FACTORS AFFECTING THE QUALITY CHARACTERISTICS OF THAI INDIGENOUS CHICKEN MEAT
Keywords:
Thai indigenous chicken meat, poultry meat quality, quality factorsAbstract
Thai indigenous chicken is one of the important chickens that are produced for consumption inThailand. They make up almost 20 - 25% of total chicken production in recent year. The qualityattributes of this chicken meat are concordant with consumer demands for its unique taste andtexture and nutritious meat. Factors affecting its quality characteristics should be reviewed to gainknowledge for developing or promoting this chicken meat in the future. Different breeds or genotypesof the indigenous chicken can cause a difference in the color of the meat. Rearing systems, such asintensive and extensive farming, promote differences in meat texture. The indigenous chicken rearedunder the intensive system has more tender meat and yellowish in skin color. The appropriate age ofthe indigenous chicken for consumption or further processing products is suggested to be 16 - 18 weeksof age to ensure economical live weight and high meat quality. Aging condition, chemical compositionand muscle protein properties are reflected in the quality of indigenous chicken meat. The indigenouschicken meat tends to have a longer time of rigor inset with lower ultimate pH compared to broiler meatresulting in lower water holding capacity. The high content of intramuscular collagen, but which islow in myofibrillar protein content, results in tough texture and high cooking loss in the meat duringheating at 80 - 100oC. However, the indigenous chicken meat has high glutamic acid content but low fatand cholesterol contents. This, in concomitance with favorable fatty acid profiles, leads to the acceptablypalatable meat that is desirable to consumers. The microstructure of muscle fiber and intramuscularconnective tissue is the most important influence on the texture of indigenous chicken meat. Its musclestructure has very thick perimysium connective tissue and this is related to the high shear value of themeat.
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