Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assesse...

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Bibliographic Details
Main Authors:	Dinesh D. Jayasena, Samooel Jung, Hyun Joo Kim, Young Sik Bae, Hae In Yong, Jun Heon Lee, Jong Geun Kim, Cheorun Jo
Format:	Article
Language:	English
Published:	Asian-Australasian Association of Animal Production Societies 2013-07-01
Series:	Asian-Australasian Journal of Animal Sciences
Subjects:	Baeksuk Broiler Korean Native Chicken Quality Samgyetang Sensory
Online Access:	http://www.ajas.info/upload/pdf/ajas-26-7-1038-18.pdf

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