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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.1
- 수록면
- 180 - 190 (11page)
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초록· 키워드
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This study aimed to determine the carcass and meat quality of broiler chickens based on the slaughter age (28, 30, 32, and 34 days). The carcass characteristics included live and carcass weights, carcass rate, dressing rate, and retail cut weight. The meat quality properties were determined through proximate composition, pH, color, water holding capacity (WHC), cooking yield, and shear-force. The broiler chicken live, carcass, breast, thigh, and wing weights significantly increased with the slaughter age (p < 0.05); the tenderloin weight also exhibited a similarly increasing trend. However, the carcass rate of the day 28 sample was significantly lower than the other samples (p < 0.05). The protein and ash contents of the breast exhibited an increasing trend with increasing slaughter age. The protein content of the thigh of the day 28 sample was significantly lower than that of the other samples (p < 0.05), while the ash contents of the day 28 and 30 samples were significantly lower. The redness of the breast showed an increasing trend, and the pH and lightness of the thigh exhibited a decreasing trend with slaughter age. The WHC and cooking yields of the day 30 and 32 breast and thigh samples were significantly higher than those of the day 28 and 34 samples (p < 0.05). The breast and thigh shear-force of the day 30?34 samples were significantly higher than those of the day 28 sample (p < 0.05). The present study showed that even with a twoday difference in slaughter age, the broiler chicken meat quality showed a significant difference in several characteristics.
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참고문헌 (43)
참고문헌 신청
김계웅 / 2019 / 육계의 사육환경에 따른 출하성적 분석 / 한국가금학회지 46(1):25~30
KREI / Livestock trend observation
J. Nasr / 2011 / Increasing Amino Acids Density Improves Broiler Live Weight / International Journal of Poultry Science 10(7):523~526
채현석 / 2011 / 육계의 사육 일령에 따른 닭고기의 이․화학적 특성에 미치는 영향 / 한국가금학회지 38(4):285~291
Shai Barbut / 2012 / Convenience breaded poultry meat products – New developments / Trends in Food Science & Technology 26(1):14~20
KREI / Livestock trend observation
J. Nasr / 2011 / Increasing Amino Acids Density Improves Broiler Live Weight / International Journal of Poultry Science 10(7):523~526
채현석 / 2011 / 육계의 사육 일령에 따른 닭고기의 이․화학적 특성에 미치는 영향 / 한국가금학회지 38(4):285~291
Shai Barbut / 2012 / Convenience breaded poultry meat products – New developments / Trends in Food Science & Technology 26(1):14~20
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