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KMID : 1025520000420050693
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Journal of Animal Science and Technology
2000 Volume.42 No. 5 p.693 ~ p.702
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The Quality Characteristics of Korean Native Chicken by The Age
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김대곤/Kim, D. G.
성삼경/권연주/양태민/최종동/Sung, S. K./Kwon, Y. J./Yang, T. M./Choi, J. D.
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Abstract
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This current study was conducted to evaluate the effect of age on the quality of meat obtained from the Korean Native Chicken(KNC) and Wangchoo reared under the same feed and feeding conditions. KNC and Wangchoo were sacrificed at 7, 10, 15 weeks of age, respectively. The cut off leg and breast in the state of carcass being cool to 5℃, was used for materials. Moisture content of the two breeds was decreased as the age increased, but was not influenced by the breeds. Crude protein and crude fat content was increased with the age, but in the former case, KNC was higher than Wangchoo and in the latter case, Wangchoo was higher than KNC, respectively. Content of crude protein was higher in breast than in leg, but content of crude fat was higher in leg than in breast. As being aged, pH had been decreased, but heme and cholesterol content were increased, and the total collagen, heat-soluble collagen and salt-soluble collagen contents were decreased. Total collagen content in Wangchoo tend to be higher than that in KNC, but heat-soluble and salt soluble collagen content in KNC were higher that those in Wangchoo. Myofibril fragmentation index was decreased, while water holding capacity was increased, as being aged. The meat and soup of KNC showed remarkably higher scores in sensory evaluations based on tenderness, flavor, juiciness and preference than those of Wangchoo. And also KNC contained more glutamic acid and inosine monophosphate content than Wangchoo.
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