Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea

Abstract

This study was conducted to compare the quality and sensory characteristics of spent hen and broiler in South Korea. The carcasses of spent hens and broilers that had been slaughtered 24 h before were used. The cooking yield and water holding capacity of broiler was significantly higher than that of spent hen (p < 0.05). The pH of broiler thigh was significantly higher than that of the other treatments (p < 0.05), while on the other hand spent hen breast had a lower value than other treatments (p < 0.05). The redness of the thigh of both types was more than that of the breast (p < 0.05). In contrast, the yellowness of the breast of the two types was more than that of the thigh of both types. The changes in organoleptic characteristics of broiler was higher than that of spent hen, and the aroma patterns detected using the electronic nose were markedly different in terms of the type of meat. Spent hens are generally considered to have lower consumption rates than broilers because they have a lower taste and aroma. Therefore, the results of this study suggest that processing or additives are required in the distribution method of spent hens.

Keywords: breast; broiler; quality and sensory characteristics; spent hen; thigh.

Figure 1

Cooking yield and WHC calculated from the breast and thigh of spent hens and broilers. Standard deviations are expressed on bars. a,b in the same test with different letters indicates that the results are significantly different (p < 0.05). SB, spent hens breast; BB, broilers breast; ST, spent hens thigh; BT, broilers thigh.

Figure 2

Changes in organoleptic characteristics detected using an electronic tongue on the breast and thigh of spent hens and broilers. SB, spent hens breast; BB, broilers breast; ST, spent hens thigh; BT, broilers thigh.

Figure 3

Principal component analysis using an electronic nose on the breast and thigh of spent hens and broilers. SB, spent hens breast; BB, broilers breast; ST, spent hens thigh; BT, broilers thigh.