• Asian-Australasian Journal of Animal Sciences
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• v.16 no.6
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• pp.884-888
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• 2003

Proteolytic enzymes are used for meat tenderization, an important process with regard to consumer preference. The proteolytic enzyme, IVRIN was isolated from the plant Cucumis pubescens W and its effect on physico-chemical properties and lipid profile of thigh and breast muscle of culled, desi and broiler birds was studied. Fifty-gram meat was treated with IVRIN containing 32.5 mg enzyme protein at $60^{\circ}C$ for 20 min. The pH of IVRIN treated meat was decreased significantly (p<0.01) and the effect was more pronounced in breast than thigh muscle. The water holding capacity (WHC) was increased significantly (p<0.01) in broiler as compared to desi and culled bird, and in breast compared to thigh muscle. IVRIN failed to produce any impact on muscle fiber diameter (MFD). The MFD of desi was significantly higher (p<0.01) than broiler and culled birds. The total lipid concentration in thigh and breast muscle of desi was lower (p<0.01) than broiler and culled birds, latter being similar in this respect. The cholesterol content was lower (p<0.01) in breast than thigh muscle, in broiler than desi and culled and in IVRIN treated than untreated meat samples. The phospholipid concentration was unaffected by IVRIN. Broiler and culled birds exhibited more phospholipid content than desi birds.

• 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.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.248-257
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• 2015

Effects of double packaging (combinational use of aerobic and vacuum conditions) and antioxidants on physicochemical properties in irradiated restructured chicken rolls were determined. Chicken breast treated with antioxidants (none, sesamol+a-tocopherol) was used to process restructured chicken breast rolls. The sliced rolls were vacuum, aerobic, or double packaged (vacuum for 7 d then aerobic for 3 d) and electron beam irradiated at 2.5 kGy. Color, 2-thiobarbituric acid reactive substances (TBARS), oxidation reduction potentials (ORP), and volatile profiles of the samples were determined at 0 and 10 d. Irradiation made restructured chicken rolls redder (p<0.05), and the increased redness was more distinct in irradiated vacuum-packaged than irradiated aerobic or double packaged meats. TBARS values of antioxidant-treated double packaged rolls were lower than even nonirradiated vacuum-packaged meat, and those were distinct at 10 d (p<0.05). ORP and lipid oxidation values were lower in irradiated vacuum and double packaged samples than those in irradiated aerobic packaged ones at 0 d (p<0.05). Irradiation of restructured chicken rolls increased the amount of total volatiles. Considerable amounts of off-odor volatiles were reduced or not detected by double packaging and antioxidant treatment at 10 d. Therefore, the combined use of antioxidants and double packaging would be useful to reduce redness and control the oxidative quality changes of irradiated restructured chicken rolls

• Korean Journal of Poultry Science
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• v.42 no.4
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• pp.315-325
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• 2015

Recently, livestock breeding is more focused on the meat quality rather than meat quantity, mainly due to the improvement of consumers' income. Among the meat quality traits, meat color is one of very important traits because meat color is the first selection criterion from the consumers in the market. Most of the economically important traits have continuous variations and these are called quantitative traits. the genomic locations affecting these traits are called quantitative trait locus (QTL), which is mostly controlled by many genes having small effects. In this study, the recent QTL and candidate gene studies were reviewed in order to meet the consumers' demand for the future market. In the chicken QTL database, three traits are related with meat colors, namely breast color (Bco), meat color (Mco), drip loss (DL) and pH. The identified number of QTLs is 33 from 13 chromosomal regions. In these QTL regions, 14 candidate genes were identified; Eight for meat color (APP, BCMO1, COL1A2, FTO, KPNA2, PSMD12, G0S2, FTSJ3), two for drip loss (AGRP, FTO) and four for pH (GALNT1, PCDH19, DIAPH1, SPP2). These QTLs and candidate genes need to be confirmed and fine mapping is ultimately needed for identification of causative variations. The recently developed chicken resource population using Korean native chicken can be used for the improvement of meat quality traits, which increase the value that needed in the chicken industry.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.73-79
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• 2004

Functional properties of farm-grown pheasant meat with different sex, age and cutting portion were investigated, and the textural and sensory characteristics of processed products were also evaluated. Chemical composition of pheasant meat was characterized to be high in protein and low in fat, and breast muscle showed more protein and less moisture than thigh muscle. Moisture/protein ratio of the pheasant meat was relatively low in a range of 2.82∼3.40, indicating the pheasant meat would be a good source of processed meat, and it had high water holding capacity and myofibrillar protein extractability with some variations depending on age and portion cut(p<0.05). Thigh muscle showed higher value of L＊ and b＊ and lower value of a＊ than breast muscle. However, no difference was observed in color of meat with different age and sex. The meat from the 6 months and the breast cut had lower shear force than those of respective 17 months and the thigh regardless of sex. The pressed ham and sausage manufactured with the pheasant meat had better score than the commercial products manufactured with pork or chicken in sensory and textural parameters.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.1
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• pp.94-99
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• 2017

Objective: The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods: The breast muscles from one hundred broiler chickens were analyzed for drip loss and other quality parameters, and the levels of heat shock protein (HSP) 90, 70, and 60 were determined by immunoblots. Results: Based on the data, chicken breast muscles were segregated into low (drip loss${\leq}5%$), intermediate (5%${\geq}9.5$) drip loss groups. The expression of HSP90 and HSP60 were significantly lower in the high drip loss group compared to that in the low and intermediate drip loss group (p<0.05), while HSP70 was equivalent in abundance in all groups (p>0.05). Conclusion: Results of this study suggests that higher levels of HSP90 and HSP60 may be advantageous for maintenance of cell function and reduction of water loss, and they could act as potential indicator for better water holding capacity of meat.

• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.239-253
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• 2021

This study investigates the metabolomic changes in breast and thigh meat from Cobb and Ross 308 chickens regarding the rearing environment. One-day-old Cobb and Ross broilers were raised for 35 days in conventional and animal welfare farms with, amongst others, different floor sizes, stock densities, and ammonia concentrations. One-dimensional ¹H nuclear magnetic resonance, orthogonal partial least squares-discriminant analysis (OPLS-DA), and pathway analyses were performed to analyze the metabolomic properties of broiler meat. For breast meat, only those from the Ross strain could be separated according to the environment in the OPLS-DA plot. Ross breast meat from animal welfare farms showed significantly higher acetate, anserine, creatine, and inosine monophosphate content than those from conventional farms (P<0.05). In contrast, for thigh meat, the Cobb strain was differentiated using OPLS-DA. The contents of five metabolites, such as glucose and lactate, were higher in thigh meat from animal welfare farms; however, nine metabolites, including seven free amino acids, were lower compared to those from conventional farms (P<0.05). Pathway analysis was performed to interpret the biological changes in chicken meat based on environmental factors. The results indicated that the animal welfare environment led to significant changes in four metabolic pathways in Ross breast meat and in 20 metabolic pathways in Cobb thigh meat (P<0.05). In conclusion, the animal welfare environment could influence the metabolomic properties of Ross breast meat and Cobb thigh meat, which may affect the sensory quality of meat.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1278-1284
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• 2007

Changes in the concentrations of biogenic amines (BAs) in fresh beef, pork, and chicken breast and leg were investigated during storage, and the relationship between the content of volatile basic nitrogen (VBN) and BAs was evaluated. As the storage period increased, the levels of putrescine (PUT), cadaverine (CAD) and tyramine (TYM) increased in all the meat samples, except for TYM in beef (p<0.001). The level of BAs in beef, pork and chicken changed but the extent of these changes was different among the kinds of BAs and meats. Measurement of the VBN content was confirmed as a good index for interpreting the specific BAs content in general, such as PUT, CAD, and TYM, as well as evaluating a meat's freshness during storage. However, the kinds of BAs which can be predicted from the VBN content varied in different meats (p<0.05).

• Korean Journal of Agricultural Science
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• v.39 no.2
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• pp.195-202
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• 2012

This study was examined the optimization of processing conditions for taste-assurance factors of boiled Korean native chicken (KNC) through response surface methodology. The effects of two independent variables, including heating time ($X_1$) and water volume ($X_2$), were investigated using central composite design. Hypoxanthine content, lipid oxidation, texture, and sensory results were chosen as dependent variable. Results showed high reliability on hypoxanthine and texture property in leg meat (not breast meat) of boiled KNC. Statistical modeling revealed that 3.5 folds of added water (v/w) based on chicken weight and 73.5 min of cooking time was the optimum for producing characteristic taste and textural properties from the leg meat of KNC.