Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age

Effects of Age on Compounds, Metabolites and Meat Quality in Beijing-You Chicken Breast Meat

“…IMF content influences the meat palatability as well as flavor, which is an important parameter for the evaluation of meat quality [18]. Based on our results, it is shown BYC breast meat at 120 d exhibited the lowest drip loss and cooking loss, indicating the best juiciness at 120 d. The shear force increased from 90 to 150 d as well, indicating the best tenderness at 90 d. This finding is consistent with Deng et al ( 2022) [19]. The shear force and IMF had no significant difference between 120 d and 150 d. Both shear force and IMF were significantly affected by the density and thickness of muscle fibers [20].…”

GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens

“…We identified 43 VOCs in raw chicken meat across four breeds of chicken using GC-IMS. This number is notably lower than the VOCs identified in cooked chicken meat using GC-MS and GC-IMS [ 26 , 27 ]. It is well known that VOCs are more abundant in cooked meat and are generated by the Maillard reaction between amino compounds and reducing sugars, lipid degradation, and lipid-Maillard interactions during heating [ 28 ].…”

Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages

“…They were chosen based on their completion of a sensory analysis course and adherence to ISO standard 8586:2012 for trained and selected. Moreover, they underwent three basic training sessions to develop discriminatory skills prior to sensory evaluation ( Deng, Liu, Li, Xu, & Zhou, 2022 ). Slices (approximately 3 mm thick) were marked with three numerals and randomly delivered to the sensory evaluators for assessment.…”