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| Suitability of Different Breeds and Meat Cuts for Processing of Dry-Cured Chicken Products |
| ZHOU Xinghu1, CHEN Yulian2, WANG Junqing3, LIU Dongmei2, HUANG Jichao2, WANG Jiajin4, HUANG Ming2,* |
| 1.Nanjing Professor Huang Food Science and Technology Co. Ltd., Nanjing 211225, China; 2.National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 3.Henan Yongda Meiji Food Co. Ltd., Hebi 456750, China; 4.Suqian Huangjia Food Co. Ltd., Suqian 223800, China |
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Abstract The objective of this study was to select the suitable material for dry-cured chicken products by comparing the physicochemical, sensory and nutritional properties of dry-cured chicken products produced from breast and thigh meats from three different breeds, namely commercial Chinese crossed chickens (817C), imported commercial broiler (Arbor Acers broiler, AAB) and commercial spent hens (Hyline Brown, HLB). The results showed that HLB products displayed the highest values of yield and moisture content, followed by AAB and 817C. AAB products had significantly higher yellowness (b*) and brightness (L*) values (P < 0.05) than the other chicken products. Besides, breast products of HLB exhibited significantly higher values for all textural parameters, whereas there were no differences in hardness and chewiness between thigh products of AAB and 817C (P > 0.05). In addition, HLB breast, 817C breast, 817C thigh and AAB thigh products showed higher overall acceptance scores. 817C breast and AAB thigh products also contained more total free amino acids and flavor amino acids. In conclusion, the meat of AAB is the most suitable material for dry-cured chicken product, while 817C was more suitable than HLB.
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2017, Vol. 31 
