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KMID : 1134820150440111693
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 11 p.1693 ~ p.1699
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Quality of Commercial Broiler Breast Meat Retailed in Korea
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Yang In-Yong
Im Pu-Reum
Kang Jin-Su
Kwak Han-Sub
Jeong Yoon-Hwa
Kim Mi-Sook
Lee Young-Seung
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Abstract
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Overall quality of six kinds of commercial broiler breast fillets (A∼F) retailed in Korea were examined, including proximate composition analysis, shape profile analysis, pH, color, tenderness, cooking loss, descriptive analysis, and consumer testing. A total of 120 breast meat fillets were purchased at a local market. Overall quality of broiler breast meat commercially available in Korea was found to vary significantly, indicating a broad range of product quality in the marketplace. Moisture content of meat ranged from 74.4 to 76.4%, whereas protein, fat, and ash contents were 21.8∼25.2, 0.2∼0.8, and 1.07∼1.16%, respectively. The pH ranged from 6.2 to 6.4, whereas color values (L*, a*, and b*) were 52.2∼57.2, -3.5∼0.5, and 8.3∼13.6, respectively, among all products tested. Approximately 9% variation in cooking loss was detected depending on the products evaluated, whereas shapes (height, width, and length) of meat were also significantly different (15% variation on average). Product F was proven to be the least tender and least liked by consumers, implying that tenderness is a key attribute determining consumer acceptability of broiler breast meat.
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KEYWORD
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commercial broiler breast meat, quality, tenderness, sensory evaluation
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