Sasaki Keisuke, Motoyama Michiyo, Tagawa Yoshio, Akama Kyoko, Hayashi Takeshi, Narita Takumi, Chikuni Koichi
Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan.
Tottori Swine & Poultry Experimental Station, Nambu-cho, Tottori 683-0361, Japan.
J Poult Sci. 2017 Jan 25;54(1):87-96. doi: 10.2141/jpsa.0160066.
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.
对（日本本土土鸡鸡肉）的质地进行了表征，并与矮脚肉鸡鸡肉的质地进行了比较。实验1：使用土鸡和肉鸡的胸肉（胸大肌，PM）、大腿肉（股二头肌，BF）以及（胸深肌）肉，通过蒸汽加热至终点温度75°C后，对一个经过训练的感官评定小组（=16 - 17人）进行定性感官测试，以便从ISO5492质地词汇中选择描述性质地项目。通过对应分析发现，土鸡和肉鸡在“咀嚼性”“硬度”和“弹性”方面的特征有所不同：它们可能是土鸡质地的特征。实验2：由经过训练的感官评定小组使用上述三个质地项目，对土鸡和肉鸡上述三种肌肉的质地特征进行定量比较。感官咀嚼性和硬度在肉鸡胸肉中最高，在土鸡大腿肉中次之，而感官弹性在土鸡大腿肉中最高。这些结果表明，与肉鸡相比，土鸡样质地的特征是具有弹性。
