ArticleAsian-Australasian journal of animal sciences2013
Comparison of quality traits of meat from korean native chickens and broilers used in two different traditional korean cuisines.
Article in Asian-Australasian journal of animal sciences, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 52 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
52 citing papers in PubMed, 125 citations in OpenAlex.
- Volatilomics analysis reveals marker compounds for assessing chicken freshness and detecting frozen-thawed Korean native chicken.Poultry science · 2026Article
- Dynamic linkages between chicken meat production, consumption, income and trade: Evidence from Wavelet coherence and Granger causality in Asia.Poultry science · 2026Article
- Incorporation of Cactus Berry (Foods (Basel, Switzerland) · 2025Article
- Evaluation of broiler chickens performance, health and economic impact following supplementation with curry leaves powder (Murraya koenigii).Tropical animal health and production · 2025Article
- Genome-wide association studies of the fatty acid composition of Korean native chicken breast meat.Journal of animal science and technology · 2025Article
- The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast.Food science of animal resources · 2025Article
- Comparative analysis of meat quality and flavor profiles between Bian chicken and Cobb broiler using FTIR and GC×GC-TOF MS technologies.Frontiers in nutrition · 2025Article
- Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: a review.NPJ science of food · 2024Review
- The influence of genotype and sex on carcass composition, meat quality, digestive system morphometry and leg bone dimensions in Japanese quails (C. coturnix japonica).Scientific reports · 2024Article
- Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking.Foods (Basel, Switzerland) · 2024Article
- Genome-Wide Association Study on the Content of Nucleotide-Related Compounds in Korean Native Chicken Breast Meat.Animals : an open access journal from MDPI · 2023Article
- Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions.Foods (Basel, Switzerland) · 2023Article
- Effects of selenium supplementation on the growth performance, slaughter characteristics, and blood biochemistry of naked neck chicken.Poultry science · 2023Article
- Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef.Foods (Basel, Switzerland) · 2023Article
- Carcass and Meat Quality Traits of Males and Females of the "Animals : an open access journal from MDPI · 2022Article
- Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens.Foods (Basel, Switzerland) · 2022Article
- Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshness.NPJ science of food · 2022Article
- The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nucleic Acid Contents.Food science of animal resources · 2022Article
- Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets.Molecules (Basel, Switzerland) · 2022Article
- Meat Quality Parameters, Sensory Properties and Consumer Acceptance of Chicken Meat from Dual-Purpose Crossbreeds Fed with Regional Faba Beans.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL), KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS), broiler for baeksuk (BL), and broiler for samgyetang (BS) were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS. The L* values of breast and thigh meat, but not the a* values, were significantly different between KNS and BS, whereas significant differences in both values were observed between KNL and BL. Compared to the other three types of chickens, KNS contained the highest total and insoluble collagen content, and KNL and BL showed higher inosine-5'-monophosphate content in their meat. Overall, KNL and KNS contributed darker, less tender meat with higher protein and less fat content together with more n-3 fatty acids, as opposed to their counterparts used for the same cuisines. Based on the results of the sensory analysis, even though there are some differences in physiochemical traits, different chicken sources do not differ in overall sensory quality. This information can help consumers to understand better the meat available for their preferred traditional cuisines.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.