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)...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Japan Poultry Science Association
2017-01-01
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| Series: | The Journal of Poultry Science |
| Subjects: | |
| Online Access: | https://www.jstage.jst.go.jp/article/jpsa/54/1/54_0160066/_pdf/-char/en |
| _version_ | 1797817026380562432 |
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| author | Keisuke Sasaki Michiyo Motoyama Yoshio Tagawa Kyoko Akama Takeshi Hayashi Takumi Narita Koichi Chikuni |
| author_facet | Keisuke Sasaki Michiyo Motoyama Yoshio Tagawa Kyoko Akama Takeshi Hayashi Takumi Narita Koichi Chikuni |
| author_sort | Keisuke Sasaki |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-13T08:46:20Z |
| format | Article |
| id | doaj.art-aa1daca123f04b35b6174d6a83393e75 |
| institution | Directory Open Access Journal |
| issn | 1346-7395 1349-0486 |
| language | English |
| last_indexed | 2024-03-13T08:46:20Z |
| publishDate | 2017-01-01 |
| publisher | Japan Poultry Science Association |
| record_format | Article |
| series | The Journal of Poultry Science |
| spelling | doaj.art-aa1daca123f04b35b6174d6a83393e752023-05-30T02:21:21ZengJapan Poultry Science AssociationThe Journal of Poultry Science1346-73951349-04862017-01-01541879610.2141/jpsa.0160066jpsaQualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained PanelKeisuke Sasaki0Michiyo Motoyama1Yoshio Tagawa2Kyoko Akama3Takeshi Hayashi4Takumi Narita5Koichi Chikuni6Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), JapanInstitute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), JapanTottori Swine & Poultry Experimental Station, JapanTochigi Prefecture Livestock & Dairy Experimental Center, JapanFukuoka Agriculture and Forestry Research Center, JapanInstitute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), JapanInstitute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), JapanThe 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.https://www.jstage.jst.go.jp/article/jpsa/54/1/54_0160066/_pdf/-char/enbroilerjidori-nikusensoryspringinesstexture |
| spellingShingle | Keisuke Sasaki Michiyo Motoyama Yoshio Tagawa Kyoko Akama Takeshi Hayashi Takumi Narita Koichi Chikuni Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel The Journal of Poultry Science broiler jidori-niku sensory springiness texture |
| title | Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel |
| title_full | Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel |
| title_fullStr | Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel |
| title_full_unstemmed | Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel |
| title_short | Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel |
| title_sort | qualitative and quantitative comparisons of texture characteristics between broiler and jidori niku japanese indigenous chicken meat assessed by a trained panel |
| topic | broiler jidori-niku sensory springiness texture |
| url | https://www.jstage.jst.go.jp/article/jpsa/54/1/54_0160066/_pdf/-char/en |
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