Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel

Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel

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)...

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Bibliographic Details
Main Authors: Keisuke Sasaki, Michiyo Motoyama, Yoshio Tagawa, Kyoko Akama, Takeshi Hayashi, Takumi Narita, Koichi Chikuni
Format: Article
Language:English
Published: Japan Poultry Science Association 2017-01-01
Series:The Journal of Poultry Science
Subjects:
broiler
jidori-niku
sensory
springiness
texture
Online Access:https://www.jstage.jst.go.jp/article/jpsa/54/1/54_0160066/_pdf/-char/en

Internet

https://www.jstage.jst.go.jp/article/jpsa/54/1/54_0160066/_pdf/-char/en

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