학술저널
토종닭과 육계로 만든 춘천닭갈비의 품질비교
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제31권 제5호
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2011.10731 - 740 (10 pages)
- 15
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This study was conducted to evaluate a quality comparison between Chuncheon Dakgalbi made from Korean native chickens (KNC) and that made from commercial broilers. Two Korean native chickens including Woorimatdag (KNC-Woori) and Hanhyup3 (KNC-Hanhyup), and two commercial broilers including grades of 18 (Broiler-18) and 13 (Broiler-13) were slaughtered at 110, 70, 38, and 31 d of ages. Chuncheon dalkalbi was prepared by mixing/dipping the meat in chili pepper sauce; it was then packed with air-packaging (Air-P) and 30% CO2-MAP (0% O2/30% CO2/70% N2), and stored at 5℃ for 10 d. The results showed that the KNC group had a lower pH but a higher cooking loss compared with the broiler group (p
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