Sensory and physicochemical characteristics of Japanese jidori chicken (Choshu ‐Kurokashiwa) and broiler thigh meat: Effect of cooking procedure

This study aimed to investigate the effects of various cooking procedures on the sensory and physicochemical properties of Japanesejidori chicken (Choshu-Kurokashiwa) and broiler thigh meat. Thigh meats were cooked using three different procedures: grilling, boiling, and deep-frying. Subsequently, we performed sensory evaluation by a trained panel and instrumental analysis on both raw and cooked meat to determine changes in pH, shear force value, cooking loss, nucleotide metabolite contents, and proximate, free amino acid, and fatty acid composition. From the sensory evaluation, “springiness” and “chewiness” were found to be characteristics ofChoshu-Kurokashiwa thigh meat among all cooking procedures. In terms of “juiciness” and “sulfur flavor,” chicken breed and cooking procedure interacted, and these were considerably higher inChoshu-Kurokashiwa meat than in broiler meat only when boiling. In the instrumental analysis,Choshu-Kurokashiwa meat showed a considerably higher shear force value and lower free amino acid content than broiler meat, regardless of the cooking procedure used. Again, in terms of cooking loss, chicken breed and cooking procedure interacted, and this was considerably lower inChoshu-Kurokashiwa meat than in broiler meat only when boiling. These results showed that cooking procedure should be considered when describing the sensory characteristics ofjidori thigh meat.
Source: Animal Science Journal - Category: Zoology Authors: Tags: RESEARCH ARTICLE Source Type: research