Abstract：Stewing is one of the most traditional Chinese recipes. This study was designed to investigate the effects of chicken
breed and age, salt concentration, storage type (fresh, chilled and frozen), stewing time and fire power on quality characteristics
of stewed chicken meat and chicken soup such as sensory attributes and physiochemical properties (protein, fat, dry matter,
flavor components and histological traits) using an orthogonal array design. The results showed that broiler meat had a better
palatability than hen meat, while converse results were observed for chicken soup. The meat and soup stewed with medium
power for a long time in the presence of an appropriate salt concentration had better quality. The stewed chicken from frozen
meat showed the best quality, while the quality of the chicken soup from fresh meat was the best. The optimal recipe parameters
were found as stewing for 2 h at a fire power of 800 W with the addition of 1.5% salt.
2012, Vol. 26 
