臺灣博碩士論文加值系統

雞肉廣泛地被大眾消費者所接受，消費量逐年上升。土雞肉具有特殊之風味及肉質特性，使得其感官特性與白肉雞有明顯差異。藉由分析台灣土雞 (Taiwan native chicken, TNC) 及商業白肉雞 (commercial broiler, BR) 之描述性感官品評 (descriptive sensory analysis) 及物化特性，並探討不同烹煮條件對於雞肉品質及適口性之影響，可以瞭解各雞種肉質特性，促進台灣土雞之消費，對於產業界具有關鍵性影響。因此本研究主要目的為探討不同加熱處理對於雞肉物化性質、描述性感官品評及組織結構等之影響，且分析各項品質地特性之關係。試驗一結果顯示， BR及TNC雞肉在多汁性、風味和質地具有顯著差異 (P < 0.05)。相較於BR組，TNC肉烹煮後有較低之蒸煮失重，使其於感官品評分析時，藉由咀嚼釋出較多水分，提高吞嚥後口中之滑順程度。TNC肉具有較高之質地感官品評特性，且雞肉風味較BR強烈，因此BR及TNC肉於質地感官品評特性上具有顯著之差異；肉中膠原蛋白含量、截切值及蒸煮失重等物性質地分析結果，亦與質地感官品評特性間具有高度相關 (r ≈ 0.7-0.9)，皆顯著地影響雞肉品質。試驗二中，將TNC及BR之胸肉加熱至不同之中心溫度 (50-95°C) 後進行分析，隨著雞肉之中心溫度上升，兩組之蒸煮失重、可溶性膠原蛋白含量、截切值及硬度皆增加，其中雞肉之質地特性及可溶性蛋白質含量、蒸煮失重間具有高度相關性。試驗三則探討裝袋後烹煮 (in-bag cooking, BC) 及沸水直接烹煮 (cooked directly in hot water, WC) 兩種烹煮方法對雞胸肉之影響，結果顯示，在截切值、膠原蛋白含量、顯微結構、紅色度、黃色度及描述性感官品評上，兩者皆無顯著差異 (P > 0.05)，但BC組別有顯著較高之亮度、烹煮失重及較低蛋白質溶解度 (P < 0.05)。試驗四中探討濕熱 (water-cooking, WC) 及乾熱 (oven-cooking, OC) 兩種烹煮方式對TNC胸肉之影響，結果顯示OC組有顯著較高之烹煮時間、蒸煮失重、截切值及較暗之顏色 (P < 0.05)。加熱後兩者之蛋白質溶解度皆會下降，但兩者間無顯著差異。加熱後WC組有顯著較高之膠原蛋白溶解度及肌原纖維破斷指數。OC組之肌肉纖維收縮程度顯著較高 (P < 0.05)。描述性感官品評結果顯示，WC組有較高之水份釋出及較低之質地特性；OC組則有較深之顏色及雞肉風味。綜觀上述，描述性感官品評可描述及量化雞肉之感官特性。此外，藉由儀器及感官品評測定結果相互對照，可得知感官特性及物理化學特性間具有高度相關性。由本研究結果得知，不同烹煮方式及條件對於雞肉熟肉品質及適口性有顯著之影響，未來可藉由選擇不同烹煮方式及條件，生產具有高品質特性之家禽產品。

Chicken meat is well-accepted as a healthier food option compared to red meat. Chicken offers several advantages over red meat that account for an increasing trend in chicken consumption. The unique organoleptic characteristics of native chicken are preferred for the rich flavors and superior texture. Promoting the consumption of Taiwan native chicken (TNC) meat is critical to the industry. Studies on the physicochemical characteristics and descriptive sensory analysis, as well as the relationship between instrumental attributes and human sensory attributes of the TNC and commercial broiler (BR) meat should be conducted. Additionally, the thermal treatment considerably influences the quality and palatability of cooked meat. Therefore, the objectives of this study was to investigate the thermal treatment on physicochemical characteristics, descriptive sensory analysis, and microstructural properties of chicken meat and interpretation of the relationship between meat parameters.
In the experiment 1, it was found that both chicken breeds had significant difference in juiciness, flavor, and meat texture, whereas TNC meat had lower cooking loss after cooking, as a result to higher moisture release and oily mouth coat when analyzed by sensory analysis. The TNC meat had higher textural sensory attributes and provided more intense chicken flavors than BR meat. It clearly demonstrated that the sensory textural attributes vary between BR and TNC meat, and the instrumental texture attributes (e.g., collagen, shear force, cooking loss) were highly correlated with sensory textural attributes (r ≈ 0.7 to 0.9) and influenced cooked meat eating qualities greatly. In the experiment 2, TNC and BR breast meat were heated with various end-point temperatures (50–95°C). With increasing end-point temperature, the cooking loss, collagen solubility, shear force value, and hardness of samples increased in both breeds. BR and TNC meats performed differently upon heating in certain characteristics. The textural attributes had highly correlated with the level of protein solubility and cooking loss of meat. In the experiment 3, the influence of cooking conditions, including laboratory condition “in-bag cooking (BC)”, and real life cooking condition “cooked directly in hot water (WC)”, on the quality of TNC breast meat was evaluated. The results revealed that no significant differences were observed in quality attributes including shear force, collagen solubility, microstructures, redness, yellowness, and descriptive sensory characteristics between treatments. However, BC meat had significantly higher lightness, cooking loss and lower protein solubility after cooking. In experiment 4, TNC breast meat was heated using different cooking methods including, moist-heat (water-cooking; WC) and dry-heat (oven-cooking; OC). The results showed that the OC meat had a significantly higher cooking time, cooking loss, shear force values and darker color than WC meat. Protein solubility decreased after cooking in both cooking methods; however no statistical difference was observed between WC and OC meats, whereas collagen solubility and myofibrillar fragmentation index (MFI) increased after cooking and WC meat exhibited higher collagen solubility and MFI (P < 0.05). The fibril shrinkage was noticeable in OC meat (P < 0.05). Descriptive sensory analysis revealed that WC meat exhibited higher moisture release and lower textural attributes, while OC method enhanced the color and chickeny flavor of TNC meat.
In conclusion, descriptive sensory analysis is capable to identifying and quantifying the important sensory attributes of foods, especially the unique organoleptic characteristics of chicken meat. High relationships of sensory attributes and physicochemical characteristics provide accuracy of information regarding the instrumental and sensory measurements. Moreover, in this study scientifically assessed the effects of different thermal treatments considerably influence the quality and palatability of cooked meat. Therefore, the producers could utilize the information to manufacture poultry products with more desirable qualities.

ACKNOWLEDGEMENT i
摘要 ii
ABSTRACT iv
TABLE OF CONTENTS vi
LIST OF TABLES x
LIST OF FIGURES xi
CHAPTER 1 Literature review and aim of study 1
1.1 Chicken meat consumption 2
1.2 Chicken species 2
1.2.1 Broiler 2
1.2.2 Native chicken 3
1.3 Meat quality 3
1.4 Physicochemical and textural quality 3
1.5 Thermal treatments 4
1.5.1 Moist-heat cooking 4
1.5.2 Dry-heat cooking 5
1.6 Changes in meat quality during heating 6
1.6.1 Physical characteristics 6
1.6.2 Chemical characteristics 8
1.6.3 Texural characteristics 10
1.7 Sensory analysis 11
1.7.1 Consumer affective methods (Hedonic test) 11
1.7.2 Laboratory/analytical methods (Descriptive analysis) 12
Aim of this study 14
CHAPTER 2 Relationships between descriptive sensory attributes and physicochemical analysis of broiler and Taiwan native chicken breast meat 15
2.1 Abstract 16
2.2 Introduction 16
2.3 Materials and methods 19
2.3.1 Sample collection and preparation 19
2.3.2 Proximate composition and pH value 19
2.3.3 Total collagen and soluble collagen contents 19
2.3.4 Cooking loss 20
2.3.5 Color 20
2.3.6 Shear force value 20
2.3.7 Sensory evaluation 21
2.3.8 Statistical analysis 22
2.4 Results and discussion 22
2.4.1 Proximate composition and pH value 22
2.4.2 Cooking loss 22
2.4.3 Sensory analysis and correlation between parameter 23
2.4.3.1 Texture attributes 23
2.4.3.2 Flavor attributes 27
2.4.3.3 Appearance attributes 28
CHAPTER 3 Influences of end-point temperature on the quality attributes of chicken meat................ 35
3.1 Abstract 36
3.2 Introduction 36
3.3 Materials and methods 38
3.3.1 Sample preparation 38
3.3.2 Cooking time and cooking loss 38
3.3.3 Protein solubility and myofibrillar fragmentation index 38
3.3.4 Collagen content and collagen solubility 39
3.3.5 Differential scanning calorimetry 40
3.3.6 Instrumental texture parameters 40
3.3.7 Descriptive sensory analysis 41
3.3.8 Statistical analyses 41
3.4 Results and discussion 41
3.4.1 Cooking time and cooking loss 41
3.4.2 Protein solubility and MFI 42
3.4.3 Collagen content and collagen solubility 44
3.4.4 Thermal analysis 45
3.4.5 Instrumental texture parameters 45
3.4.6 Sensory characteristics 46
3.4.7 Relationship evaluation 47
CHAPTER 4 Validation of feasibility and quality of chicken breast meat cooked under various water cooking conditions 58
4.1 Abstract 59
4.2 Introduction 59
4.3 Materials and methods 61
4.3.1 Sample preparation 61
4.3.2 Physicochemical analysis 61
4.3.2.1 Proximate compositions 61
4.3.2.2 pH value 62
4.3.2.3 Cooking loss and color 62
4.3.2.4 Shear force value 62
4.3.2.5 Protein solubility 62
4.3.2.6 Collagen solubility 63
4.3.3 Microstructural analysis 63
4.3.4 Descriptive sensory evaluation 64
4.3.5 Statistical analysis 65
4.4 Results and discussion 65
4.4.1 Proximate composition, cooking time, and cooking loss 65
4.4.2 Shear force 66
4.4.3 Protein solubility and collagen solubility 67
4.4.4 Microstructural analysis 69
4.4.5 Instrumental color measurement and descriptive sensory evaluation 70
CHAPTER 5 Effects of moist- and dry-heat cooking on the meatquality, microstructure, and sensory characteristics of native chicken meat 77
5.1 Abstract 78
5.2 Introduction 78
5.3 Materials and Methods 80
5.3.1. Sample preparation 80
5.3.2 Physicochemical analysis 80
5.3.2.1 Cooking time, cooking loss, and color 80
5.3.2.2 Shear force value 81
5.3.2.3 Myofibrillar fragmentation index 81
5.3.2.4 Protein solubility and collagen solubility 81
5.3.3 Microstructural analysis 82
5.3.4 Descriptive sensory evaluation 82
5.3.5 Statistical analysis 83
5.4 Results and Discussion 83
5.4.1 Cooking time, cooking loss, color, and shear force 83
5.4.2. MFI value, solubility of protein and collagen 85
5.4.3. Microstructural analysis 86
5.4.4. Descriptive sensory evaluation 87
CHAPTER 6 92
6.1 Conclusion 93
6.2 Future research 94
REFERENCES 95
APPENDICS 108

Ali, A. S. A., Harrison, A. P., & Jensen, J. F. (1999). Effect of some ante-mortem stressors on peri-mortem and post-mortem biochemical changes and tenderness in broiler breast muscle: A review. World''s Poultry Science Journal, 55, 403–414.
Andersen, J. R. (2004). Chemical analysis/Analysis methods. In W. K. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of meat sciences (pp. 160–167). Oxford: Elsevier.
Ansorena, D., & Astiasarán, I. (2008). Ingredients: Meat, Fat, and Salt. In L. M. L. Nollet & F. Toldra (Eds.), Handbook of Processed Meats and Poultry Analysis (chapter 4). New York: CRC Press.
AOAC. (1990). Official methods of analysis. (15th Ed.). Arlington, Virginia: Association of Official Analytical Chemist.
ASTM. (1986). Physical requirements, Guidelines for sensory evaluation laboratories. In J. Eggert, K. Zook (Eds.), American Society for Testing and Materials STP 913. Philadelphia: ASTM Publisher.
Balasubramaniam, V. M., Chinnan, M. S., Mallikarjunan, P., & Phillips, R. D. (1997). The effect of edible film on oil uptake fried poultry product and moisture retention of a deep–fat. Journal of Food Process Engineering, 20, 17–29.
Barbantia, D., & Pasquini, M. (2005). Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat. LWT – Food Science and Technology, 38, 895–901.
Barbut, S. (2015). Evaluating texture and sensory attributes (Chapter 16). [Homepage on the Internet] The science of poultry and meat processing. [Cited 12 February 2016]. Available from URL: http://www.poultryandmeatprocessing.com/.
Bejerholm, C., & Aaslyng, M. D. (2003). The influence of cooking technique and core temperature on results of a sensory analysis of pork–depending on the raw meat quality. Food Quality and Preference, 15, 19–30.
Bejerholm, C., & Aaslyng, M. D. (2004). Cooking of meat. In W. K. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of meat sciences (pp. 343–349). Oxford: Elsevier.
Bertola, N. C., Bevilacqua, A. E., & Zaritzky, N. E. (1994). Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle. Journal of Food Processing and Preservation, 18, 31–46.
Bou, R., Guardiola, F., Tres, A., Barroeta, A. C., & Codony, R. (2004). Effect of dietary fish oil, α–tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poultry Science, 83, 282–292.
Bourne, M. C. (1978). Texture profile analysis. Food Technology, 32, 62–66.
Bruggemann, D. A., Brewer, J., Risbo, J., & Bagatolli, L. (2010). Second harmonic generation microscopy: A tool for spatially and temporally resolved studies of heat induced structural changes in meat. Food Biophysics, 5, 1−8.
Cavitt, L. C., Meullenet, J. F., Xiong, C. R., & Owens, C. M. (2005). The relationship of razor blade shear, Allo–Kramer shear, Warner–Bratzler shear and sensory tests to changes in tenderness of broiler breast fillets. Journal of Muscle Foods, 16, 223–242.
Cavitt, L. C., Youm, G. W., Meullenet, J. F., Owens, C. M., & Xiong, R. (2004). Prediction of poultry meat tenderness using razor blade shear, Allo–Kramer shear, and sarcomere length. Journal of Food Science, 69, SNQ11–SNQ15.
Chang, H. J., Xu, X. L., Li, C. B., Huang, M., Liu, D. Y., & Zhou, G. H. (2011). A comparison of heat–induced changes of intramuscular connective tissue and collagen of beef semitendinosus muscle during water bath and microwave heating. Journal of Food Process Engineering, 34, 2233–2250.
Chartrin, P., Méteau, K., Juin, H., Bernadet, M. D., Guy, G., Larzul, C., Rémignon, H., Mourot, J., Duclos, M. J., & Baéza, E. (2006). Effects of intramuscular fat levels on sensory characteristics of duck breast meat. Poultry Science, 85, 914–922.
Chen, H., Marks, B. P., & Murphy, R. Y. (1999). Modeling coupled heat and mass transfer for convection cooking of chicken patties. Journal of Food Engineering, 42, 139–146.
Cheng, C. S., & Parrish, F. C. Jr. (1979). Heat-induced changes in myofibrillar proteins of bovine longissimus muscle. Journal of Food Science, 44, 22–24.
Cheng, F. Y., Huang, C. W., Wan, T. C., Liu, Y. T., Lin, L. C., & Lou-Chyr, C. Y. (2008). Effects of free–range farming on carcass and meat qualities of black–feathered Taiwan native chicken. Asian–Australasian Journal of Animal Sciences, 21, 1201–1206.
Christensen, L., Ertbjerg, P., Aaslyng, M. D., & Christensen, M. (2011). Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork. Meat Science, 88, 280–285.
Christensen, M., Purslowa, P. P., & Larsen, L. M. (2000). The effect of cooking temperature on mechanical properties of whole meat, single muscle fibers and perimysial connective tissue. Meat Science, 55, 301−307.
Chuaynukool, K., Wattanachant, S., & Siripongvutikorn, S. (2007). Chemical and physical properties of raw and cooked spent hen, broiler and Thai indigenous chicken muscles in mixed herbs acidified soup (Tom Yum). Journal of Food Technology, 5, 180–186.
Chumngoen, W., & Tan, F. J. (2015). Relationships between descriptive sensory attributes and physicochemical analysis of broiler and Taiwan native chicken breast meat. Asian–Australasian Journal of Animal Sciences, 28, 1028−1037.
Chumngoen, W., Chen, H. Y., & Tan, F. J. (2016a). Validation of feasibility and quality of chicken breast meat cooked under various water cooking conditions. Animal Science Journal, Doi:10.1111/asj.12589 (In press).
Chumngoen, W., Chen, H. Y., & Tan, F. J. (2016b). Influences of end–point cooked temperature on the quality attributes of chicken meat. British Poultry Science, ‘Accepted on 3 June, 2016’ (In press)
COA. (2011). Council of Agriculture, Taiwan. [Homepage on the Internet]. Agriculture Statistics Yearbook 2011. [Cited 28 February 2013]. Available from URL: http://agrstat.coa.gov.tw/sdweb/public/book/Book.aspx.
COA. (2013). Council of Agriculture, Taiwan. [Homepage on the Internet]. Agriculture Statistics Yearbook 2014. [Cited 01 February 2016]. Available from URL: http://agrstat.coa.gov.tw/sdweb/public/book/Book.aspx.
COA. (2014). Council of Agriculture, Taiwan. [Homepage on the Internet]. Agriculture Statistics Yearbook 2014. [Cited 19 January 2016]. Available from URL: http://agrstat.coa.gov.tw/sdweb/public/book/Book.aspx.
Culler, R. D., Parrish, F. C. Jr., Smith, G. C., & Cross, H. R. (1978). Relationship of myofibril fragmentation index to certain chemical, physical, and sensory characteristics of bovine longissimus muscle. Journal of Food Science, 43, 1177−1180.
Dai, Y., Lu, Y., Wua, W., Lu, X. M., Han, Z. P., Liu, Y., Li, X. M., & Dai, R. T. (2014). Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath–cooked pork meat. Innovative Food Science and Emerging Technologies, 26, 341–346.
Dai, Y., Miao, J., Yuan, S. Z., Liu, Y., Li, X. M., & Dai, R. T. (2013). Color and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking. Meat Science, 93, 898–905.
Dalmış, Ü., & Soyer, A. (2008). Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage. Meat Science, 80, 345–354.
Danowska–Oziewicz, M., Karpinska–Tymoszczyk, M., Borowski, J., Bialobrzewski, I., & Zapotoczny, P. (2009). The effect of cooking in a steam–convection oven and storage in vacuum on the quality of turkey meat. Food Science and Technology International, 15, 345–356.
Dawson, P. L., Sheldon, B. W., & Miles, J. J. (1991). Effect of aseptic processing on the texture of chicken meat. Poultry Science, 70, 2359–2367.
Ding, H., Xu, R. J., & Chan, D. K. O. (1999). Identification of broiler chicken meat using a visible/near–infrared spectroscopic technique. Journal of the Science of Food and Agriculture, 79, 1382–1388.
Dyubele, N. L., Muchenje, V., Nkukwana, T. T., & Chimonyo, M. (2010). Consumer sensory characteristics of broiler and indigenous chicken meat: A South African example. Food Quality and Preference, 21, 815–819.
Fanatico, A. C., Pillai, P. B., Emmert, J. L., Gbur, E. E., Meullenet, J. F., & Owens, C. M. (2007). Sensory attributes of slow– and fast–growing chicken genotypes raised indoors or with outdoor access. Poultry Science, 86, 2441–2449.
Fuentes, V., Ventanas, J., Morcuende, D., Estévez, M., & Ventanas, S. (2010). Lipid and protein oxidation and sensory properties of vacuum–packaged dry–cured ham subjected to high hydrostatic pressure. Meat Science, 85, 506–514.
Goll, D. E. (1977). Muscle proteins. In J. R. Whitaker, & S. R. Tannenbaum, (Eds.), Food Proteins, (p. 121). Westport, CT: AVI Publishing, Inc.
Hanson, R. E. (2004). Smoking and Cooking Equipment. In W. K. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of meat sciences (pp. 1060–1073). Oxford: Elsevier.
Hedrick, H. B., Aberle, E. D., Forrest, J. C., Judge, M. D., & Merkel, R. A. (1994). Principles of Meat Science (3rd Ed.). Dubuque, IA: Kendall/Hunt Publishing Company.
Huang, C. C., Hsieh, C. C., & Chiang, S. H. (2007). Estimating the energy partitioning of Taiwanese native chickens by mathematical model. Animal Feed Science and Technology, 134, 189–197.
Jalabert–Malbos, M. L., Mishellany–Dutour, A., Woda, A., & Peyron, M. A. (2007). Particle size distribution in the food bolus after mastication of natural foods. Food Quality and Preference, 18, 803–812.
Jaturasitha, S., Kayan, A., & Wicke, M. (2008). Carcass and meat characteristics of male chickens between Thai indigenous compared with improved layer breeds and their crossbred. Archiv Fur Tierzucht-Archives of Animal Breeding, 51, 283–294.
Jaturasitha, S., Leangwunta, V., Leotaragul, A., Phongphaew, A., Apichartsrungkoon, A., Simasathitkul, N., Vearasilp, T., Worachai, L., & ter Meulen, U. (2002). A comparative study of Thai native chicken and broiler on productive performance, carcass and meat quality. In Proceedings of Deutscher Tropentag 2002. International Research of Food Security, Natural Resource Management and Rural Development: Challenges to Organic Farming and Sustainable Land Use in the Tropics and Subtropics. 9 – 11 October 2002, University of Kassel, Witzenhausen. Germany.
Jaturasitha, S., Srikanchai, T., Kreuzer, M., & Wicke, M. (2008). Differences in carcass and meat characteristics between chicken indigenous to northern Thailand (black-boned and Thai native) and imported extensive breeds (Bresse and Rhode Island Red). Poultry Science, 87, 160–169.
Jayasena, D. D., Jung, S., Kim, H. J., Bae, Y. S., Yong, H. I., Lee, J. H., Kim, J. G., & Jo, C. (2013). Comparison of quality traits of meat from Korean native chickens and broilers used in two different traditional Korean cuisines. Asian–Australasian Journal of Animal Sciences, 26, 1038–1046.
Joseph, J. K., Awosanya, A., Adeniran, T., & Otagba, U. M. (1997). The effect of end–point internal cooking temperatures on the meat quality attributes of selected Nigerian poultry meats. Food Quality and Preference, 8, 57–61.


Kanatt, S. R., Chander, R., Sharma, A. (2008). Chitosan glucose complex–a novel food preservative. Food Chemistry, 106, 521–528.
Kerth, C. R., Blair‐Kerth, L. K., & Jones, W. R. (2003). Warner‐Bratzler shear force repeatability in beef longissimus steaks cooked with a convection oven, broiler, or clam‐shell grill. Journal of Food Science, 68, 668–669.
Kijowski, J. M., & Mast, M. G. (1988). Thermal properties of proteins in chicken broiler tissues. Journal of Food Science, 53, 363–366.
Kirmaci, B., & Singh, R. K. (2012). Quality of chicken breast meat cooked in a pilot–scale radio frequency oven. Innovative Food Science and Emerging Technologies, 14, 77–84.
Kong, F., Tang, J., Lin, M., & Rasco, B. (2008). Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure. LWT – Food Science and Technology, 41, 1210–1222.
Lawless, H. T. & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices. New York, USA: Springer Pub.
Lee, Y. P., & Huang, H. H. (1985). Effects of physical environment, nutrient density of diet and restricted feeding on the performances of the three varieties of meat-type chickens in Taiwan. Journal of the Chinese Society of Animal Science, 14, 1–15.
Lee, H. F. & Lin, L. C. (1993). Studies on the general composition and characteristics of meat quality of the Taiwan country chicken and broiler. Journal of Food Science (Taiwan), 20, 103–111.
Lee, Y., Xiong, R., Chang, Y. H., Owens, C. M., & Meullenet, J. F. (2014). Effects of cooking methods on textural properties and water–holding capacity of broiler breast meat deboned at various postmortem times. Journal of Texture Studies, 45, 377–386.
Lepetit, J. (2007). A theoretical approach of the relationships between collagen content, collagen cross–links and meat tenderness. Meat Science, 76, 147–159.
Lepetit, J. (2008). Collagen contribution to meat toughness: Theoretical aspects. Meat Science, 80, 960–967.
Li, C., Wang, D., Xu, W., Gao, F., & Zhou, G. (2013). Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle. LWT – Food Science and Technology, 51, 266–274.
Liu, A., Nishimura, T., & Takahashi, K. (1996). Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles. Meat Science, 43, 43–49.
Liu, X. D., Jayasena, D. D., Jung, Y., Jung, S., Kang, B. S., Heo, K. N., Lee, J. H., & Jo, C. (2012). Differential proteome analysis of breast and thigh muscles between Korean native chickens and commercial broilers. Asian–Australasian Journal of Animal Sciences, 25, 895–902.
Liu, Y., Lyon, B. G., Windham, W. R., Lyon, C. E., & Savage, E. M. (2004). Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty–four hours postmortem. Poultry Science, 83, 101–108.
Lonergan, S. M., Deeb, N., Fedler, C. A., & Lamont, S. J. (2003). Breast meat quality and composition in unique chicken populations. Poultry Science, 82, 1990–1994.
Lovatt, S. J. (2004). Thermophysical properties. In W. K. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of meat sciences (pp. 1377–1383). Oxford: Elsevier.
Lowe, B. (2015). Experimental cookery from the chemical and physical standpoint (reprint), (pp. 237–249). South Carolina: BiblioLife.
Lyon, B. G., & Lyon, C. E. (1993). Effects of water–cooking in heat–sealed bags versus conveyor–belt grilling on yield, moisture, and texture of broiler breast meat. Poultry Science, 72, 2157–2165.
Lyon, B. G., & Lyon, C. E. (1997). Sensory descriptive profile relationships to shear values of deboned poultry. Journal of Food Science, 62, 885–897.
Lyon, B. G., & Lyon, C. E. (2001). Meat quality: sensory and instrumental evaluations. In A. R. Sams (Ed.), Poultry Meat Processing (pp. 97–120). New York: CRC Press.
Lyon, B. G., Smith, D. P., Lyon, C. E., & Savage, E. M. (2004). Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets. Poultry Science, 83, 275–281.
Mane, B. G., Mendiratta, S. K., & Dhanze, H. (2014). Tenderization of meat and meat products: a detailed review. In A. K. Haghi, & E. C. Millan (Eds.), Food composition and analysis/ Methods and strategies (pp. 95–112). Canada: Apple Academic Press Inc.
Meilgaard, M., Civil, G. V., & Carr, B. T. (1991). Sensory evaluation techniques. (2nd Ed.). Boston, London: CRC Press.
Miller, R. K. (2004). Chemical and physical characteristics of meat/Palatability. In W. K. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of meat sciences (pp. 256–265). Oxford: Elsevier.
Mora, B., Curti, E., Vittadini, E., & Barbanti, D. (2011). Effect of different air/steam convection cooking methods on turkey breast meat: Physical characterization, water status and sensory properties. Meat Science, 88, 489–497.
Mottram, D. S. (1998). Flavor formation in meat and meat: a review. Food Chemistry, 62, 415–424.
Munsell, A. H. (1950). Munsell book of color. [Homepage on the Internet], Cited 16 April 2012. Available from URL: http://agris.fao.org/aos/records/US201300198462.
Murphy, R. Y., Marks, B. P., & Marcy, J. A. (1998). Apparent specific heat of chicken breast patties and their constituent proteins by differential scanning calorimetry. Journal of Food Science, 63, 88–91.
Murphy, R. Y., Johnson, E. R., Duncan, L. K., Clausen, E. C., Davis, M. D., & March, J. A. (2001). Heat transfer properties, moisture loss, product yield and soluble proteins in chicken breast patties during air convection cooking. Poultry Science, 80, 508–514.
Murphy, R. Y., & Marks, B. P. (2000). Effect of meat temperature on properties, texture, and cook loss for ground chicken breast patties. Poultry Science, 79, 99–104.
Murray, J. M., Delahunty, C. M., & Baxter, I. A. (2001). Descriptive sensory analysis: past, present and future. Food Research International, 34, 461–471.
Nikmaram, P., Yarmand, M. S., Emamjomeh, Z., & Darehabi, H. K. (2011). The effect of cooking methods on textural and microstructure properties of veal muscle (Longissimus dorsi). Global Veterinaria, 6, 201–207.
Ockerman, H. W., & Hansen, C. L. (2000). Animal by–product processing & utilization (chapter 5). New York: CRC Press.
OECD/FAO. (2014). Organisation for Economic Cooperation and Development/The UN Food and Agriculture Organization. “Meat” in OECD–FAO Agricultural Outlook 2014, OECD Publishing [Homepage on the Internet]. OECD–FAO Agricultural Outlook. [Cited 24 September 2014]. Available from URL: http://dx.doi.org/10.1787/agr_outlook–2014–10–en.
Okitani, A., Ichinose, N., Itoh, J., Tsuji, Y., Oneda, Y., Hatae, K., Migita, K., & Matsuishi, M. (2009). Liberation of actin from actomyosin in meats heated to 65°C. Meat Science, 81, 446–450.
Palka, K. (2004). Heat effects on meat/Physics and Chemistry. In W. K. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of meat sciences (pp. 567–570). Oxford: Elsevier.
Palka, K., & Daun, H. (1999). Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Science, 51, 237–243.
Purchas, R .W. (2004). Tenderness measurement. In W. K. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of meat sciences (pp. 1370–1376). Oxford: Elsevier.
Rikimaru, K., & Takahashi, H. (2010). Evaluation of the meat from Hinai–jidori chickens and broilers: Analysis of general biochemical components, free amino acids, inosine 5’–monophosphate, and fatty acids. The Journal of Applied Poultry Research, 19, 327–333.
Schilling, M. W., Schilling, J. K., Claus, J. R., Marriott, N. G., Duncan, S. E., & Wang, H. (2003). Instrumental texture assessment and consumer acceptability of cooked broiler breasts evaluated using a geometrically uniform–shaped sample. Journal of Muscle Foods, 14, 11–23.
Shahidi, F., Samaranayaka, A. G. P., & Pegg, R. B. (2004). Heat effects on meat/Maillard reaction and browning. In W. K. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of meat sciences (pp. 578–592). Oxford: Elsevier.
Siripon, K., Tansakul, A., & Mittal, G. S. (2007). Heat transfer modeling of chicken cooking in hot water. Food Research International, 40, 923–930.
Smith, D. P., & Acton, J. C. (2001). Marination, cooking, and curing of poultry products. In A. R. Sams (Ed.), Poultry Meat Processing (pp. 257–281). Florida: CRC Press.
Sow, T. M. A., & Grongnet, J. F. (2010). Sensory characteristics and consumer preference for chicken meat in Guinea. Poultry Science, 89, 2281–2292.
Szczesniak, A. S. (2002). Texture is a sensory property. Food Quality and Preference, 13, 215–225.
Taiwan Poultry Processing Association. (2004). Taiwanese Native Chicken Cuts [Homepage on the Internet]. Taiwan Poultry Processing Association. [Cited 15 June 2014]. Available from URL: http://www.tppa.org.tw/cutimages.php.
Taylor, R. G. (2004). Connective tissue structure, function and influence on meat quality. In W. K. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of meat sciences (pp. 306–313). Oxford: Elsevier.
Tiwari, B. K., & O’Donnell, C. (2012) Thermal processing of meat and meat products. In D. W. Sun. (Ed), Thermal Food Processing: New Technologies and Quality Issues (2nd Ed), (pp. 195–220). Florida: CRC Press.
Tornberg, E. (2005). Effects of heat on meat proteins – Implications on structure and quality of meat products. Meat Science, 70, 493–508.
USDA. (2002). Classes, Standards and Grades for Poultry, AMS 70.200 et seq. [Homepage on the Internet] United States Classes of Ready-to-Cook Poultry. United States Department of Agriculture, Washington, D.C., USA. [Cited 4 March 2016]. Available from URL: https://www.ams.usda.gov/sites/default/files/media/Poultry_Standard%5B1%5D.pdf.
USDA. (2005). United States Department of Agriculture. [Homepage on the Internet]. Food safety education: is it done yet? Washington, D.C.: Food Safety and Inspection Service, United States Department of Agriculture, Washington, D.C., USA. [Cited 27 January 2006]. Available from URL: http://www.fsis.usda.gov/Is It Done Yet/index.asp.
USDA. (2012). United States Department of Agriculture. [Homepage on the Internet]. Livestock and Poultry: World Markets and Trade. Washington, D.C., USA. [Cited 8 February 2013]. Available from URL: http://www.fas.usda.gov/psdonline/circulars/livestock_poultry.pdf.
von Lengerken, G., Maak, S., & Wicke, M. (2002). Muscle metabolism and meat quality of pigs and poultry. Veterinarija ir Zootechnika, 20, 82–86.
Voutila, L., Ruusunen, M., Jouppila, K., & Puolanne, E. (2009). Thermal properties of connective tissue in breast and leg muscles of chickens and turkeys. Journal of the Science of Food and Agriculture, 89, 890–896.
Wattanachant, S., Benjakul, S., & Ledward, D. A. (2004). Composition, color, and texture of Thai indigenous and broiler chicken muscles. Poultry Science, 83, 123–128.
Wattanachant, S., Benjakul, S., & Ledward, D. A. (2005a). Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle. Food Chemistry, 93, 337–348.
Wattanachant, S., Benjakul, S., & Ledward, D. A. (2005b). Microstructure and thermal characteristics of Thai indigenous and broiler chicken muscle. Poultry Science, 84, 328–336.
Wang, D., Dong, H., Zhang, M., Liu, F., Bian, H., Zhu, Y., & Xu, W. (2013). Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness. Food Chemistry, 141, 675–679.
Xiong, Y. L., Cantor, A. H., Pescatore, A. J., Blanchard, S. P., & Straw, M. L. (1993). Variations in muscle chemical composition, pH, and protein extractability among eight different broiler crosses. Poultry Science, 72, 583–588.
Xiong, Y. L. (2004). Chemical and physical characteristics of meat. In W. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of Meat Sciences (pp. 218–225). Oxford: Elsevier.
Yu, L. H., Lee, E. S., Jeong, J. Y., Paik, H. D., Choi, J. H., & Kim, C. J. (2005). Effects of thawing temperature on the physicochemical properties of pre–rigor frozen chicken breast and leg muscles. Meat Science, 71, 375–382.
Zayas, J. F. (1997). Functionality of proteins in food (chapter 1). New York: Springer–Verlag Berlin Heidelberg.
Zhang, L., & Barbut, S. (2005). Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat. British Poultry Science, 46, 687–693.
Zhang, L., & Wang, S. (2012). Effects of cooking on thermal–induced changes of Qingyuan Partridge chicken breast. Food Science and Biotechnology, 21, 1525–1531.
Zhuang, H., & Savage, E. M. (2008). Validation of a combi-oven cooking method for preparation of chicken breast meat for quality assessment. Journal of Food Science, 73, S424–S430.
Zhuang, H., & Savage, E. M. (2011). Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless broiler thighs. LWT – Food Science and Technology, 44, 2087–2090.