Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats

Genetic differences typically cause differences in the structure and function of proteins in meat. The objective of this research was to examine the biochemical characteristics and functional behavior of proteins in fresh composite meat from Thai Ligor hybrid chicken (LC) and commercial broiler chicken (BC). The composite meat samples, which comprise minced breast and thigh without skin from 20 chicken carcasses in a 1:1 (<i>w</i>/<i>w</i>) ratio, were randomly selected for analysis using the completely randomized design (CRD). Results showed that BC meat exhibited higher ultimate pH after 24 h, Ca²⁺-ATPase activity, and trichloroacetic acid (TCA)-soluble peptide content compared to LC meat (<i>p</i> < 0.05). While both meat types showed non-significant differences in reactive sulfhydryl (SH) levels (<i>p</i> > 0.05), LC meat exhibited higher hydrophobicity compared to BC meat (<i>p</i> < 0.05). Differential scanning calorimetry (DSC) analysis revealed a single transition peak in all samples. LC meat exhibited higher thermal stability than BC meat, with transition peaks at 91 °C and 81 °C, respectively, in non-sodium chloride (NaCl) treated samples. Samples treated with 2.5% NaCl exhibited transition peaks around 70 °C for BC and 79 °C for LC. LC meat showed higher storage modulus (G') and loss modulus (G″) values than BC meat, suggesting a stronger gel-forming tendency. LC meat gels exhibited higher hardness, cohesiveness, gumminess, and chewiness, and a slightly lower pH (6.14 vs. 5.97) compared to BC meat gels (<i>p</i> < 0.05). LC meat gels displayed larger expressible moisture content (<i>p</i> < 0.05), although the value was approximately 6%. Compared to LC meat gels, BC meat gels appeared slightly whiter (<i>p</i> < 0.05). To compare the lipid oxidation of BC and LC meat gels day by day, the thiobarbituric acid reactive substances (TBARS) of gels stored at 4 °C in polyethylene bags were measured on Days 0, 4, and 8. Both BC and LC meat gels showed acceptable lipid oxidation-based rancid off-flavor after short-term storage at 4 °C, with TBARS values below 2 mg malondialdehyde (MDA) equivalent/kg on Day 8. Understanding these variations in biochemical properties and functional behavior can help optimize processing methods and produce meat products of superior quality that meet consumer preferences.