Meat Qualities and Functional Properties of Broiler and Spent Layers Slaughtered at Different Ages

Abstract

This study was conducted to identify the quality and functional properties of meat and meat batter among commercial broilers and two different ages of spent layers. Breast and whole leg meat samples were prepared from the broilers and spent layers to compare meat quality traits: Commercial broiler (Arbor Acre; 6-week-old) and two different ages of spent layers (Hy-Line; 70 and 95-week-old). Three types of meat batters containing breast meat as 50% of total ingredients were also prepared to analyze processing qualities. The broiler showed the highest water holding capacity (p<0.05) and the lowest cooking loss value (p<0.05) in both meat and meat batter samples. The breast and leg meat of the 95-week-old layers showed the highest shear force value (p<0.05), and also showed the highest shear force and hardness values in the meat batter. Although the oldest layer meat showed tougher textural traits than the 70-week-old layers, no significant differences were found for cooking loss and water loss values in both the meat and meat batter samples. Besides, panelists gave equivalent scores within different ages and parts of the cooked layer meats in the sensory evaluation. Similar ratios of polyunsaturated fatty acids to saturated fatty acids, and omega-6 to omega-3 fatty acids were obtained from both the 70-week-old layer and 95-week-old layer meats. In conclusion, the 95-week-old spent layers, especially for breast meat, had equivalent potential as raw materials for processed meat products compared to the 70-week-old layers.(Key words: spent layer, water holding capacity, texture, fatty acid profile, meat batter) † To whom correspondence should be addressed : skilee@kangwon.ac.kr

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

“…This is similar to the results of a study by Kadıoğlu et al [ 23 ], who studied the color of spent chicken meat and reported more redness in the thigh than in the breast. Yellowness was significantly higher in the SB group than in the other groups, which was similar to the findings of Baek et al [ 20 ], which showed that yellowness increased with age.…”

“…In addition, the spent hen showed a significantly lower pH than the broiler, which is thought to be due to the decrease in the water content in the muscles with increasing age. Beak [20] et al showed the same results as in this study, saying that the pH decreased as the age of the laying hen increased.…”