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Quality of Commercial Broiler Breast Meat Retailed in Korea
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 Title & Authors
Quality of Commercial Broiler Breast Meat Retailed in Korea
Yang, Inyong; Im, Pureum; Kang, Jinsu; Kwak, Hansub; Jeong, Yoonhwa; Kim, Misook; Lee, Youngseung;
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Overall quality of six kinds of commercial broiler breast fillets (A~F) retailed in Korea were examined, including proximate composition analysis, shape profile analysis, pH, color, tenderness, cooking loss, descriptive analysis, and consumer testing. A total of 120 breast meat fillets were purchased at a local market. Overall quality of broiler breast meat commercially available in Korea was found to vary significantly, indicating a broad range of product quality in the marketplace. Moisture content of meat ranged from 74.4 to 76.4%, whereas protein, fat, and ash contents were 21.8~25.2, 0.2~0.8, and 1.07~1.16%, respectively. The pH ranged from 6.2 to 6.4, whereas color values (, , and ) were 52.2~57.2, -3.5~0.5, and 8.3~13.6, respectively, among all products tested. Approximately 9% variation in cooking loss was detected depending on the products evaluated, whereas shapes (height, width, and length) of meat were also significantly different (15% variation on average). Product F was proven to be the least tender and least liked by consumers, implying that tenderness is a key attribute determining consumer acceptability of broiler breast meat.
commercial broiler breast meat;quality;tenderness;sensory evaluation;
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관능평가에 대한 제언,곽한섭;

식품산업과 영양, 2016. vol.21. 1, pp.11-14
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