Meat quality and Raman spectroscopic characterization of Korat hybrid chicken obtained from various rearing periods

Meat quality attributes vary with chicken age. Understanding the relationship between poultry age and the quality of the meat would be beneficial for efficient poultry farming to meet market needs. The Korat hybrid chicken (KC) is a new crossbred chicken whose meat quality is distinct from that of commercial broiler (CB) chickens and has not been well characterized. In this study, we characterized the physico-chemical properties of KC meat and correlate the findings with Raman spectral data. The protein content of KC breast and thigh meat increased with age. The pH of thigh meat decreased, while the water-holding capacity of breast meat increased as the age of the chickens increased. The amount of cholesterol in breast meat decreased as the rearing period was extended. Inosine 5'-monophosphate and guanosine 5'-mono phosphate of breast meat decreased as KC grew older. The shear force values of meat from older birds increased concomitantly with an increase in total collagen. Principle component analysis revealed that the meat quality of CB was greatly different from that of KC meat. High shear force values of KC meat at 20 wk of age were well correlated with an increase in the beta-sheet structure (amide I) and amide III of collagen. Raman spectra at 3,207 cm(-1) and relative alpha-helical content were negatively correlated with shear force values of KC breast meat. These could be used as markers to evaluate KC meat quality.

Automated summary

The study characterized the physico-chemical properties of Korat hybrid chicken (KC) meat and found that protein content, pH, water-holding capacity, cholesterol, and nucleotide content varied with chicken age. Older birds had higher shear force values and total collagen content, while Raman spectral data showed correlations between beta-sheet structure, amide content, and shear force values in KC meat. The study suggests potential markers for evaluating KC meat quality.