A Comparison of Meat Characteristics between Duck and Chicken Breast

Ali, Md. Shawkat,Kang, Geun-Ho,Yang, Han-Sul,Jeong, Jin-Yeon,Hwang, Young-Hwa,Park, Gu-Boo,Joo, Seon-Tea Asian Australasian Association of Animal Productio 2007 Animal Bioscience Vol.20 No.6

Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at $4^{\circ}C$ for 7 days. The pH of meat samples at different post-mortem times, and meat characteristics and fatty composition at different storage times were evaluated. No significant differences were found in pH at different post-mortem times except at 30 min postmortem, where duck breast showed significantly lower pH than chicken breast. As expected, duck breast meat had significantly higher redness (a*), but lower lightness (L*) value compared to chicken breast. During whole storage time, the a* value remained constant in duck breast. Cooking loss (%) was higher in duck breast compared to chicken breast during the whole storage time. Shear force decreased with increasing storage time in both chicken and duck breast meat, moreover, it decreased rapidly in duck breast compared to chicken breast. The TBARS values increased with increasing storage time in both duck breast and chicken breast meat and was significantly higher in duck breast. The fatty acids (%) C14:0, C16:0, C16:1, C18:2 and C18:3 were significantly higher while C18:0 was significantly lower in duck breast compared to chicken. SFA was increased, while USFA and MUSFA decreased only in duck breast during the 7 day storage time.

해동육과 신선육으로 제조한 훈연 오리 가슴육의 품질 특성

이해림(Hae Lim Lee),구본진(Bonjin Koo),최송이(Song-i Choi),성상현(Sang Hyun Sung),박정훈(Jung Hun Park),이철우(Chul Woo Lee),조철훈(Cheorun Jo),정사무엘(Samooel Jung) 충남대학교 농업과학연구소 2015 Korean Journal of Agricultural Science Vol.42 No.2

This study investigated the quality properties of smoked breast meats produced by fresh and frozen-thawed duck meat. Each thirty breast meats from fresh and frozen-thawed duck carcass was used for this study. The yield of smoked breast meat was measured right after curing and smoking of raw duck breast meat. And, the number of total aerobic bacteria, color, texture, and sensory property of vacuum-packaged smoked breast meats were evaluated during storage at 4℃ for 28 days. No significant difference was found in yield between smoked breast meats produced by fresh and thawed duck meats (p>0.05). The number of total aerobic bacteria and color of smoked breast meat produced by thawed duck meat were not significantly different compared with those by fresh one throughout storage period (p>0.05). The all texture properties were not significantly different between smoked breast meats produced by fresh and thawed duck meats by 14 days of storage (p>0.05). However, on day 21 and 28, the hardness and gumminess of smoked breast meat produced by fresh duck meat were significantly higher than those by thawed one (p<0.05). In sensorial property, smoked breast meat produced by thawed duck meat received significantly high scores in color, juiciness, and tenderness on days 0, 14, and 28 and in flavor and overall acceptance on days 0 and 14 compared with those by fresh one (p<0.05). Therefore, we concluded that the use of thawed duck meat for producing smoked duck meat product may be not worse than the use of fresh duck meat in quality of smoked duck meat product. In addition, the use of thawed duck meat may be better in sensorial quality of smoked duck meat product than that of fresh one.

해동육과 신선육으로 제조한 훈연 오리 가슴육의 품질 특성

이해림(Hae Lim Lee),구본진(Bonjin Koo),최송이(Song-i Choi),성상현(Sang Hyun Sung),박정훈(Jung Hun Park),이철우(Chul Woo Lee),조철훈(Cheorun Jo),정사무엘(Samooel Jung) 충남대학교 농업과학연구소 2015 농업과학연구 Vol.42 No.2

This study investigated the quality properties of smoked breast meats produced by fresh and frozen-thawed duck meat. Each thirty breast meats from fresh and frozen-thawed duck carcass was used for this study. The yield of smoked breast meat was measured right after curing and smoking of raw duck breast meat. And, the number of total aerobic bacteria, color, texture, and sensory property of vacuum-packaged smoked breast meats were evaluated during storage at 4℃ for 28 days. No significant difference was found in yield between smoked breast meats produced by fresh and thawed duck meats (p>0.05). The number of total aerobic bacteria and color of smoked breast meat produced by thawed duck meat were not significantly different compared with those by fresh one throughout storage period (p>0.05). The all texture properties were not significantly different between smoked breast meats produced by fresh and thawed duck meats by 14 days of storage (p>0.05). However, on day 21 and 28, the hardness and gumminess of smoked breast meat produced by fresh duck meat were significantly higher than those by thawed one (p<0.05). In sensorial property, smoked breast meat produced by thawed duck meat received significantly high scores in color, juiciness, and tenderness on days 0, 14, and 28 and in flavor and overall acceptance on days 0 and 14 compared with those by fresh one (p<0.05). Therefore, we concluded that the use of thawed duck meat for producing smoked duck meat product may be not worse than the use of fresh duck meat in quality of smoked duck meat product. In addition, the use of thawed duck meat may be better in sensorial quality of smoked duck meat product than that of fresh one.

Quality Assessment of the Breast Meat from Woorimatdag^TM and Broilers

Jung, Samooel,Lee, Kyung Haeng,Nam, Ki Chang,Jeon, Hee Jun,Choe, Jun Ho,Jo, Cheorun Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.5

The objective of this study was to compare the characteristics that define the quality of Woorimatdag$^{TM}$ (WM, a certified meat-type commercial Korea indigenous chicken breed) and a commercial broiler breed (Ross, CB). Two hundred WM and 200 CB chickens that were 1-d-old and mixed sex were obtained from a commercial hatchery and randomly assigned to floor pens (20 chickens per pen, $3.0{\times}2.0m$) and raised under the same environmental conditions. WM breast meat contained significantly higher crude protein and ash as well as lower crude fat than CB breast meat (p<0.05). WM breast meat had slightly higher alanine, histidine, isoleucine, and glycine as well as lower phenylalanine content than CB breast meat (p<0.05), and the WM breast meat had a low ratio of unsaturated to saturated fatty acid composition (p<0.05). However, arachidonic acid composition was higher in the WM than the CB breast meat. In addition, the inosin-5'-monophosphate content was also higher in the WM compared with the CB breast (p<0.05). The WM breast meat had higher total collagen content compared with CB breast meat. WM soup taste received higher scores with regard to sensory evaluation compared with CB soup (p<0.05). From these results, we conclude that higher amount of protein and flavor precursors and lower amount of fat in the breast meat of WM could be attractive by consumer when compared with CB.

Quality Assessment of the Breast Meat from WoorimatdagTM and Broilers

Samooel Jung,Kyung Haeng Lee,Ki Chang Nam,Hee Jun Jeon,Jun Ho Choe,Cheo Run Jo 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.5

Abstract The objective of this study was to compare the characteristics that define the quality of WoorimatdagTM (WM, a certified meat-type commercial Korea indigenous chicken breed) and a commercial broiler breed (Ross, CB). Two hundred WM and 200 CB chickens that were 1-d-old and mixed sex were obtained from a commercial hatchery and randomly assigned to floor pens (20 chickens per pen, 3.0×2.0 m) and raised under the same environmental conditions. WM breast meat contained significantly higher crude protein and ash as well as lower crude fat than CB breast meat (p<0.05). WM breast meat had slightly higher alanine, histidine, isoleucine, and glycine as well as lower phenylalanine content than CB breast meat (p< 0.05), and the WM breast meat had a low ratio of unsaturated to saturated fatty acid composition (p<0.05). However, arachidonic acid composition was higher in the WM than the CB breast meat. In addition, the inosin-5’-monophosphate content was also higher in the WM compared with the CB breast (p<0.05). The WM breast meat had higher total collagen content compared with CB breast meat. WM soup taste received higher scores with regard to sensory evaluation compared with CB soup (p<0.05). From these results, we conclude that higher amount of protein and flavor precursors and lower amount of fat in the breast meat of WM could be attractive by consumer when compared with CB.

Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage

Kim, Koth-Bong-Woo-Ri,Pak, Won-Min,Kang, Ja-Eun,Park, Hong-Min,Kim, Bo-Ram,Ahn, Dong-Hyun Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.1

This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups. The redness increased in a dose-dependent manner, but the yellowness decreased significantly with the addition of 7% chicken breast meat (p<0.05). The whiteness value of mackerel sausage added with 7% chicken breast meat was significantly higher than those of the other groups (p<0.05). In texture analysis, the hardness and adhesiveness of the mackerel sausage added with 5% of chicken breast meat showed no significant differences as compared to the control. However, the mackerel sausages added with 7% and 10% of chicken breast meat showed a dose-dependent decrease. The gel strength of the mackerel sausage added with 5% chicken breast meat was not significantly different from the control, but the addition of 7% and 10% chicken breast meat reduced the gel strength of the mackerel sausage. In sensory evaluation, the mackerel sausages prepared with chicken breast meat have higher scores in smell, taste, texture, hardness, chewiness, and overall preference as compared to the no addition group. Therefore, these results suggest that the optimal condition for improving the properties within mackerel sausages was 5% addition of chicken breast meat.

Quality Assessment of the Breast Meat from WoorimatdagTM and Broilers

정사무엘,이경행,남기창,Hee Jun Jeon,Jun Ho Choe,조철훈 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.5

The objective of this study was to compare the characteristics that define the quality of WoorimatdagTM (WM, a certifiedmeat-type commercial Korea indigenous chicken breed) and a commercial broiler breed (Ross, CB). Two hundred WM and200 CB chickens that were 1-d-old and mixed sex were obtained from a commercial hatchery and randomly assigned tofloor pens (20 chickens per pen, 3.0×2.0 m) and raised under the same environmental conditions. WM breast meat containedsignificantly higher crude protein and ash as well as lower crude fat than CB breast meat (p<0.05). WM breast meat hadslightly higher alanine, histidine, isoleucine, and glycine as well as lower phenylalanine content than CB breast meat (p<0.05), and the WM breast meat had a low ratio of unsaturated to saturated fatty acid composition (p<0.05). However, arachi-donic acid composition was higher in the WM than the CB breast meat. In addition, the inosin-5’-monophosphate contentwas also higher in the WM compared with the CB breast (p<0.05). The WM breast meat had higher total collagen contentcompared with CB breast meat. WM soup taste received higher scores with regard to sensory evaluation compared with CBsoup (p<0.05). From these results, we conclude that higher amount of protein and flavor precursors and lower amount of fatin the breast meat of WMcould be attractive by consumer when compared with CB.

Comparison of meat quality traits of scalded and non-scalded broiler breast meat

( Tharindra Iromi ),( Shan Randima Nawarathne ),( Sethukali Anand Kumar ),( Maleeka Nadeemale Nambapana ),( Amila Adhikari ),( Jung Min Heo ),( Dinesh Darshaka Jayasena ) 한국축산학회 2021 축산기술과 산업 Vol.8 No.2

The objective of this study was to investigate the physicochemical and sensory attributes of scalded (SBC) and non-scalded (NSBC) broiler chicken breast meat. Ten carcasses from each type of chicken were randomly selected from the processing line of a commercial broiler processing plant. After dissecting the breast meat, physiochemical parameters such as pH, color, cooking loss, and proximate composition and sensory characteristics were examined. SBC contained higher protein but a lower fat content in breast meat compared to NSBC (p < 0.05). CIE L*, CIE a*, and CIE b* values of breast meat have not differed (p > 0.05) between NSBC and SBC. Higher pH values were shown by NSBC (p < 0.05) and no difference in cooking loss of breast meat from NSBC and SBC was observed (p > 0.05). Results of the sensory analysis showed a difference (p < 0.05) in the overall acceptability of breast meat between SBC and NSBC. Further studies are suggested to compare the levels of taste active compounds between SBC and NSBC.

Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage

김꽃봉우리,Won-Min Pak,Ja-Eun Kang,Hong-Min Park,Bo-Ram Kim,안동현 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.1

This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerelsausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausagesshowed no significant differences between the control and addition groups. The redness increased in a dose-dependent man-ner, but the yellowness decreased significantly with the addition of 7% chicken breast meat (p<0.05). The whiteness valueof mackerel sausage added with 7% chicken breast meat was significantly higher than those of the other groups (p<0.05). In texture analysis, the hardness and adhesiveness of the mackerel sausage added with 5% of chicken breast meat showedno significant differences as compared to the control. However, the mackerel sausages added with 7% and 10% of chickenbreast meat showed a dose-dependent decrease. The gel strength of the mackerel sausage added with 5% chicken breastmeat was not significantly different from the control, but the addition of 7% and 10% chicken breast meat reduced the gelstrength of the mackerel sausage. In sensory evaluation, the mackerel sausages prepared with chicken breast meat have higherscores in smell, taste, texture, hardness, chewiness, and overall preference as compared to the no addition group. Therefore,these results suggest that the optimal condition for improving the properties within mackerel sausages was 5% addition ofchicken breast meat.

Monitoring of white striping and wooden breast cases and impacts on quality of breast meat collected from commercial broilers (Gallus gallus)

Yuwares Malila,Juthawut U-chupaj,Yanee Srimarut,Premsak Chaiwiwattrakul,Tanaporn Uengwetwanit,Sopacha Arayamethakorn,Veerasak Punyapornwithaya,Chalutwan Sansamur,Catherine P. Kirschke,Liping Huang,Sur 아세아·태평양축산학회 2018 Animal Bioscience Vol.31 No.11

Objective: This study aimed at investigating white striping (WS) and wooden breast (WB) cases in breast meat collected from commercial broilers. Methods: A total of 183 breast samples were collected from male Ross 308 broilers slaughtered at the age of 6 weeks (n = 100) and 7 weeks (n = 83). The breasts were subjected to meat defect inspection, meat quality determination and histology evaluation. Results: Of 183, 4 breasts from 6-week-old broilers were classified as non-defective while the others exhibited the WS lesion. Among the 6-week-old birds, the defective samples from the medium size birds (carcass weight ≤2.5 kg) showed mild to moderate WS degree with no altered meat quality. Some of the breasts from the 6-week-old birds with carcass weight above 2.5 kg exhibited WB in accompanied with the WS condition. Besides of a reduction of protein content, increases in collagen matter and pH values in the defective samples (p<0.05), no other impaired quality indices were detected within this group. All 7-week-old broilers yielded carcasses weighing above 2.5 kg and showed abnormal characteristics with progressive severity. The breasts affected with severe WS and WB showed the greatest cook loss, hardness, springiness and chewiness (p<0.05). Development of WB induced significantly increased drip loss in the samples (p<0.05). Histology indicated necrotic events in the defective myofibers. Based on logistic regression, increasing percent breast weight by one unit enhanced the chance of WS and WB development with advanced severity by 50.9% and 61.0%, respectively. Delayed slaughter age from 6 to 7 weeks increased the likelihood of obtaining increased WS severity by 56.3%. Conclusion: Cases of WS and WB defects in Southeast Asia have been revealed. Despite few cases of the severe WS and WB, such abnormal conditions significantly impaired technological properties and nutritional quality of broiler breasts.