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Comparison of pH, Water Holding Capacity and Color among Meats from Korean Native Chickens
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  • Journal title : Korean Journal of Poultry Science
  • Volume 42, Issue 2,  2015, pp.101-108
  • Publisher : The Korean Society of Poultry Science
  • DOI : 10.5536/KJPS.2015.42.2.101
 Title & Authors
Comparison of pH, Water Holding Capacity and Color among Meats from Korean Native Chickens
Jung, Samooel; Kim, Hyun Joo; Lee, Hyun Jung; Seo, Dong Won; Lee, Jun Heon; Park, Hee Bok; Jo, Cheorun; Nam, Ki Chang;
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This study investigated the initial pH measured at 15 min post-mortem, ultimate pH, water holding capacity (WHC), and color of meats obtained from five lines of Korean native chicken (KNC) for the development of breed for high-quality meat. In addition, the effect of sex was examined. In total, 595 progeny (Black [B], Grey-Brown [G], Red-Brown [R], White [W] and Yellow-Brown [Y]) from 70 full-sib families were used. Chickens were slaughtered at 20 wk of age and the measurement traits of all breast and thigh meats from 595 chickens were analyzed. The initial pH at 15 min post-slaughter of the breast and thigh meats was affected by the line and sex of Korean native chicken (P<0.05). However, there was no line and sex effect on ultimate pH and WHC of the breast and thigh meat except that the ultimate pH of thigh meat had line effect. Except for the value of breast meat, the meat color was significantly affected by line and sex (P<0.05). The ultimate pH showed consistently negative correlation with the value and positive correlation with the value in breast and thigh meats. Based on the results, we concluded that the line W in male chickens and the line G and W in female chickens may be good candidates for the selection to develop breed for high-quality meat because these lines showed property of high initial pH or/and ultimate pH.
Korean native chicken breeds;pH;water holding capacity;color;
 Cited by
레토르트 쇠고기의 텍스처 연화를 위한 보수력 향상에 관한 전처리 방법 연구,최준봉;정명수;조원일;

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