Broiler Carcass Processing and Analysis

Five commercially processed broiler carcasses were purchased from a local market
(Daejeon, Korea). The breast fillets and thighs (mainly composed of
iliofibularis and iliotibialis) were
removed from the carcasses along with excessive fat and connective tissues,
followed by grinding (CH580, Kenwood, Havant, UK) for the experimental analysis.
Each ground muscle was vacuum-packed and stored at −70°C after
sampling until analysis.

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Lee S., Jo K., Jeong H.G., Jeong S.K., Park J.I., Yong H.I., Choi Y.S, & Jung S. (2023). Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model. Food Science of Animal Resources, 43(2), 305-318.

Publication 2023

Breast Connective tissues Muscle Thighs Vacuum

Corresponding Organization : Chungnam National University

Other organizations : Korea Food Research Institute

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