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Poult Sci. 2014 Dec;93(12):3163-70. doi: 10.3382/ps.2014-04241. Epub 2014 Oct 11.

Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens.

Author information

1
Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka.
2
Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea.
3
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Republic of Korea.
4
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Republic of Korea cheorun@snu.ac.kr.

Abstract

This study was aimed at comparing the taste-related compound content in the breast and leg meat from 100-d-old Korean native chickens (KNC-100) and 32-d-old commercial broilers (CB-32) and determining the changes in these compounds during cooking. Cocks from certified meat-type commercial broiler (Ross) and Korean native chicken (Woorimatdag) strains were raised under similar standard commercial conditions, and a total of 10 birds from each breed were slaughtered at 32 and 100 d of age, which represents their market ages, respectively. Raw and cooked meat samples were prepared separately from the breast and leg and analyzed. The KNC-100 showed significantly higher concentrations of inosine 5'-monophosphate, reducing sugars, glutamic acid, linoleic acid, arachidonic acid, and docosahexaenoic acid than CB-32 did. Additionally, significantly higher inosine 5'-monophosphate, cysteine, arachidonic acid, and docosahexaenoic acid concentrations were observed in the breast meat, whereas the leg meat had higher concentration of glutamic acid, oleic acid, and linoleic acid (P < 0.05). Significant depletions in the concentration of all taste-related compounds occurred during the cooking process, except oleic and linoleic acids. We suggest that the higher levels of taste-related compounds present in KNC-100 meat compared with CB-32 meat may result in the unique taste of the former meat, as has been previously reported. In addition, the results of this study may provide useful information for selection and breeding programs.

KEYWORDS:

Korean native chicken; broiler; cooking; inosine 5′-monophosphate; reducing sugar

PMID:
25306456
DOI:
10.3382/ps.2014-04241
[Indexed for MEDLINE]

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