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KMID : 1025520010430020243
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Journal of Animal Science and Technology
2001 Volume.43 No. 2 p.243 ~ p.252
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The Quality Characteristics of American and Korean Chicken Thigh and Wing
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이무하/Lee, M. H.
민중석/김일석/이상옥/장애라/오동훈/Min, J. S./Kim, I. S./Lee, S. O./Jang, A. R./Oh, D. H.
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Abstract
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Physicochemicah microbiological and sensory characteristics of chicken thighs and wings of foreign and domestic origin were investigated to provide the basic information of quality. In comparison of the proximate analysis of compositions among the same part of different origin, AT(American thigh meats) showed the highest content in the crude protein and ash. KBW(domestic wing meats produced at A company) showed the lowest moisture contents, and the highest protein contents (P $lt; 0.001). In color, KAT(domestic thigh meats purchased at Korean traditional market) showed higher a value than the others but the lowest pH value. AT and AW( American wing meats) had the highest TBA values and the lowest level of total aerobic bacteria. In the descriptive analysis for raw meat, KBT(domestic thigh meats produced at A company) was given the highest acceptability score(P $lt; 0.05). The cooked American thigh and wing meats obtained the highest score in off-flavor and the lowest score in acceptability.
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