In a recent exploration of meat quality, researchers have turned their focus to a unique breed of chicken known as Woorimatdag No. 2 (WRMD2), a native breed from Korea. This study, led by Yousung Jung from the Department of Applied Animal Science at Kangwon National University, sheds light on how this breed stacks up against the more commonly raised commercial broiler (CB) over a week-long cold storage period.
What’s particularly intriguing is the difference in quality and flavor profile between these two types of chicken. As the days go by in cold storage, both types of meat show changes in pH and drip loss, but WRMD2 stands out with a notably lower pH and greater drip loss compared to its commercial counterpart. “These findings suggest that WRMD2 might offer a different culinary experience, which could be appealing in niche markets,” Jung notes.
The study dives deep into the science of flavor, revealing that WRMD2 boasts higher levels of anserine—a compound linked to flavor enhancement—and a more favorable composition of polyunsaturated fatty acids. This could mean that chefs and food manufacturers alike might want to take a closer look at WRMD2 for its potential to elevate dishes with its richer flavor profile.
Moreover, the research highlights the impact of storage on flavor-related compounds. As the days progress, certain volatile compounds emerge as potential markers for distinguishing between the two breeds. For instance, compounds like methyl salicylate and naphthalene were identified on specific days, indicating a dynamic interplay between storage time and flavor development. “Understanding these volatile compounds could help producers optimize storage and marketing strategies,” Jung explains.
The implications of these findings extend beyond just taste. They could reshape how native chicken breeds are perceived in the market, potentially leading to increased demand for WRMD2. As consumers become more discerning about meat quality and flavor, this research provides a roadmap for producers to enhance their offerings.
Published in ‘Poultry Science’, or as it translates, ‘Science of Poultry’, this study not only enriches our understanding of meat quality but also paves the way for future innovations in poultry farming. As the agriculture sector continues to evolve, insights like these are crucial for driving improvements that resonate with both producers and consumers.