title: Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions.
abstract: This study was performed to evaluate the quality characteristics of three deboned categories of chicken thigh meat: one which was slaughtered and deboned in the same plant (fresh); one which was slaughtered, deboned, frozen, and thawed in the same plant (frozen-thawed); and the last which was slaughtered in a plant, deboned in a different plant, but then transferred to the original plant (fresh-outside). Surface color, drip loss, 2-thiobarbituric acid reactive substances (TBARS) value, sensory evaluation, and total aerobic bacterial counts of the chicken samples were determined. Moreover, the torrymeter was used to measure the differences in freshness of the chicken meat. The surface color and the TBARS values did not show significant differences among the three categories. However, the total aerobic bacterial counts of fresh-outside and frozen-thawed chicken meat were significantly higher than the fresh chicken meat on the first storage day, and the drip loss of frozen-thawed chicken meat was significantly higher than the fresh-outside and fresh chicken meat. In addition, the sensory evaluation of frozen-thawed chicken meat was significantly lower than the fresh-outside and fresh chicken meat. Torrymeter values were higher in fresh chicken meat than fresh-outside and frozen-thawed chicken meat during the storage period. These results indicate that the quality of frozen-thawed chicken meat is comparatively lower than the fresh chicken meat, and the torrymeter values can accurately differentiate the fresh-outside and frozen-thawed chicken meat from the fresh ones.
authors.affiliation: Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea.
authors.forename: Young Sik
authors.initials: YS
authors.lastname: Bae
authors.affiliation: Korea Institute for Animal Products Quality Evaluation, Gunpo 435-010, Korea.
authors.forename: Jae Cheong
authors.initials: JC
authors.lastname: Lee
authors.affiliation: Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea.
authors.forename: Samooel
authors.initials: S
authors.lastname: Jung
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea.
authors.forename: Hyun-Joo
authors.initials: HJ
authors.lastname: Kim
authors.affiliation: Korea Institute for Animal Products Quality Evaluation, Gunpo 435-010, Korea.
authors.forename: Seung Yeop
authors.initials: SY
authors.lastname: Jeon
authors.affiliation: Korea Institute for Animal Products Quality Evaluation, Gunpo 435-010, Korea.
authors.forename: Do Hee
authors.initials: DH
authors.lastname: Park
authors.affiliation: Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea.
authors.forename: Soo-Kee
authors.initials: SK
authors.lastname: Lee
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea.
authors.forename: Cheorun
authors.initials: C
authors.lastname: Jo
keywords: chicken thigh; deboning; differentiation; fresh; frozen-thawed; torrymeter