• Korean Journal of Poultry Science
• /
• v.32 no.3
• /
• pp.179-186
• /
• 2005

This study was conducted to establish a comprehensive guideline for grading system of poultry meat cuts. Slaughter and further processed houses were divided into large(>70,000 heads/day), middle($50,000\~25,000$ heads/day), and small scale(<25,000 heads/day), and the production managers were asked by the Questionnaire. Most poultry meat cuts produced by larger- and middle-slaughter house were consumed by dealers, franchisee and department store in increasing order, whereas further processed poultry meat cuts(small scale) provided meals for the students in the high amount. The packaging step was best f3r the determination of grading in the large slaughter house. This survey indicated that two or more grades were proper to determine the grading in the middle slaughter house, however only two grades were proper for the others. Freshness, bruise, wound, trimming and the inclusion of foreign materials affected to the grading. Poultry meat cuts were accepted for the grading in large-slaughter house, but whole poultry carcass was accepted for the grading in the others. Most managers agreed with that the grading system was only applied for the amounts requested. They also suggested that the grading system of poultry meat cuts were necessary in near future, even though it was not urgent to apply.

• Korean Journal of Poultry Science
• /
• v.36 no.1
• /
• pp.9-14
• /
• 2009

This study was conducted to evaluate the effect of three types of transportation distance (short: less than 40 km; intermediate: 70~80 km; long: 140~150 km) on quality of whole chicken and chicken meat cuts. In whole chicken, $1^+$ grade chicken incidence after transportation of short, intermediate, and long distance transportation was 61.3, 56.3, and 43.8%, respectively. Bruise was not shown in breast and thigh, while wings with bruise after short and long distance transportation were 16.7% and 27.3%, respectively. For chicken meat cuts, $1^+$ grade chicken breast incidence after short distance transportation was 14% higher than that after long distance transportation. Bruised chicken breast after short and long distance transportation were 10 and 12%. Pale, soft, and exudative (PSE) chicken breast incidence after long distance transportation was higher (18.3%) than that after short distance transportation (7.0%). Chicken thigh cuts with $1^+$ grade after short and long distance transportation were shown 91.2% and 88.3%, respectively. Also, chicken wing cuts showed similar result to chicken thigh cuts' and $1^+$ grade incidence of chicken wings after short distance transportation was 11% higher than that of after long distance transportation. These results suggest that shorter transportation distance from farm to slaughter house result in high grade whole chicken and chicken meat cuts.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
• /
• 2001.06a
• /
• pp.1245-1245
• /
• 2001

Food adulteration is a serious consumer fraud and a matter of concern to food processors and regulatory agencies. A range of analytical methods have been investigated to facilitate the detection of adulterated or mis-labelled foods & food ingredients but most of these require sophisticated equipment, highly-qualified staff and are time-consuming. Regulatory authorities and the food industry require a screening technique which will facilitate fast and relatively inexpensive monitoring of food products with a high level of accuracy. Near infrared spectroscopy has been investigated for its potential in a number of authenticity issues including meat speciation (McElhinney, Downey & Fearn (1999) JNIRS, 7(3), 145-154; Downey, McElhinney & Fearn (2000). Appl. Spectrosc. 54(6), 894-899). This report describes further analysis of these spectral sets using a hierarchical approach and binary decisions solved using logistic regression. The sample set comprised 230 homogenized meat samples i. e. chicken (55), turkey (54), pork (55), beef (32) and lamb (34) purchased locally as whole cuts of meat over a 10-12 week period. NIR reflectance spectra were recorded over the wavelength range 400-2498nm at 2nm intervals on a NIR Systems 6500 scanning monochromator. The problem was defined as a series of binary decisions i. e. is the meat red or white\ulcorner is the red meat beef or lamb\ulcorner, is the white meat pork or poultry\ulcorner etc. Each of these decisions was made using an individual binary logistic model based on scores derived from principal component or partial least squares (PLS1 and PLS2) analysis. The results obtained were equal to or better than previous reports using factorial discriminant analysis, K-nearest neighbours and PLS2 regression. This new approach using a combination of exploratory and logistic analyses also appears to have advantages of transparency and the use of inherent structure in the spectral data. Additionally, it allows for the use of different data transforms and multivariate regression techniques at each decision step.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
• /
• 2001.06a
• /
• pp.1152-1152
• /
• 2001

Food adulteration is a serious consumer fraud and a matter of concern to food processors and regulatory agencies. A range of analytical methods have been investigated to facilitate the detection of adulterated or mis-labelled foods & food ingredients but most of these require sophisticated equipment, highly-qualified staff and are time-consuming. Regulatory authorities and the food industry require a screening technique which will facilitate fast and relatively inexpensive monitoring of food products with a high level of accuracy. Near infrared spectroscopy has been investigated for its potential in a number of authenticity issues including meat speciation (McElhinney, Downey & Fearn (1999) JNIRS, 7(3), 145 154; Downey, McElhinney & Fearn (2000). Appl. Spectrosc. 54(6), 894-899). This report describes further analysis of these spectral sets using a hierarchical approach and binary decisions solved using logistic regression. The sample set comprised 230 homogenized meat samples i. e. chicken (55), turkey (54), pork (55), beef (32) and lamb (34) purchased locally as whole cuts of meat over a 10-12 week period. NIR reflectance spectra were recorded over the wavelength range 400-2498nm at 2nm intervals on a NIR Systems 6500 scanning monochromator. The problem was defined as a series of binary decisions i. e. is the meat red or white\ulcorner is the red meat beef or lamb\ulcorner, is the white meat pork or poultry\ulcorner etc. Each of these decisions was made using an individual binary logistic model based on scores derived from principal component or partial least squares (PLS1 and PLS2) analysis. The results obtained were equal to or better than previous reports using factorial discriminant analysis, K-nearest neighbours and PLS2 regression. This new approach using a combination of exploratory and logistic analyses also appears to have advantages of transparency and the use of inherent structure in the spectral data. Additionally, it allows for the use of different data transforms and multivariate regression techniques at each decision step.

• Agribusiness and Information Management
• /
• v.11 no.2
• /
• pp.25-34
• /
• 2019

Poultry is one of the three major meats in Korea and is a representative source of protein. The annual per capita consumption of chicken has been showing steady growth trends, with an increase of approximately 89% in 2018 compared to that of 2005. In this study, we investigated the domestic chicken production and consumption, and conducted an overall study on the domestic chicken industry. By using consumer panel data, we analyzed the characteristics of consumers buying chicken. Specifically, poultry was categorized into two types: traditional raw chicken and processed chicken, which emphasizes convenience. The purchase of raw chickens has generally been on the decline. From these, however, the proportion of native Korean chicken and chicken cuts is on the rise. Processed chicken, on the other hand, continues to grow, especially online. After examining the consumption characteristics of consumers who buy chicken, it was found that the purchase share increased with increasing age of native Korean chickens, whereas the purchase share increased with decreasing age of processed chicken. Based on these results, we confirmed that it is necessary to establish differentiated marketing and promotion strategies for each consumer target for the growth of chicken market.

• Korean Journal of Poultry Science
• /
• v.40 no.1
• /
• pp.41-47
• /
• 2013

This work was carried out to investigate performance and carcass yield of large-type broiler females at different stocking densities. Chicks (n = 492; 1-day-old; female; Arbor Acre broiler) were reared for six weeks (starter, 0~1 wk; earlier, 1~3 wk; finisher, 3~6 wk) and randomly divided into 3 treatments (4 replications/treatment, 36, 41 or 46 birds/replication). Treatments were T1 (10.9 birds/$m^2$), T2 (12.4 birds/$m^2$) and T3 (13.9 birds/$m^2$) by the stocking densities. Research indexes were livability, body weight, body weight gain, feed intake, feed conversion ratio, production efficiency factor, carcass yield and primal cuts ratio (wing, leg, back, breast and neck). Livability (%) was 90% or more for all treatments, but there was no significant difference on weekly livability (%). Body weight of T3 treatment were the lowest at 3 wk and body weight gain, feed intake, and feed conversion ratio were the lowest at 2~3 wk (P<0.05). Production efficiency factors of T1, T2 and T3 were 331.0, 340.8 and 336.0, respectively, and there was no significant difference among treatments. Leg meat ratio of T2 treatment was higher compared to other treatments at the age of 4 wk (P<0.05). Carcass yield of T1 treatment was the highest as 76.2% at the age of 5 wk (P<0.05). However, there was no significant difference on carcass ratio and partial meat ratio among treatments at the age of 6 wk. This result may provide the standard data of different stocking densities for heavy female broilers.

• Korean Journal of Poultry Science
• /
• v.29 no.1
• /
• pp.51-57
• /
• 2002

This study was conducted to investigate the chemical composition in different portions of domestic broiler meat. The broilers were obtained from slaughtering house, where the scale of slaughtering was more than 50,000 heads per day. The carcasses were separated by cutting into 7 portions such as wing, drumstick, drummette, breast, skin, thigh, and tenderloin. Moisture contents of drummette and thigh were 73.37% and 73.19%, whereas those of drumstick and wing were 75.65% and 75.76%, respectively. The portions of breast parts contained 4.20% higher protein, but 4.17% lower fat than those of leg parts. Overall mineral contents were relatively high for thigh when compared with breast. The content of Fe was higher by 1.8 folds(7.3ppm) in thigh than that in tenderloin(4.0ppm) and the content of Zn was higher in drummette than that in tenderloin. For amino acid compositions, the tenderloin contained more glutamic acid and methionine than the other portion meats. The portions of drumstick(3.97mg/g) and thigh (3.24mg/g) were higher in collagen contents than the other Parts. Wing portion had the lowest collagen content of 2.64mg/g, which was due to the removal of its skin.