Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of the Chemical Composition, Textural Characteristics, and Sensory Properties of North and South Korean Native Chickens and Commercial Broilers

  • Jeon, Hee-Joon (Division of Food and Animal Biotechnology, Seoul National University) ;
  • Choe, Jun-Ho (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jung, Yeon-Kook (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kruk, Zbigniew A. (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lim, Dong-Gyun (Korea Livestock Products Hazard Analysis Critical Control Point Accreditation Service) ;
  • Jo, Cheo-Run (Department of Animal Science and Biotechnology, Chungnam National University)
  • Received : 2010.02.02
  • Accepted : 2010.02.24
  • Published : 2010.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to compare the quality characteristics of chicken breast and thigh meat from North Korean native chickens (NKNC), South Korean native chickens (SKNC, woorimotdak), and commercial broilers (CB). NKNC thigh meat had a higher crude protein content than CB. In addition, the breasts of NKNC and CB had higher pH values than that of SKNC, but the cooking loss was higher in NKNC. The surface color of the breast and thigh meat of NKNC was darker and redder than that of SKNC and CB. The total collagen content of the breast and thigh muscles was the highest in NKNC, followed by SKNC and CB. A similar trend occurred with breast meat hardness. The content of arachidonic and docosahexaenoic acids was higher in both the breast and thigh muscles of NKNC than in those of the other groups, while the concentrations of linoleic and linolenic acids were higher only in thigh meat. Sensory evaluation did not show any differences among the three different strains of chicken except for the meat color. Sensory panelists preferred thigh meat from SKNC and CB to that of NKNC due to the strong dark color of the NKNC. Based on these results, NKNC had harder breasts based on texture, as well as a darker surface color and higher composition of long chain polyunsaturated fatty acids than CB. The quality characteristics of SKNC tested in this study were intermediate between NKNC and CB; however, SKNC may have a better chance of acceptance by Korean consumers due to the undesirable color of NKNC.

Keywords

References

  1. Association of Official Analytical Chemists (1995) Official Method of Analysis. 16th ed. AOAC. Washington, DC.
  2. Barbut, S. (1993) Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Res. Int. 26, 39-43. https://doi.org/10.1016/0963-9969(93)90103-P
  3. Bianchi, M., Petracci, M., Sirri, F., Folegatti, E., Franchini, A., and Meluzzi, A. (2007) The influence of the season and market class of broiler chickens on breast meat quality traits. Poult. Sci. 86, 959-963. https://doi.org/10.1093/ps/86.5.959
  4. Chae, H. S., Kim, S. H., Kim, B. Y., Yoo, Y. M., Kim, J. H., Ahn, C. N., Lee, J. M., Kim, Y. K., and Choi, Y. I. (2002) Changes of the fatty acid, amino acids and collagen contents in domestic broiler chickens of different marketing standard. Korean J. Food Sci. Ani. Resour. 22, 1-7.
  5. Cherian, G., Selvaraj, R. K., Goeger, M. P., and Stitt, P. A. (2002) Muscle fatty acid composition and thiobarbituric acid-reactive substances of broilers fed different cultivars of sorghum. Poult. Sci. 81, 1415-1420. https://doi.org/10.1093/ps/81.9.1415
  6. Cho, S. H., Seong, P. N., Kim, J. H., Park, B. Y., Baek, B. H., Lee, Y. J., In, T. S., Lee, J. M., Kim, D. H., and Ahn, J. N. (2008) Calorie, cholesterol, collagen, free amino acids, nucleotide-related compounds and fatty acid composition of Hanwoo steer beef with 1++ quality grade. Korean J. Food Sci. Ani. Resour. 28, 333-343. https://doi.org/10.5851/kosfa.2008.28.3.333
  7. Choe, J. H., Nam, K., Jung, S., Kim, B., Yun, H, and Jo, C. (2010) Difference of quality characteristics between commercial Korean native chicken and broiler. Korean J. Food Sci. Ani. Resour. 30, in press.
  8. Dawson, P. L., Sheldon, B. W., and Miles, J. J. (1991) Effect of aseptic processing on the texture of chicken meat. Poult. Sci. 70, 2359-2367. https://doi.org/10.3382/ps.0702359
  9. Debut, M., Berri, C., Baeza, E., Sellier, N., Arnould, C., Guemene, D., Jehl, N., Boutten, B., Jego, Y., Beaumont, C., and Le Bihan-Duval, E. (2003) Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions. Poult. Sci. 82, 1829-1838. https://doi.org/10.1093/ps/82.12.1829
  10. Ding, H., Xu, R. J., and Chan, D. K. O. (1999) Identification of broiler chicken meat using a visible/near infrared spectroscopic technique. J. Sci. Food Agric. 79, 1382-1388. https://doi.org/10.1002/(SICI)1097-0010(199908)79:11<1382::AID-JSFA373>3.0.CO;2-U
  11. Fletcher, D. L. (1999) Broiler breast meat color variation, pH and texture. Poult. Sci. 78, 1323-1327.
  12. Folch, J. M., Lees, M., and Sloan Stanley, G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.
  13. Han, I. K., Ha, J. K., and Lee, J. H. (2009) Growth and development of the academic societies and animal production in Korea, China and Asia over the last 50 years. Asian-Aust. J. Anim. Sci. 22, 906-914. https://doi.org/10.5713/ajas.2009.r.07
  14. Jaturasitha, S., Srikanchai, T., Kreuzer, M., and Wicke, M. (2008) Difference in carcass and meat characteristics between chicken indigenous to northern Thailand (blackboned and Thai native) and imported extensive breeds (Bresse and Rhode Island Red). Poult. Sci. 87, 160-169. https://doi.org/10.3382/ps.2006-00398
  15. Jaturasitha, S. (2004) Meat management. Mingmuang Press, Chiang Mai. Thailand.
  16. Kim, I. S., Min, J. S., Lee, S. O., Park, K. S., Kim, J. W., Kim, B. H., Choe, I. S., and Lee, M. (2001) The quality characteristics of imported and Korean chicken breast meats in Korean market. Korean J. Food Sci. Ani. Resour. 21, 300-306.
  17. Kim, Y. H., Min, J. S., Hwang, S. G., Lee, S. O., Kim, I. S., Park, H. I., and Lee, M. H. (1999) Fatty acids composition and sensory characteristics of the commercial native chicken meat. Korean J. Food Sci. Technol. 31, 964-970.
  18. Kong, H. S., Oh, J. D., Lee, J. H., Jo, K. J., Sang, B. D., Choi, C. H., Kim, S. D., Lee, S. J., Yeon, S. H., Jeon, G. J., and Lee, H. K. (2006) Genetic variation and relationships of Korean native chickens and foreign breeds using 15 microsatellite markers. Asian-Aust. J. Anim. Sci. 19, 1546-1550. https://doi.org/10.5713/ajas.2006.1546
  19. Nute, G. R. (1999) Sensory assessment of poultry meat quality. In: Poultry Meat Science. Richarson, R. I. and Mead, G. C. (eds) Poultry Sci. Symposium Series, Wallingford, UK, pp. 369-376.
  20. Palka, K. (1999) Changes in intramuscular connective tissue and collagen solubility of bovine m. semitendinosus during retorting. Meat Sci. 53, 189-194. https://doi.org/10.1016/S0309-1740(99)00047-9
  21. Park, C. I. and Kim, Y. J. (2001) Effect of addition of supplemental activated carbon on the fatty acid, mat color and minerals of chicken meat. Korean J. Food Sci. Ani. Resour. 21, 285-290.
  22. Park, C. I., Kim, Y. J., Kim, D. J., An, J. H., and Kim, Y. K. (2002). Effect of activated carbon and fish oil addition on the physic-chemical characteristics in chicken meat. Korean J. Food Sci. Ani. Resour. 22, 206-211.
  23. Qiao, M., Fletcher, D. L., Northcutt, J. K., and Smith, D. P. (2002) The relationship between raw broiler breast meat color and composition. Poult. Sci. 81, 422-427. https://doi.org/10.1093/ps/81.3.422
  24. Sang, B. D., Hong, S. K., Kim, H. K., Choi, C. H., Kim, S. D., Cho, Y. M., Sang, B. C., Lee, J. H., Jeon, G. J., and Lee, H. K. (2006) Estimation of genetic parameters for economic traits in Korean native chickens. Asian-Aust. J. Anim. Sci. 19, 319-323. https://doi.org/10.5713/ajas.2006.319
  25. SAS (2002) SAS/STAT software for PC. Release 9.1, SAS Institute Inc., Cary, NC, USA.
  26. Wattanachant, S., Benjakul, S., and Ledward, D. A. (2004) Composition, color, and texture of Thai indigenous and broiler chicken muscles. Poult. Sci. 83,123-128. https://doi.org/10.1093/ps/83.1.123

Cited by

  1. Quantitative Trait Locus and Association Studies affecting Meat Colors in Chicken : Review vol.42, pp.4, 2015, https://doi.org/10.5536/KJPS.2015.42.4.315
  2. A Major Locus for Quantitatively Measured Shank Skin Color Traits in Korean Native Chicken vol.29, pp.11, 2016, https://doi.org/10.5713/ajas.16.0183
  3. Genetic Variations of Chicken MC1R Gene and Associations with Feather Color of Korean Native Chicken (KNC) 'Woorimatdag' vol.40, pp.2, 2013, https://doi.org/10.5536/KJPS.2013.40.2.139
  4. Identification of SNP(Single Nucleotide Polymorphism) from MC1R, MITF and TYRP1 associated with Feather Color in Chicken vol.41, pp.1, 2014, https://doi.org/10.5536/KJPS.2014.41.1.29
  5. Comparison of Meat Quality and Sensory Characteristics of Different Native Chickens in Korean Market vol.41, pp.1, 2014, https://doi.org/10.5536/KJPS.2014.41.1.53
  6. Thai native chicken meat: an option to meet the demands for specific meat quality by certain groups of consumers; a review vol.57, pp.8, 2017, https://doi.org/10.1071/AN15646
  7. Factors affecting cooked chicken meat flavour: a review vol.69, pp.03, 2013, https://doi.org/10.1017/S0043933913000548
  8. Comparison of Chemical Composition and Immune-enhancing Activity of the Four Lines of Korean Native Chickens vol.43, pp.3, 2016, https://doi.org/10.5536/KJPS.2016.43.3.135
  9. Comparison of Physicochemical Characteristics of the Meat in Four Lines of Korean Native Chickens vol.42, pp.4, 2015, https://doi.org/10.5536/KJPS.2015.42.4.335
  10. Quality of Commercial Broiler Breast Meat Retailed in Korea vol.44, pp.11, 2015, https://doi.org/10.3746/jkfn.2015.44.11.1693
  11. Physiochemical Characteristics of the Meat from Korean Native Chicken and Broiler Reared and Slaughtered as the Same Conditions vol.38, pp.3, 2011, https://doi.org/10.5536/KJPS.2011.38.3.225
  12. Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers vol.31, pp.5, 2011, https://doi.org/10.5851/kosfa.2011.31.5.684
  13. Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking vol.93, pp.7, 2014, https://doi.org/10.3382/ps.2013-03721
  14. Quality Characteristics of Breast Meat during Post-mortem Storage of Chicken Meat vol.42, pp.4, 2015, https://doi.org/10.5536/KJPS.2015.42.4.347
  15. Quality Assessment of the Breast Meat from WoorimatdagTMand Broilers vol.34, pp.5, 2014, https://doi.org/10.5851/kosfa.2014.34.5.709
  16. Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea vol.42, pp.1, 2015, https://doi.org/10.5536/KJPS.2014.42.1.41
  17. Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens vol.93, pp.12, 2014, https://doi.org/10.3382/ps.2014-04241
  18. Variance Component Quantitative Trait Locus Analysis for Body Weight Traits in Purebred Korean Native Chicken vol.29, pp.1, 2016, https://doi.org/10.5713/ajas.15.0193
  19. A Study on Components Related to Flavor and Taste in Commercial Broiler and Korean Native Chicken Meat vol.19, pp.3, 2012, https://doi.org/10.11002/kjfp.2012.19.3.385
  20. The Growth Performance, Carcass Characteristics, and Meat Quality of Egg-Type Male Growing Chicken and White-Mini Broiler in Comparison with Commercial Broiler (Ross 308) vol.34, pp.5, 2014, https://doi.org/10.5851/kosfa.2014.34.5.622
  21. Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process vol.94, pp.8, 2015, https://doi.org/10.3382/ps/pev154
  22. The breeding history and commercial development of the Korean native chicken vol.73, pp.01, 2017, https://doi.org/10.1017/S004393391600088X
  23. Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions vol.35, pp.2, 2015, https://doi.org/10.5851/kosfa.2015.35.2.179
  24. Association of five candidate genes with fatty acid composition in Korean cattle vol.39, pp.5, 2012, https://doi.org/10.1007/s11033-011-1426-6
  25. Comparative evaluation of carcass traits and meat quality in native Aseel chickens and commercial broilers vol.57, pp.3, 2016, https://doi.org/10.1080/00071668.2016.1162282
  26. Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut vol.95, pp.4, 2015, https://doi.org/10.1002/jsfa.6882
  27. Optimization of process condition of boiled Korean native chicken by response surface methodology vol.39, pp.2, 2012, https://doi.org/10.7744/cnujas.2012.39.2.195
  28. Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail vol.52, pp.2, 2015, https://doi.org/10.2141/jpsa.0140093
  29. Association of FASN and SCD genes with fatty acid composition in broilers vol.40, pp.3, 2013, https://doi.org/10.7744/cnujas.2013.40.3.215
  30. Changes in Fatty Acid Profile of Breast and Thigh Muscle of Old Laying Hens as Transferred from Cage to Backyard Raising System vol.21, pp.6, 2012, https://doi.org/10.5322/JES.2012.21.6.763
  31. Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines vol.26, pp.7, 2013, https://doi.org/10.5713/ajas.2012.12684
  32. QTL analyses of general compound, color, and pH traits in breast and thigh muscles in Korean native chicken vol.182, 2015, https://doi.org/10.1016/j.livsci.2015.09.020
  33. Differential Proteome Analysis of Breast and Thigh Muscles between Korean Native Chickens and Commercial Broilers vol.25, pp.6, 2012, https://doi.org/10.5713/ajas.2011.11374
  34. Investigation of SNPs in FABP3 and FABP4 Genes and Their Possible Relationships with Fatty Acid Composition in Broiler vol.38, pp.3, 2011, https://doi.org/10.5536/KJPS.2011.38.3.231
  35. The Line Differences and Genetic Parameters of Linoleic and Arachidonic Acid Contents in Korean Native Chicken Muscles vol.41, pp.3, 2014, https://doi.org/10.5536/KJPS.2014.41.3.151
  36. Estimation of linkage disequilibrium and analysis of genetic diversity in Korean chicken lines vol.13, pp.2, 2018, https://doi.org/10.1371/journal.pone.0192063
  37. Comparative Analysis of Meat Quality Traits of New Strains of Native Chickens for Samgyetang vol.45, pp.3, 2018, https://doi.org/10.5536/KJPS.2018.45.3.175
  38. Estimation of heritability and genetic correlation of body weight gain and growth curve parameters in Korean native chicken vol.31, pp.1, 2018, https://doi.org/10.5713/ajas.17.0179
  39. 칠향계(七香鷄)의 품질 특성에 관한 연구 vol.30, pp.3, 2017, https://doi.org/10.9799/ksfan.2017.30.3.552
  40. Determination of The Growth Performances and Meat Quality of Broilers Fed Saccharomyces cerevisiae as a Probiotic in Two Different Feeding Intervals vol.44, pp.3, 2010, https://doi.org/10.5536/kjps.2017.44.3.161
  41. 한국 재래계의 HNF4α 유전자 내 SNP와 성장과의 연관성 분석 vol.45, pp.4, 2018, https://doi.org/10.5536/kjps.2018.45.4.253
  42. Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens vol.33, pp.1, 2020, https://doi.org/10.5713/ajas.19.0203
  43. 사육밀도가 토종닭 실용계 생산성 및 계육품질에 미치는 영향 vol.47, pp.1, 2020, https://doi.org/10.5536/kjps.2020.47.1.1
  44. Determination and comparison of growth performance parameters between two crossbred strains of Korean native chickens with a white semi broiler chicken for 84 days post-hatch vol.47, pp.2, 2010, https://doi.org/10.7744/kjoas.20200016
  45. Nuclear Magnetic Resonance (NMR)-Based Quantification on Flavor-Active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds vol.41, pp.2, 2010, https://doi.org/10.5851/kosfa.2020.e102
  46. Genome-Wide Association Study Identifies 12 Loci Associated with Body Weight at Age 8 Weeks in Korean Native Chickens vol.12, pp.8, 2010, https://doi.org/10.3390/genes12081170
  47. Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages vol.41, pp.5, 2010, https://doi.org/10.5851/kosfa.2021.e36
  48. Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review vol.9, pp.10, 2010, https://doi.org/10.1002/fsn3.2501