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Quality Properties of Chicken Breast Ham manufactured with Spent Broiler Breeder Hen and Spent Laying Hen

육용종계 노계와 산란노계 가슴살 햄의 품질 특성

  • Received : 2016.09.01
  • Accepted : 2016.09.21
  • Published : 2016.09.30

Abstract

This study aimed to investigate the physicochemical properties of chicken breast ham manufactured with broiler (BR), spent broiler breeder hen (SBBH), and spent laying hen (SLH). The water holding capacity and final yield of chicken breast ham manufactured with SLH was significantly lower than chicken breast ham manufactured with BR and SBBH (P<0.05). The lightness and redness of chicken breast ham manufactured with SBBH were significantly higher than those of chicken breast ham manufactured with SLH (P<0.05). The yellowness of chicken breast ham manufactured with BR and SLH was significantly higher than that of chicken breast ham manufactured with SBBH (P<0.05). The shear force of chicken breast ham manufactured with SLH was the highest. The tenderness and overall acceptability of chicken breast ham manufactured with BR and SBBH were significantly higher than those of chicken breast ham manufactured with SLH. Therefore, SBBH and SLH can lead to various textures of chicken breast hams.

Keywords

chicken breast ham;spent broiler breeder hen;spent laying hen;broiler

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Cited by

  1. Effects of Sodium Tripolyphosphate and Canola Oil on the Quality of Chicken Nuggets Made from Old Layer Meat vol.45, pp.2, 2018, https://doi.org/10.5536/KJPS.2018.45.2.89

Acknowledgement

Supported by : (사)대한양계협회