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| A Review of Effects of Breeds and Anatomic Locations on Physicochemical Properties and Processing Characteristics of Chicken Meat |
| ZHOU Qian, HUI Teng, LIU Yi, DAI Ruitong* |
| College of Food Science and Nutritional Engineering, Chinese Agricultural University, Beijing 100083, China |
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Abstract Chicken, a cost-effective meat product with high nutritional value, is preferred by consumers over other meat sources. Chicken consumption in China increases year by year. However, whole chicken carcasses or parts (such as chicken breast, wings and legs) are mainly consumed in our country. Only a few processed chicken products are available in the market, which cannot meet consumers’ demand for high quality chicken products. The effects of breeds and muscle locations on physicochemical properties and processing characteristics, such as muscle fiber characteristics, protein and lipid composition, texture, color, moisture, water-holding capacity and gelling properties of meat are reviewed herein. Hopefully, this article can provide a theoretical basis for the rational selection of breeds and muscle locations of chicken meat and the production of high quality chicken products.
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2017, Vol. 31 
