This study was performed to investigate the phyico-chemical characteristics of breast meat from spent hens (SP) in comparison with the same part from the broilers (BR). The moisture and crude protein contents for SP were 72.56% and 24.26%, which were lower than 75.87% and 24.64% for BR. Crude fat and crude ash contents in SP were 0.45% and 1.00%, which were higher than the BR contents of 0.41% and 0.51%. The respective L, a and b value for SP were 48.61, 2.40 and 2.42, which were lower than the BR values of 49.41, 1.45 and 3.06 respectively. The pH for SP was 5.89, which was higher than pH 5.79 for BR. The WHC for SP was 50.29%, which was lower than that of BR at 62.31%. SP scored 28.04% in the heating loss test, which was significantly higher than 19.09% for BR. The shear forces for SP and BR were 4.86 kg and 1.36 kg respectively, which meant that the texture of SP was much tougher than that of BR. Hardness for SP was 8.89 kg while that of BR was 3.92 kg indicating that the SP texture is firmer than that of BR. Oleic acid was most abundant fatty acid in both samples and was at 44.15% in SP and 27.68% in BR.

서론
재료 및 방법
결과 및 고찰
결론 및 요약 
감사의 글
References

• 전기홍(한국식품연구원) | Ki-Hong Jeon Corresponding Author
• 황윤선(한국식품연구원) | Yoon-Seon Hwang
• 김영붕(한국식품연구원) | Young-Boong Kim
• 최윤상(한국식품연구원) | Yun-Sang Choi
• 김병목(한국식품연구원) | Byoung-Mok Kim
• 김동욱(강원대학교 동물생명과학과) | Dong-Wook Kim
• 장애라(강원대학교 동물생명과학과) | Aera Jang