1. Lee JH, Lee JH, Lee KT. Physicochemical and sensory characteristics of Samgyetang retorted at different F0 values during storage at room temperature. J Korean Soc Food Preserv 2014; 21:491–9.
https://doi.org/10.11002/kjfp.2014.21.4.491
2. Korea Agro-Fisheries and Food Trade Corporation. Samgyetang report for China [Internet]. Korea Agro-Fisheries and Food Trade Corporation; 2018. [cited 2018 December 18]. Available from:
http://www.kati.net/
4. Cho JH, Um JS, Yu MS, Paik IK. Effect of ME and crude protein content of diet on the performance and production cost of white semibroiler chickens. Korean J Poult Sci 2007; 34:53–6.
https://doi.org/10.5536/KJPS.2007.34.1.053
6. Sang BD, Kong HS, Kim HK, et al. Estimation of genetic parameters for economic traits in Korean native chickens. Asian-Australas J Anim Sci 2006; 19:319–23.
https://doi.org/10.5713/ajas.2006.319
8. Jeon HJ, Choe JH, Jung YK, Kruk ZA, Lim DG, Jo C. Comparison of the chemical composition, textural characteristics, and sensory properties of North and South Korean native chickens and commercial broilers. Korean J Food Sci An 2010; 30:171–8.
https://doi.org/10.5851/kosfa.2010.30.2.171
11. Lee SK, Kang SM, Lee IS, et al. Manufacture of spent layer chicken meat products by natural freeze-drying during winter. Korean J Food Sci Anim Resour 2010; 30:277–85.
https://doi.org/10.5851/kosfa.2010.30.2.277
14. Latimer GW. AOAC International. Official methods of analysis of AOAC International. 19th ed.Gaithersburg, MD, USA: AOAC International; 2012.
16. Liu A, Nishimura T, Takahashi K. Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles. Meat Sci 1996; 43:43–9.
https://doi.org/10.1016/0309-1740(95)00065-8
19. Folch J, Lees M, Sloaney Stanley GH. A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem 1957; 226:497–509.
21. Sung SK, Yang TM, Kwon YJ, Choi JD, Kim DG. The quality characteristics of Korean native chicken by the age. Korean J Anim Sci 2000; 42:693–702.
22. Kim BC, Park GB, Sung SK, et al. The science of muscle foods. Seoul, Korea: Sun Jin Mun Hwa Sa; 1998.
23. Nakamura R, Sekoguchi S, Sato Y. The contribution of intramuscular collagen to the tenderness of meat from chickens with different ages. Poult Sci 1975; 54:1604–12.
https://doi.org/10.3382/ps.0541604
24. Kong F, Tang J, Lin M, Rasco B. Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure. LWT-Food Sci Technol 2008; 41:1210–22.
https://doi.org/10.1016/j.lwt.2007.07.020
26. Lee KH, Kim HJ, Lee HJ, Kang MG, Jo C. A study on components related to flavor and taste in commercial broiler and Korean native chicken meat. Korean J Food Preserv 2012; 19:385–92.
https://doi.org/10.11002/kjfp.2012.19.3.385
27. Brunton NP, Cronin DA, Monahan FJ. Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat. Flavour Fragr J 2002; 17:327–34.
https://doi.org/10.1002/ffj.1087
28. Elmore JS, Mottram DS, Enser M, Wood JD. Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. J Agric Food Chem 1999; 47:1619–25.
https://doi.org/10.1021/jf980718m