Comparison of Physicochemical Characteristics and Sensory Attributes of Four Different Chicken Breeds from the Genuine and Selected Local Market

Village chicken is known as a high-quality product perception and sold at high prices. However, the authenticity of village doubted because colored has been claimed to fraud consumers gain profit. No stringent strategy implemented by local authority on chickens. Thus, study aimed determine meat quality different breeds including chicken, broiler (Cobb), (Hubbard), layer from genuine suppliers chickens markets based physicochemical characterization, textural properties, sensory evaluation. Chicken were obtained slaughtered slaughtering house Universiti Putra Malaysia. Proximate composition, color, properties evaluated. Minitab-19 SIMCA-13 software used analyze results, applying analysis variance partial least squares discriminant analysis, respectively. The revealed that some market-supplied not authentic features studied. About 20% market had possessed similar results control chicken. It can be shown 80% in was This showed differentiation texture composition such chewiness, hardness, gumminess, cohesiveness, resilience, springiness, followed protein content, ash ∗ b id="M2"> values an indicator differentiate breeds.