Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea

Abstract

This study was conducted to compare the quality and sensory characteristics of spent hen and broiler in South Korea. The carcasses of spent hens and broilers that had been slaughtered 24 h before were used. The cooking yield and water holding capacity of broiler was significantly higher than that of spent hen (p < 0.05). The pH of broiler thigh was significantly higher than that of the other treatments (p < 0.05), while on the other hand spent hen breast had a lower value than other treatments (p < 0.05). The redness of the thigh of both types was more than that of the breast (p < 0.05). In contrast, the yellowness of the breast of the two types was more than that of the thigh of both types. The changes in organoleptic characteristics of broiler was higher than that of spent hen, and the aroma patterns detected using the electronic nose were markedly different in terms of the type of meat. Spent hens are generally considered to have lower consumption rates than broilers because they have a lower taste and aroma. Therefore, the results of this study suggest that processing or additives are required in the distribution method of spent hens.

A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens

“…This may be the reason why the cooking loss in the breast muscle was significantly higher than that in the thigh muscle; however, we did not obtain similar findings in this trial. The previous study demonstrated that a high fat content is associated with a high water-binding capacity [38]. In the current study, the thigh muscles with a higher fat content had a lower water-holding capacity in the cooked meat and a higher water-holding capacity in the raw meat, respectively, manifested as a higher cooking loss and lower dripping loss.…”

Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods

“…The electronic tongue described by Lee and Kim (2021) was used with some modifications. After mixing 4 g of the sample with the casing removed and 16 mL of distilled water (DW), ultra turrax (HMZ-20DN, Pooglim Tech) was used for homogenization at a speed of 6,451×g for 1 min.…”

Towards practical robotic chef: Review of relevant work and future challenges

“…Combining sensors —while measuring the food directly was discussed extensively, indirect sensing is also very useful. For example, gas sensors could be combined with taste sensing (Li et al, 2023; Liu, Fan, et al, 2023; Ma, Shen, et al, 2023; Tian et al, 2019), or a large battery of sensors to study taste differences between chicken and hen meat (Lee & Kim, 2021). Sensor fusion gives the best resolution and variety of measurements, but is complicated and has not yet used by robots.…”