Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assesse...

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Main Authors: Jayasena, Dinesh D., Jung, Samooel, Kim, Hyun Joo, Bae, Young Sik, Yong, Hae In, Lee, Jun Heon, Kim, Jong Geun, Jo, Cheorun
Format: Artigo
Jezik:Inglês
Izdano: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013
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Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC4093503/
https://ncbi.nlm.nih.gov/pubmed/25049883
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.2012.12684
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