The effects of bird age and the cooking process on the levels of several taste-active
compounds, including inosine 5'-monophosphate (IMP), glutamic acid, cysteine, reducing
sugars, as well as oleic, linoleic, arachidonic, and docosahexaenoic acids (DHA),
in the breast and leg meats from a certified meat-type commercial Korean native chicken
(KNC) strain (Woorimatdag) were investigated. KNC cocks were raised under similar
standard conditions at a commercial chicken farm, and breast and leg meats from birds
of various ages (10, 11, 12, 13, and 14 wk; 10 birds/age group) were obtained. After
raw and cooked meat samples were prepared, they were analyzed for the aforementioned
taste-active compounds. Compared to the leg meat, KNC breast meat had higher levels
of IMP, arachidonic acid, and DHA, but lower levels of the other taste-active compounds
(P < 0.05). KNC meat lost significant amounts of all the taste-active compounds, excluding
oleic and linoleic acids, during the cooking process (P < 0.05). However, bird age
only had a minor effect on the levels of these taste-active compounds. The results
of this study provide useful information regarding the levels of taste-active compounds
in KNC meat from birds of different ages, and their fate during the cooking process.
This information could be useful for selection and breeding programs, and for popularizing
native chicken meat.