Study on quantity and qualities characteristics of chicken essence from Thainative chicken, broiler, and laying hen in Thailand

The purpose of this study was to study the quantity and quality characteristics of chicken essence from 3 chicken breeds, which were Thai native chicken, broiler, and laying hen. Yields, neurotransmitters (such as carnosine, anserine and creatine), pH, color, and amino acids extracted from chicken meat were measured. Chicken essence was divided into three groups in accordance with the extraction periods (1, 1.5 and 2.0 hrs), and the design of these experiments was completely randomized design. Here, the results showed that 2.0-hr extraction time yielded the highest percentages of chicken essence extracted from 3 chicken breed meat, while 1.0-hr extraction time generated the lowest percentages of chicken essence extracted from 3 chicken breed meat. Each neurotransmitter and total neurotransmitter amounts extracted from broiler meat with various extract times were significantly different, while neurotransmitters and total neurotransmitters collected from Thai native meat and laying hen meat with diverse extraction times were insignificantly different. The pH values of chicken essence extracted from Thai native chicken and broiler meat were significantly different (p<0.05). When extraction time increased, the pH values of chicken essence extracted from Thai native chicken and broiler meat were reduced. On the other hand, the pH values of chicken essence extracted from laying hen meat were insignificantly different (p<0.05). Extraction time significantly affects the lightness, redness, and yellowness of chicken essence. The chicken essence with 2.0-hr extraction time showed the highest redness and yellowness. Compared to chicken essence extracted from Thai native chicken and laying hen meat, most amino acid amounts were higher.