Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers

Abstract

The quality attributes of thigh meat from a certified meat-type commercial Korean native chicken (Woorimatdag T M, WM) and a commercial broiler (Ross, CB) raised under the same environmental conditions, were compared. One-d-old, mixedsex WM (200), and 200 broilers (Ross, CB) each were randomly assigned to floor pens (20 chickens per pen). The production stages (I, II, and III) were selected based on similar live weight. The crude fat contents of WM thigh meat were lower than those of CB. WM thigh meat contained higher stearic and arachidonic acid contents but lower palmitoleic and oleic acid contents compared to those of CB. The thigh meat color CIE L*-and CIE b*-values of WM were lower, but inosine-5'-monophosphate content was higher in WM than CB in whole production stages. WM thigh meat showed higher collagen content, hardness, springiness, gumminess, and chewiness than CB. In sensory evaluation, odor, taste, and overall acceptance were higher while color was lower in WM. Based on these results, it can be concluded that even if commercial broilers are raised under the same environmental conditions as WM, the unique quality attributes of WM thigh meat are distinctively unique.

Factors affecting cooked chicken meat flavour: a review

“…The authors explained that arachidonic acid can serve as a flavour enhancer by activating the TRPM5 cation channel, which is considered as a component of the sweet, bitter, and umami taste pathways of type II receptor cells. This is in agreement with other reports that higher sensory scores were observed for native chickens as compared to broilers which contained higher arachidonic acid content Jeon et al, 2010;Jung et al, 2011).…”

“…For instance, Hinai-jidori chickens from Japan were more palatable for humans than broilers during a sensory evaluation conducted by Kiyohara et al (2011). Significantly higher flavour scores for Korean native/farm chickens in sensory analysis compared to that of broilers has also been reported (Jung et al, 2011). Furthermore, concentrations of inosine-5′-monophosphate (IMP) in Korean native chicken and Hinai-jidori chicken meat were higher than those in broiler chicken meat ( Table 1).…”

“…Flavour, which comprises mainly the two sensations of taste and aroma or smell, has been found to be one of the most important factors affecting consumers' meat-buying habits and preferences even before the meat is eaten (Shahidi, 1989;Sitz et al, 2005). Of all types of meat consumed in the world, chicken continues to be the cheapest, and its consumption is expected to increase by 34% by 2018 (Jung et al, 2011). Fast-growing commercial broiler strains and few indigenous chicken breeds fulfil the global demand of chicken meat over the years (Jaturasitha et al, 2008).…”

Effect of Dietary KocetinTMon Meat Quality of Hanwoo Loin

“…TBARS values of the loin meat were measured during storage and done according to method by Jung et al (2011). Each sample (3 g) was added to distilled water (9 mL) and BHT (7.2% in ethanol, 50 µL) in centrifuge tube (50 mL).…”

“…In the previous study, it was revealed that hardness was the most important factor in texture analysis (Chambers and Bowers, 1993). Jung et al (2011) reported that high springiness is one of the characteristic meat quality traits of Korean native chicken when compared with commercial broilers. Overall, the feeding of quercetin did not influence thetexture of the Hanwoo loin.…”