Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and , Japanese Indigenous Chicken Meat, Assessed by a Trained Panel.

The texture of (Japanese indigenous native chicken meat) was characterized and compared with those of Chunky broiler chicken meat. Experiment 1: A qualitative sensory test using and broiler breast (pectoralis major, PM), thigh (biceps femoris, BF) and (deep pectoral) meat cooked to the end-point temperature 75°C by steam-heating was administered to a trained sensory panel (=16-17) for the selection of descriptive texture items from ISO5492 texture words. By the correspondence analysis, the characteristics of 'chewiness,' 'hardness' and 'springiness' were found to be different between and broiler: they likely characterize texture.