water (CON), 1% lemon juice (LJ), 1% cranberry juice (CJ), and a mixture of 0.5% lemon juice and 0.5% cranberry juice (LCJ). The meat quality traits were determined at day 0, 3, 6, and 9 during cold storage at $4^{\circ}C$. The pH value of all treatments was lower than that of the control (P<0.05). Total microorganisms of CJ and LCJ at day 9 was 6.94 and 6.76 log CFU/g, respectively, whereas that of the control was 7.51 log CFU/g. The $a^*$ value of CJ and LCJ was higher than that of CON and LJ during storage (P<0.05), whereas the $b^*$ value of LJ, CL, and LCJ was lower than that of CON at day 6 and 9 (P<0.05). Overall acceptability of all treatments was significantly higher than that of CON after day 3. Thiobarbituric acid reactive substances and volatile basic nitrogen values were lower than those of the CON after day 3 (P<0.05). Principle component analysis (PCA) of the aroma pattern of all treatments was closer together, whereas PCA of the CON was scattered with the increase in storage days. This result suggests that dipping the chicken thigh meat into the lemon and cranberry juice could be beneficial to enhance chicken thigh meat quality by retardation of total microbes, lipid oxidation, and protein decomposition.