Quality Comparison of Chuncheon Dakgalbi Made with Ross Broilers, Hy-line Brown Chicks and Mini Broilers Meat

摘要

This study was conducted to compare the quality of Chuncheon Dakgalbi made with meat from three chicken breeds. Ross male broilers, Hy-line brown male chicks and White mini male broilers were raised for 18 d, 49 d and 35 d, respectively, and slaughtered. The thigh meat from carcasses on each breed was used for this experiment. The fat content was higher in White mini broiler meat than Ross broiler and Hy-line brown chick meat (P<0.05). No differences were observed in aroma patterns of raw meat and Chuncheon Dakgalbi between all breeds. The Chuncheon Dakgalbi made with White mini broiler meat had higher color stability and lipid oxidation stability and showed higher sensory scores such as visual color and overall acceptability. Therefore, the Chuncheon Dakgalbi made with White mini broiler meat showed the best quality among the three chicken breeds.