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. 2017 Jan 25;54(1):87-96.
doi: 10.2141/jpsa.0160066.

Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel

Keisuke Sasaki  1 , Michiyo Motoyama  1 , Yoshio Tagawa  2 , Kyoko Akama  3 , Takeshi Hayashi  4 , Takumi Narita  1 , Koichi Chikuni  1
Affiliations

Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel

Keisuke Sasaki et al. J Poult Sci. .

Abstract

The texture of jidori-niku (Japanese indigenous native chicken meat) was characterized and compared with those of Chunky broiler chicken meat. Experiment 1: A qualitative sensory test using jidori-niku and broiler breast (pectoralis major, PM), thigh (biceps femoris, BF) and sasami (deep pectoral) meat cooked to the end-point temperature 75°C by steam-heating was administered to a trained sensory panel (n=16-17) for the selection of descriptive texture items from ISO5492 texture words. By the correspondence analysis, the characteristics of 'chewiness,' 'hardness' and 'springiness' were found to be different between jidori-niku and broiler: they likely characterize jidori-niku texture. Experiment 2: Texture characteristics in the three above-mentioned muscles in jidori-niku and broiler were compared quantitatively using the three above-mentioned texture items by the trained sensory panel. Sensory chewiness and hardness were the highest in the broiler PM and second highest in the jidori-niku BF, whereas sensory springiness was the highest in the jidori-niku BF. These results suggest that jidori-niku-like texture was characterized as a springy texture as compared to broiler meat.

Keywords: broiler; jidori-niku; sensory; springiness; texture.

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Figures

Fig. 1.
Fig. 1.
Correspondence analysis of texture terms for broiler and jidori-niku pectoralis major (PM), biceps femoris (BF), and deep pectoral (DP) muscles. (A): Plot of correspondence scored of each muscle sample. Closed circles and triangles indicate broiler and jidori-niku samples, respectively. (B): The coordinates for the texture items related to factors 1 and 2. ●: hardness, ▴: chewiness, ■: springiness, △: surface moisture, and ◊: body moisture. Lowercase letters indicate the texture items by item code indicated in Table 1. The continuous lines in the panel indicate texture attributes associated with factor 1 (x-axis), such as chewiness (c1–c4), hardness (h1–h4) and springiness (s1–s4). The broken lines indicate texture attributes associated with factor 2 (y-axis) such as surface and body moistures (sm1–sm3 and bm1–bm6, respectively). (C): The coordinates for the texture items not related to factors 1 and 2. ◆: gumminess, ○: fattiness, ×: fracturability, +: conformation, and *: adhesiveness. Lowercase letters indicate the texture items by item code indicated in Table 1 as same as panel (B).
Fig. 2.
Fig. 2.
Sensory chewiness (A),hardness (B),and springiness (C) ratings of broiler and jidori-niku PM,BF,and DP muscles assessed by the trained sensory panel. Open circles indicate broiler meat and closed circles indicate jidori-niku meat. Values are expressed as least squares means±SEM. Values with different superscripts within each panel differ significantly (P<0.05).
Fig. 3.
Fig. 3.
Instrumental texture characteristics of broiler and jidori-niku PM,BF,and DP muscles. A: Shear-Force values, B: Texture profile analysis (TPA) hardness. C: TPA gumminess. D: TPA springiness. Open circles indicate broiler meat and closed circles indicate jidori-niku meat. Values are least squares means±SEM. Values with different superscripts within each panel differ significantly (P<0.05).
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