Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers
作者： Jun-Ho Choe , Ki-Chang Nam , Samooel Jung , Bin-Na Kim , Hye-Jeong Yun
DOI: 10.5851/KOSFA.2010.30.1.13
关键词:
摘要: To investigate the differences in quality characteristics between commercial Korean native chicken (KNC) and broiler (CB), nutritive parameters of two species were determined. The KNC thigh muscle had a lower content crude fat higher ash than CB thigh. In regards to fatty acid composition, breast arachidonic (C20:4) CB. level inosine was but there little difference other nucleotide compounds. amounts glycine, alanine, proline CB, which are closely related high meat flavor. sensory acceptance not significantly different However, cohesiveness, chewiness gumminess indicative unique texture property. Based on these results, may have superior nutritional quality, taste, when compared with Thus, consumer preference for be partially explained by distinctive characteristics.
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