가금육 육질 특성 비교 분석

• Published in: 자원과학연구, 6(2) pp. 83 - 90
• Main Authors: 구법모, 김민준, 강지우, 박상훈, 박규태, 장소영, 임영호, 이솔희, 김학연, 최정석
• Format: Journal Article
• Language: Korean
• Published: 자원과학연구소 01.12.2024
• Subjects: 자원공학
• ISSN: 2713-7872; 2799-3442
• DOI: 10.52346/rsr.2024.6.2.83

A study was conducted to compare the meat quality characteristics among commercial broiler, Korean native chicken(KNC) and duck. Thigh and breast meat of broiler, KNC, duck were used to analyze proximate composition (moisture, crude protein, crude fat, crude ash), pH, water holding capacity (WHC), cooking loss (CL), drip loss, thawing loss (TL), color and sensory evaluation. In the case of breast, there were no significant differences between broiler, Korean native chicken, and ducks in terms of moisture, crude fat, and crude ash. Crude protein contents in duck breast was significantly lower than broiler breast, but there was no significant difference between KNC. In the case of thigh, moisture contents in duck was higher than broiler and KNC. Crude fat contents in broiler was lower than KNC and duck. Crude protein contents in broiler was higher KNC and duck. And there were no significant difference in crude ash. pH, TL of KNC breast and thigh was the significantly lowest compared to duck and broiler. WHC of broiler breast and thigh showed the significantly highest among the three varieties. CL and redness of duck breast and thigh was the significantly highest compare to broiler and KNC. Overall preference in sensory evaluation of broiler breast and thigh was the highest compare to KNC and duck. In conclusion, there was a significant difference in meat quality characteristics by poultry breed. KCI Citation Count: 0