• 한국축산식품학회지
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• 제35권1호
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• pp.101-107
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• 2015

The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH $1.31{\pm}0.02$) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.

• 한국축산식품학회지
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• 제42권5호
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• pp.833-848
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• 2022

The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, collagen, and nucleic acid contents with those of commercial broilers. It was found that Ufipa chicken breast and thigh meat had a higher protein content (p<0.05) than broiler chicken meat, whereas the fat content was lower (p<0.01). The moisture content of thigh meat was lower in Ufipa chicken meat than in broiler chicken meat (p<0.05). Regarding meat color, broiler chickens had considerably higher L^* and b^* than Ufipa chickens in both the breast and the thigh meat, except for a^* (p<0.01). Regarding water holding capacity, Ufipa chicken breast exhibited higher drip loss but lower thawing and cooking losses than broiler chicken (p<0.01). In contrast, its thigh meat had a much lower drip and thawing losses but higher cooking losses (p<0.01). The shear force of Ufipa chickens' breasts and thighs was higher than that of broiler chickens (p<0.05), while the amount of total collagen in the thigh meat was higher than that of broiler chickens (p<0.05). Additionally, the inosine-5'-monophosphate (IMP) of Ufipa chicken breast and thigh meat was higher than that of broiler meat (p<0.05). The principal component analysis of meat quality traits provides a correlation between the proximate and physical-chemical prosperties of both breeds with some contrast. In conclusion, the present study provides information on healthy food with good-tasting Ufipa indigenous chickens, which offer a promising market due to consumers' preferences.

• 한국축산식품학회지
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• 제41권2호
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• pp.312-323
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• 2021

The purpose of this study was to use 1H nuclear magnetic resonance (1H NMR) to quantify taste-active and bioactive compounds in chicken breasts and thighs from Korean native chicken (KNC) [newly developed KNCs (KNC-A, -C, and -D) and commercial KNC-H] and white-semi broiler (WSB) used in Samgye. Further, each breed was differentiated using multivariate analyses, including a machine learning algorithm designed to use metabolic information from each type of chicken obtained using 1H-13C heteronuclear single quantum coherence (2D NMR). Breast meat from KNC-D chickens were superior to those of conventional KNC-H and WSB chickens in terms of both taste-active and bioactive compounds. In the multivariate analysis, meat portions (breast and thigh) and chicken breeds (KNCs and WSB) could be clearly distinguished based on the outcomes of the principal component analysis and partial least square-discriminant analysis (R2=0.945; Q2=0.901). Based on this, we determined the receiver operating characteristic (ROC) curve for each of these components. AUC analysis identified 10 features which could be consistently applied to distinguish between all KNCs and WSB chickens in both breast (0.988) and thigh (1.000) meat without error. Here, both 1H NMR and 2D NMR could successfully quantify various target metabolites which could be used to distinguish between different chicken breeds based on their metabolic profile.

• Animal Bioscience
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• 제37권1호
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• pp.116-122
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• 2024

Objective: This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and consumer sensory attributes. Methods: Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel. Results: Pickup percentage, and overall retention was similar among treatments for chicken breast and inside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside beef skirt with CF050 were least liked overall by the consumer panel. Conclusion: Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with STPP.

• 한국축산식품학회지
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• 제31권1호
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• pp.100-106
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• 2011

닭고기 가슴육에 대하여 가스를 넣지 않는 대조구와 $CO_2$와 $N_2$를 혼합 처리한 가스치환포장구로 나누어 냉장저장($4^{\circ}C$)한 결과 저장 1일에 80% $CO_2$의 첨가구에서 pH의 유의적인 감소를 나타내었다(p<0.05). 가슴육의 명도($L^*$)는 모든 저장 기간 동안 $CO_2$의 농도가 60% 이상일 때 대조구에 비해 유의적으로 증가하였으며 적색도($a^*$)와 황색도($b^*$)는 가스처리에 따른 유의적인 차이는 보이지 않았다. 단백질변성도(VBN)와 지방산패도(TBARS)는 대조구에 비하여 60% 이상의 $CO_2$ 처리구에서 감소를 보였다(p<0.05). 닭가슴육의 총균수는 저장 1일에는 가스 처리군간의 유의적인 차이를 보이지 않았으나 저장 3일과 6일에는 40% $CO_2$ 처리군에서 유의적인 감소를 나타내었다(p<0.05). 그러나 $CO_2$를 60-80%으로 고농도 처리 포장 하여 냉장 저장 시 포장 용기가 찌그러지는 현상이 발생하여 상품성의 저하를 초래하였다. 따라서 상기의 성적을 고려할 때 닭가슴살을 $CO_2$, $N_2$를 이용한 가스치환하여 포장 시에는 $CO_2$는 40% 이하로 $N_2$ 는 60%로 유지하는 것이 적절한 것으로 판단된다.

• Journal of Animal Science and Technology
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• 제55권6호
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• pp.545-549
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• 2013

The optimal conditions for applications of an atmospheric pressure plasma (APP) jet for the inactivation of Salmonella Typhimurium in chicken breast and pork loins were investigated. APP jet treatment for 10 min (versus 5 minutes) showed a higher inactivation of S. Typhimurium in an agar plate, with the best effect at a distance of 20 mm. A treatment on both sides (both-side treatment) for 2.5 + 2.5 min showed a greater inhibition on S. Typhimurium growth compared to single-side treatment for 5 min, with reduction levels of 0.66 log CFU/g in chicken breast and 1.33 log CFU/g in pork loin, respectively. However, there was no significant difference between single-side treatment for 10 min and both-side treatment for 5 + 5 min in chicken breasts and pork loin samples. In conclusion, APP jet treatment conditions, including distance, time, and direction, may affect the inactivation efficiency of S. Typhimurium. In this experiment, distance of 20 mm and both-side treatment were the best conditions. Therefore, the optimal APP jet treatment conditions were evaluated to maximize its practical efficiency.

• 한국축산식품학회지
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• 제35권5호
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• pp.585-596
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• 2015

Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5.0%, 5CIT; w/v). Cooking yield and moisture content increased due to the citric acid. While the redness of the juice and meat in all groups showed significant increase during storage, the redness of the citric acid groups was reduced compared to the control group (p<0.05). The percentage of myoglobin denaturation (PMD) of the CA groups was also increased according to the level of CA during storage. Total aerobic counts, Enterobacteriaceae counts, volatile basic nitrogen and thiobarbituric acid reactive substances (TBARS) were generally lower in the citric acid-treated samples than in untreated ones, indicating extended shelf life of the cooked chicken breast dipped in citric acid solution. The shear force of the 2CIT and 5CIT groups was significantly lower (p<0.05). The findings indicated positive effects in the physicochemical properties and storage ability of sous vide chicken breast at 2% and 5% citric acid concentrations.

• Journal of Microbiology and Biotechnology
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• 제26권9호
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• pp.1551-1556
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• 2016

Broiler meat production worldwide has been plagued by lethal food-poisoning bacteria diseases, including listeriosis. A fatality rate of 15.6% was recorded in human beings in the EU in 2015. During 2013, a total of 200 poultry farm samples, including litter, chicken breast, farm feed, and drinking water, were collected to generate baseline data for the characterization of the genus Listeria in broiler poultry farms. Listeria spp. were detected in a total of 95 (47.5%) poultry farm samples. The isolates of Listeria spp. included L. innocua (28.5%), L. ivanovii (12.5%), L. welshimeri (4.5%), and L. monocytogenes and L. seeligeri (1% each). Listeria spp. contamination rates were higher in farm feed (70%), followed by litter (52.5%), chicken breasts (42.2%), and drinking water (10%). Almost all Listeria spp. isolates were resistant to more than three classes of antibiotics (multidrug resistant). Besides this, we observed a significant resistance level to penicillin and fluoroquinolone drugs. However, lower resistance levels were recorded for broad-spectrum cephalosporins. The inlA, inlC, and inlJ virulence genes were detected in almost all of the L. monocytogenes isolates. Thus, food safety management approaches and interventions at all stages of the broiler rearing cycle were needed to control cross-contamination and the zoonotic potential of listeriosis.

• Asian-Australasian Journal of Animal Sciences
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• 제29권5호
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• pp.695-701
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• 2016

This study was conducted to observe antioxidant enzyme activity, iron content and lipid oxidation of Korean native chickens and other poultry. The breast and thigh meat of three Korean native chicken breeds including Woorimatdak, Hyunin black and Yeonsan ogye, and three commercial poultry breeds including the broiler, White Leghorn and Pekin duck (Anasplatyrhyncos domesticus) were studied. The analyses of the antioxidant enzymes activity, iron content and lipid oxidation were performed in raw and cooked samples. The activity of catalase (CAT) in the thigh meat was higher than that of the breast meat of three Korean native chickens and the broiler, respectively. The activity of glutathione peroxidase (GPx) in the uncooked thigh meat of three Korean native chickens was higher than that of the breasts. The breast meat of Woorimatdak and Pekin duck had higher superoxide dismutase (SOD) activity than the others, while only the thigh meat of Pekin duck had the highest activity. Cooking inactivated CAT and decreased the activity of GPx and SOD. The thigh meat of Woorimatdak, White Leghorn, Yeonsan ogye and Hyunin black contained more total iron than the breast meat of those breeds. The heme-iron lost during cooking ranged from 3.2% to 14.8%. It is noted that the thigh meat had higher thiobarbituric acid reactive substances values than the breast in all chicken breeds. Though Woorimatdak showed higher antioxidant enzyme activity and lower released-iron percentage among Korean native chickens, no differences were found on lipid oxidation. We confirm that the dark meat of poultry exhibited higher antioxidant enzyme activity and contained more iron than the white meat.

• Asian-Australasian Journal of Animal Sciences
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• 제24권7호
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• pp.1026-1030
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• 2011

An experiment was conducted to determine the effects of caponization on the muscle composition, ATP-related compounds, the shear values, the taste panel scores and the muscle fiber areas of Taiwan country chicken cockerels. At 10 wks of age, cockerels were divided into two groups: caponized and untreated. Birds were fed grower and finisher diets ad libitum in an eighteen-week experimental period. Results showed that capons contained significantly greater muscle fat content, less breast and thigh muscle moisture content, shear value and muscle fiber area (p<0.05) than those of intact birds. However, neither treatment groups differed significantly (p>0.05) in breast and thigh muscle protein content. Compared with the intact birds, the capons contained significantly (p<0.05) less muscle ash content in the breasts, but did not differ significantly (p>0.05) in thigh muscle ash content. The breast muscle IMP and ATP+ADP+AMP+IMP contents in the intact birds were significantly (p<0.05) higher than those in the capons. The intact birds had significantly (p<0.05) higher ATP and AMP contents than did the capons as well as significantly (p<0.05) less ADP and inosine (HxR) contents in the thigh and breast muscles. The Hypoxanthine (Hx) content of the thighs in the intact birds was significantly (p<0.05) higher than that in the capons; however, there was an adverse effect on the breast muscle Hx content. The breast muscle K value in the intact birds was significantly (p<0.05) lower than that in the capons. The capons produced significantly (p<0.05) higher taste panel scores than did the intact birds for both flavor and juiciness of thigh muscle as well as for flavor and tenderness of breast muscle.