Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel
2017, Japan Poultry Science Association..
The texture of jidori-niku (Japanese indigenous native chicken meat) was characterized and compared with those of Chunky broiler chicken meat. Experiment 1: A qualitative sensory test using jidori-niku and broiler breast (pectoralis major, PM), thigh (biceps femoris, BF) and sasami (deep pectoral) meat cooked to the end-point temperature 75°C by steam-heating was administered to a trained sensory panel (n=16-17) for the selection of descriptive texture items from ISO5492 texture words. By the correspondence analysis, the characteristics of 'chewiness,' 'hardness' and 'springiness' were found to be different between jidori-niku and broiler: they likely characterize jidori-niku texture. Experiment 2: Texture characteristics in the three above-mentioned muscles in jidori-niku and broiler were compared quantitatively using the three above-mentioned texture items by the trained sensory panel. Sensory chewiness and hardness were the highest in the broiler PM and second highest in the jidori-niku BF, whereas sensory springiness was the highest in the jidori-niku BF. These results suggest that jidori-niku-like texture was characterized as a springy texture as compared to broiler meat.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2017 |
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| Erschienen: |
2017 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:54 |
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| Enthalten in: |
The journal of poultry science - 54(2017), 1 vom: 25. Jan., Seite 87-96 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Sasaki, Keisuke [VerfasserIn] |
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| Links: |
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| Themen: |
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| Anmerkungen: |
Date Revised 28.09.2020 published: Print Citation Status PubMed-not-MEDLINE |
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| doi: |
10.2141/jpsa.0160066 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM314806504 |
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| 520 | |a 2017, Japan Poultry Science Association. | ||
| 520 | |a The texture of jidori-niku (Japanese indigenous native chicken meat) was characterized and compared with those of Chunky broiler chicken meat. Experiment 1: A qualitative sensory test using jidori-niku and broiler breast (pectoralis major, PM), thigh (biceps femoris, BF) and sasami (deep pectoral) meat cooked to the end-point temperature 75°C by steam-heating was administered to a trained sensory panel (n=16-17) for the selection of descriptive texture items from ISO5492 texture words. By the correspondence analysis, the characteristics of 'chewiness,' 'hardness' and 'springiness' were found to be different between jidori-niku and broiler: they likely characterize jidori-niku texture. Experiment 2: Texture characteristics in the three above-mentioned muscles in jidori-niku and broiler were compared quantitatively using the three above-mentioned texture items by the trained sensory panel. Sensory chewiness and hardness were the highest in the broiler PM and second highest in the jidori-niku BF, whereas sensory springiness was the highest in the jidori-niku BF. These results suggest that jidori-niku-like texture was characterized as a springy texture as compared to broiler meat | ||
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| 700 | 1 | |a Motoyama, Michiyo |e verfasserin |4 aut | |
| 700 | 1 | |a Tagawa, Yoshio |e verfasserin |4 aut | |
| 700 | 1 | |a Akama, Kyoko |e verfasserin |4 aut | |
| 700 | 1 | |a Hayashi, Takeshi |e verfasserin |4 aut | |
| 700 | 1 | |a Narita, Takumi |e verfasserin |4 aut | |
| 700 | 1 | |a Chikuni, Koichi |e verfasserin |4 aut | |
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