Comparison of Meat Quality and Sensory Characteristics of Different Native Chickens in Korean Market

Abstract

To evaluate the meat quality differences of Korean Native Chickens (KNC) available in Korean market, the physicochemical and sensory characteristics of a broiler and two KNC (HH and WD breed) were analyzed. The fat content of KNC WD breast meat was higher than that of KNC HH. The breast and thigh meats of KNC HH had higher L * and a * values than the broiler or the KNC WD. WD meats showed greater DPPH radical scavenging activity and higher pH values than the HH. For the fatty acid composition, there was no significant difference in total content of the saturated fatty acids among chicken breeds (p>0.05). KNC had greater content of polyunsaturated fatty acids, especially arachidonic acid (20:4) and DHA (22:6), compared with the broiler. KNC WD meats had higher composition of linolenic acid (18:3) than the KNC HH. For sensory evaluation, the WD breast meat showed higher taste and tenderness scores than the HH. On the other hand, the soup made by broiler had higher taste scores than the KNC. The breast and thigh meat from two KNC breeds showed different quality parameters that may come from the differences of genetic attributes, feed, and production strategy between two breeds.

The Effect of Korean Native Chicken Breed Information on Consumer Sensory Evaluation and Purchase Behavior

“…The sensory attributes of the KNC leg showed similar results. Participants rated the KNC leg as more umami, chewier, and juicier, consistent with the results of previous studies (e.g., Cha et al, 2014;Jayasena et al, 2014;Kim et al, 2018;Lee et al, 2018).…”

“…KNC breast and leg texture had higher chewiness and juiciness in prior sensory evaluations (Cha et al, 2014;Kim et al, 2018), which included a descriptive sensory analysis with trained assessors. KNC breast has more flavorful volatile compounds than CB (Lee et al, 2012).…”

“…Korean native chickens (KNC), however, have experienced different demand patterns than overall chicken consumption. KNC has shown a slower growth rate than commercial broiler (CB), resulting in higher market price for KNC ( Cha et al, 2014 ; Jin et al, 2017 ). CB is the most commonly bred chicken on Korean farms ( Cha et al, 2014 ).…”

Analysis of Consumers' Preferences and Price Sensitivity to Native Chickens

“…Despite native chickens having good flavor and unique meat properties, many consumers still have not started buying native chickens ( Cha et al , 2014 ). However, an increasing preference for quality livestock products and reforming of national sentiment have led to slowly increasing interest in native chickens ( Han et al , 1996 ); accordingly, it is necessary to develop native chicken breeds that consumers want.…”

“…The majority of previous studies on native chickens were related to housewives’ awareness and uses of native chickens ( Han et al , 1996 ; Kim et al , 2015 ), the consumption patterns of native chickens products ( Han, 1998 ), increased chicken consumption in Korea ( Park, 2012 ), and comparison of meat quality and sensory characteristics of native chickens ( Cha et al , 2014 ). Moreover, the previous studies on chickens were related to the perception and consumption patterns associated with broilers ( Kim and Park, 2001 ) and the patterns of chicken meat consumption in the market ( Park, 2002 ).…”