Chicken Flavor Studies

Characteristics of chicken flavor-containing fraction extracted from raw muscle

“…The pH value of 5.8 for white-meat fraction B is the same as that reported for raw breast-muscle slurry by Minor et al (1966), but the 7.2 value for dark-meat B is higher than the 6.1 they report for raw leg-muscle slurry. This difference may partially account for the less pronounced chicken flavor in dark 5, since Verified by Ehrlich's reagent (Smith, 1953).…”

“…The lack of detectable chicken flavor in the recombined sample of dark meat could have been due to dilution of flavor components or to change in their relative proportions during fractionation and reconstitution. Minor et al (1966), however, point out that chicken leg muscle belongs organoleptically in the red-meat category, having a pronounced beef-like odor when mixed with water and warmed. Consequently, a predominance of "meaty, brothy" characteristics would be expected.…”

“…These observations would occur if glutathione were present. This tripeptide has been discovered to be a precursor of chicken aroma by Mecchi et al (1964), to improve the flavor of chicken broth by Kazeniac (1961), and to produce a chickenlike taste when combined with other precursors in the model system of Minor et al (1966).…”

Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C

“…What the effect on the flavour of the cooked meat would be from changes in amino acid concentration of the magnitude revealed by the present analyses is difficult to decide. Taurine, the individual acid present at by far the largest concentration (1-9 mg/g in leg muscle, very much less in breast muscle, Table 2) has been reported to possess " a serumy, somewhat astringent taste " (Kazeniac, 1961), and Minor, Pearson and Stine (1966) found that the addition of taurine (0-25 mg/ml) to a model mixture imparted a serumy flavour and changed its character from a resemblance to broth made from breast meat to both from leg meat. Our own tests showed a just detectable astringent after-taste at a concentration of 20 mg/ml in water at neutral or slightly acid pH, but breast meat cooked with the addition even of this large amount of taurine was not noticeably different in flavour.…”