Skip to main content

View full-text article in PMC

. 2019 Aug 3;33(1):139–147. doi: 10.5713/ajas.19.0203

Table 2.

Meat physicochemical properties of retorted Samgyetang made from different chicken breeds

Parameters	Treatments¹⁾				SEM

	WSB	CB	KNC	OLH
Breast
Moisture (%)	66.7^a	67.2^a	65.6^b	61.4^c	0.73
Crude protein (%)	29.7^b	29.6^b	31.0^b	33.7^a	0.52
Crude fat (%)	3.20^b	2.80^b	3.00^b	4.70^a	0.27
Ash (%)	0.70	0.80	0.70	0.70	0.03
pH	6.37^a	6.37^a	6.21^a	5.99^b	0.06
Shear force (kg)	1.61^c	1.45^c	2.22^b	2.49^a	0.10
Thigh
Moisture (%)	65.6^a	65.8^a	63.4^b	61.0^c	0.64
Crude protein (%)	25.2^b	24.7^b	28.3^ab	28.9^a	0.64
Crude fat (%)	8.80^ab	9.20^a	7.60^b	9.90^a	0.32
Ash (%)	0.90	0.70	0.80	0.60	0.05
pH	6.88^ab	6.92^a	6.74^b	6.88^ab	0.03
Shear force (kg)	0.88^b	0.84^b	0.95^b	2.87^a	0.18
Whole carcass
Cooking loss (%)	34.3^b	35.0^b	36.8^ab	39.4^a	0.61

SEM, standard error of the mean.

¹⁾

WSB, white-semi broilers; CB, commercial broilers (ross broiler); KNC, Korean native chickens (Hanhyup-3-ho); OLH, old laying hen (Hy-line).

^a–c

Means within each row are significantly different (p<0.05).