• Monthly Korean Chicken
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• s.150
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• pp.112-119
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• 2007

• Food Science of Animal Resources
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• v.34 no.1
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• pp.73-79
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• 2014

This study was performed to evaluate the quality characteristics of three deboned categories of chicken thigh meat: one which was slaughtered and deboned in the same plant (fresh); one which was slaughtered, deboned, frozen, and thawed in the same plant (frozen-thawed); and the last which was slaughtered in a plant, deboned in a different plant, but then transferred to the original plant (fresh-outside). Surface color, drip loss, 2-thiobarbituric acid reactive substances (TBARS) value, sensory evaluation, and total aerobic bacterial counts of the chicken samples were determined. Moreover, the torrymeter was used to measure the differences in freshness of the chicken meat. The surface color and the TBARS values did not show significant differences among the three categories. However, the total aerobic bacterial counts of fresh-outside and frozen-thawed chicken meat were significantly higher than the fresh chicken meat on the first storage day, and the drip loss of frozen-thawed chicken meat was significantly higher than the fresh-outside and fresh chicken meat. In addition, the sensory evaluation of frozen-thawed chicken meat was significantly lower than the fresh-outside and fresh chicken meat. Torrymeter values were higher in fresh chicken meat than fresh-outside and frozen-thawed chicken meat during the storage period. These results indicate that the quality of frozen-thawed chicken meat is comparatively lower than the fresh chicken meat, and the torrymeter values can accurately differentiate the fresh-outside and frozen-thawed chicken meat from the fresh ones.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.3
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• pp.336-342
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• 2009

Avian embryos at high altitude are independent of maternal protection against hypoxia, which is contrary to mammals. It is well known that chronic hypoxic exposure at key points can significantly impact on avian development. Tibetan Chicken, a Chinese indigenous breed, living in Tibetan areas with an altitude of 2.2 to 4.1 thousand meters, has an adaptive mechanism to hypoxia. In the present study, fertilized eggs of Tibetan Chicken were incubated under 13% and 21% oxygen concentration. Two lowland chicken breeds, Shouguang Chicken, an indigenous chicken breed in Shandong Province of China, and Dwarf Recessive White Chicken, an imported breed in Beijing, were used as control groups. The embryo mass and some organs such as brain, heart, liver, stomach and eye weight in the three species were measured at Hamburger-Hamilton stage 39, 41, 43 and 45 under hypoxic and normal conditions. The results showed that in hypoxia Tibetan Chicken significantly differed from the two lowland chicken breeds in embryo mass at Hamburger-Hamilton stage 41, 43 and 45 (p<0.01). In particular, Dwarf Recessive White Chicken and Shouguang Chicken showed retarded growth in hypoxic incubation (p<0.01), whereas Tibetan Chicken showed no significant difference between hypoxic and normal conditions (p>0.05). In addition, heart and the other organs showed different susceptibility to hypoxia at the studied stages. In conclusion, chronic hypoxia induced a change in the embryo development of the three different species and Tibetan Chicken showed adaptation to hypoxia. Of note, the embryo developmental physiology of Tibetan Chicken in response to hypoxia will shed light on the process of physiological acclimation or evolutionary adaptation as well as the study of clinical disease.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.149-156
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• 1998

Chicken beef pork meats and isolated soy protein (ISP) were heated at 10$0^{\circ}C$ for 30min and then heat-resistant proteins were fractionated to examine cross-resistant protein from chicken meat but not with beef pork or ISP. Dot blotting using the polyclonal antibody showed that the sen-sitivity for detecting chicken meat was 1$\mu$m and antibody-antigen reaction was dose-dependant. Results of dot blotting analysis to compare the amount of chicken meat present in arket meat products(Kentucky Frank sausage;chicken meat 46.52% and pork 24.92% vs Bulgogi Ham;chicken meat 28.89% and turkey 31.44%)showed that the significant differences between two meat products in terms of chicken meat concentrations. Dose-dependant dot-blotting reaction was also observed in chicken meat samples with various dilution.

• Journal of Biosystems Engineering
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• v.36 no.4
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• pp.252-256
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• 2011

Consumption of chicken feet has been increasing recently, thus it was necessary to produce good quality of bone less chicken feet. In the process of bone removal during chicken feet production, feeding, conveying, cutting and bone removing process takes about 90% of overall labor. Therefore, the development of a chicken feet-bone remover was necessary to reduce the cost of labor. There has been few research on the chicken feet bone removers so far in Korea as well as worldwide. So the main objective of this study was to develop a chicken feet-bone remover which is suitable for domestic circumstances. The average length of chicken feet was 113.3 mm with maximum and minimum lengths of 135.8 mm and 92.2 mm, and the average diameter of chicken leg was 12.5 mm, average width of the toe was 56.2 mm and the average weight of chicken feet was 26.4 g with maximum and minimum weight of 39.3 g and 16.9 g, respectively. Also, the average moisture content was 64.7% (w.b). The average cutting force of little toes was 15.6 N for the size ranges of less than 3.5 mm, 22.5 N, 3.5~6.0 mm and 30.3 N for larger than 6.0 mm in diameter, respectively.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.116-125
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• 2001

This survey is carried out in order to understand the perception and eating pattern of chicken further processed product of the housewives in Korea. 894 questionnaires were used for analysis. Chicken is loved by all age groups of people, especially at home of young housewives and of high educational background. The reasons of purchasing chicken further processed products were \"Children(57.8%)\", \"Convenience(43.2%)\" and \"Taste(30.1%)\". The average purchasing frequency of chicken further processed products is \"Once a month\". The criteria for selection of chicken further processed product were \"Hygiene(64.9%)\", \"Expiration date(58.4%)\", \"Brand(25.4%)\", \"Taste(21.9%)\" and \"Price(19.0%)\". Housewives depend on the \"Brand\" in selection of chicken further processed products as the educational background improves. The shopping place of purchasing chicken further processed product were \"Discount store(43.1%)\", Department store(27.4%)\" and so on. The pattern of consumption \"Buy chicken further processed products and cook at home(5.9%)\" was still very low. \"Order for delivery(57.4%)\" increased rapidly for chicken consumption. The housewives suggest to produce chicken further processed products \"Hygienically(16.7%)\", \"Improve taste(12.2%)\" and \"Restrict food additives(11.9%)\" among 311 responses.

• Korean Journal of Veterinary Research
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• v.43 no.1
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• pp.87-94
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• 2003

The lytic activity of the set of swine and chicken phages which were derived from lysogenic Staphylococcus hyicus strains of swine and chicken origin was compared by means of S. hyicus isolated from swine, chicken and cattle. Of the 80 strains each from swine and chicken, 71 (88.8%) of strains from swine and all the strains of chicken origin were found to be lysogenic. Swine phages showed wider range of lytic activity to the examined strains than that of chicken phages. Using chicken phages at $100{\times}routine$ test dilution (RTD), 25.0%, 85.6% and 50.0% of swine, chicken and bovine strains were lysed, respectively. However, when the set of swine phages was used at $100{\times}RTD$, higher frequency of the typable strains was found in strains of swine and chicken origin (73.8% and 90.2%). Phage F12 and L16 from chicken set were found to be highly active with chicken and bovine strains. On the contrary, all the swine strains were completely resistant to lysis by the two phages at $100{\times}RTD$. Thirteen (12.5%) of 104 S. aureus strains, 1 (1.8%) of 55 S. simudance strains, 31 (58.5%) of 53 S. chromo genes strains, and none of 31 strains of other coagulase-negative Staphylococcus species isolated from bovine mastitis were typable with the set of swine phages.

• Korean Journal of Poultry Science
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• v.21 no.2
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• pp.93-99
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• 1994

Chickens subjected to heat stress decrease their heat production by consuming less feed. The lowered feed intake naturally brings about decreased production performance of chicken. The only exception to this is the increased survivability. Birds drink less when they eat less. In hot enviror-mental temperature, chicken need more water for increased heat loss through evaporation an increased urine excretion. Thus, the increased water intake may alleviate the heat stress of chicken. Various electrolytes supplementation to feed or drinking water can alleviate the heat stress of chicken by their effect of increasing water intake. Lasalocid, an ionophorous coccidiostat, was found to have the effect of increasing water consumption of chicken, thereby improving the lowered production performance of heat-stressed chicken. Finally, dietary fiber could be another possible element which can exert beneficial effects on heat-stressed chicken.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.110-115
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• 2001

The major objective of this study is provide to basic data for developing of new chicken products. The findings from this study are as follow. Eating times of chicken is increased in comparison with National Livestock Cooperative Federation(NLCF) & Korea Chicken Council(KCC)s survey results. Consumers are frequently having fried chicken and this results are no difference in KCCs survey results. In eating place of chicken, consumers are mostly preferred to have chicken at home. In the use of chicken consumption, the ratio of replacing meal is high and this is no difference in previous study. However there are a few differences in consumption behavior by age and gender.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.238-242
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• 1998

Chicken carcass microflora were evaluated for aerobic microorganisms after defeathering, evisceration, washing, chilling, and sanitizing during a commercial chicken processing and storage at wholesale and retailsale levels. Sampling was at between December 1997, and March, 1998. Tap water washing and sanitizing with 25 ppm chlorine for 10 sec significantly (P<0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on chicken carcasses from a commercial chicken-processing plant. After 4 days at $2{\pm}2^{\circ}C$, APC and GNC on chicken carcasses in retailsale store rapidly increased compared to those in wholesale store (P<0.05). Chicken wings from retailsale store significantly (P<0.05) decreased generation time (GT) compared to other chicken carcasses.