Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Meat Qualities and Functional Properties of Broiler and Spent Layers Slaughtered at Different Ages

브로일러와 주령이 다른 산란 성계육의 육질 및 가공적성

  • Baek, Ki Ho (Animal Products and Food Science Program, College of Animal Life Sciences, Kangwon National) ;
  • Lee, Seung Gyu (Animal Products and Food Science Program, College of Animal Life Sciences, Kangwon National) ;
  • Utama, Dicky Tri (Animal Products and Food Science Program, College of Animal Life Sciences, Kangwon National) ;
  • An, Byoung Ki (Department of Animal Science and Technology, Konkuk University) ;
  • Lee, Sung Ki (Animal Products and Food Science Program, College of Animal Life Sciences, Kangwon National)
  • 백기호 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 이승규 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • ;
  • 안병기 (건국대학교 동물생명과학대학 동물자원과학과) ;
  • 이성기 (강원대학교 동물생명과학대학 축산식품과학전공)
  • Received : 2017.02.13
  • Accepted : 2017.03.27
  • Published : 2017.03.31
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Abstract

This study was conducted to identify the quality and functional properties of meat and meat batter among commercial broilers and two different ages of spent layers. Breast and whole leg meat samples were prepared from the broilers and spent layers to compare meat quality traits: Commercial broiler (Arbor Acre; 6-week-old) and two different ages of spent layers (Hy-Line; 70 and 95-week-old). Three types of meat batters containing breast meat as 50% of total ingredients were also prepared to analyze processing qualities. The broiler showed the highest water holding capacity (p<0.05) and the lowest cooking loss value (p<0.05) in both meat and meat batter samples. The breast and leg meat of the 95-week-old layers showed the highest shear force value (p<0.05), and also showed the highest shear force and hardness values in the meat batter. Although the oldest layer meat showed tougher textural traits than the 70-week-old layers, no significant differences were found for cooking loss and water loss values in both the meat and meat batter samples. Besides, panelists gave equivalent scores within different ages and parts of the cooked layer meats in the sensory evaluation. Similar ratios of polyunsaturated fatty acids to saturated fatty acids, and omega-6 to omega-3 fatty acids were obtained from both the 70-week-old layer and 95-week-old layer meats. In conclusion, the 95-week-old spent layers, especially for breast meat, had equivalent potential as raw materials for processed meat products compared to the 70-week-old layers.

본 연구는 6주령 브로일러(Arbor Acre)와 함께 70, 95주령 산란 성계(Hy-line)의 가슴육과 다리육을 이용해 주령에 따른 산란 성계육의 육질특성 및 가공적성을 브로일러와 비교 평가하여 원료육으로서의 가치를 구명하고자 실시하였다. 브로일러는 생육과 유화물에서 우수한 보수력 및 유화안정성을 보였으며, 관능평가에 있어서 높은 점수를 받았다. 성계육 내에서 연령이 증가할수록 조직감이 질긴 특성을 보였으나, PUFA/SFA 및 n-6/n-3 지방산 조성이 유사하고, 가열육에 대한 관능검사 결과, 연령에 따른 차이를 나타내지 않았으며, 생육과 유화물에서의 가열감량과 수분손실이 유사하여 가공육의 원료로서 95주령 성계육이 70주령의 성계육과 동등한 수준의 이용성을 지닌 것으로 판단할 수 있었다.

Keywords

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