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

The texture of (Japanese indigenous native chicken meat) was characterized and compared with those of Chunky broiler chicken meat. Experiment 1: A qualitative sensory test using and broiler breast (pectoralis major, PM), thigh (biceps femoris, BF) and (deep pectoral) meat cooked to the end-point temperature 75°C by steam-heating was administered to a trained sensory panel (=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 and broiler: they likely characterize texture. Experiment 2: Texture characteristics in the three above-mentioned muscles in 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 BF, whereas sensory springiness was the highest in the BF. These results suggest that -like texture was characterized as a springy texture as compared to broiler meat.