Comparison of the Quality of the Chicken Breasts from Organically and Conventionally Reared Chickens

• 발행기관: 한국축산식품학회
• 저자명: Dong Hun Kim Soo Hyun Cho Jin Hyoung Kim Pil Nam Seong Jong Moon Lee Cheo Run Jo Dong Gyun Lim
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제4호, 409~414쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.10.31

영문 초록

In this study, the quality of chicken breasts from organically reared chickens was compared with that of chicken breasts from conventionally reared chickens. Broilers were raised in an indoor pen with conventional and organic production system, respectively. The diet formulation for the organically reared chickens and the production density were in accordance with the guidelines for organic chicken products. Twenty birds from each group were slaughtered and their breasts were obtained for analysis. The organic chicken breasts had a higher cooking loss, and waterholding capacity, and a lower shear force (p

키워드

conventional organic fatty-acid composition meat quality