FACTORS AFFECTING THE QUALITY CHARACTERISTICS OF THAI INDIGENOUS CHICKEN MEAT

Thai indigenous chicken is one of the important chickens that are produced for consumption in Thailand. They make up almost 20 - 25% of total chicken production in recent year. The quality attributes of this chicken meat are concordant with consumer demands for its unique taste and texture and nutritious meat. Factors affecting its quality characteristics should be reviewed to gain knowledge for developing or promoting this chicken meat in the future. Different breeds or genotypes of the indigenous chicken can cause a difference in the color of the meat. Rearing systems, such as intensive and extensive farming, promote differences in meat texture. The indigenous chicken reared under the intensive system has more tender meat and yellowish in skin color. The appropriate age of the indigenous chicken for consumption or further processing products is suggested to be 16 - 18 weeks of age to ensure economical live weight and high meat quality. Aging condition, chemical composition and muscle protein properties are reflected in the quality of indigenous chicken meat. The indigenous chicken meat tends to have a longer time of rigor inset with lower ultimate pH compared to broiler meat resulting in lower water holding capacity. The high content of intramuscular collagen, but which is low in myofibrillar protein content, results in tough texture and high cooking loss in the meat during heating at 80 - 100 degrees C. However, the indigenous chicken meat has high glutamic acid content but low fat and cholesterol contents. This, in concomitance with favorable fatty acid profiles, leads to the acceptably palatable meat that is desirable to consumers. The microstructure of muscle fiber and intramuscular connective tissue is the most important influence on the texture of indigenous chicken meat. Its muscle structure has very thick perimysium connective tissue and this is related to the high shear value of the meat.