{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,20]],"date-time":"2026-09-20T01:11:56Z","timestamp":1789866716763,"version":"4.0.1"},"reference-count":42,"publisher":"Elsevier BV","issue":"12","license":[{"start":{"date-parts":[[2022,12,1]],"date-time":"2022-12-01T00:00:00Z","timestamp":1669852800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2022,12,1]],"date-time":"2022-12-01T00:00:00Z","timestamp":1669852800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2022,9,6]],"date-time":"2022-09-06T00:00:00Z","timestamp":1662422400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100010203","name":"Agriculture Research System of China","doi-asserted-by":"publisher","award":["CARS-41"],"award-info":[{"award-number":["CARS-41"]}],"id":[{"id":"10.13039\/501100010203","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010203","name":"Agriculture Research System of China","doi-asserted-by":"publisher","award":["MARA 560"],"award-info":[{"award-number":["MARA 560"]}],"id":[{"id":"10.13039\/501100010203","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010203","name":"Agriculture Research System of China","doi-asserted-by":"publisher","award":["WENS-2020-1-ZDZX-007"],"award-info":[{"award-number":["WENS-2020-1-ZDZX-007"]}],"id":[{"id":"10.13039\/501100010203","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Poultry Science"],"published-print":{"date-parts":[[2022,12]]},"DOI":"10.1016\/j.psj.2022.102168","type":"journal-article","created":{"date-parts":[[2022,9,9]],"date-time":"2022-09-09T12:22:59Z","timestamp":1662726179000},"page":"102168","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":58,"title":["Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age"],"prefix":"10.1016","volume":"101","author":[{"given":"Shaolin","family":"Deng","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunbao","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinglian","family":"Xu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guanghong","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.psj.2022.102168_bib0001","doi-asserted-by":"crossref","first-page":"1645","DOI":"10.5713\/ajas.2010.10045","article-title":"Effects of strain on performance, and age at slaughter and duration of post-chilling aging on meat quality traits of broiler","volume":"23","author":"Abdullah","year":"2010","journal-title":"Asian-Austral. J. Anim."},{"key":"10.1016\/j.psj.2022.102168_bib0002","doi-asserted-by":"crossref","first-page":"2659","DOI":"10.1111\/j.1365-2621.2002.tb08795.x","article-title":"Production of off-odor volatiles from liposome-containing amino acid homopolymers by irradiation","volume":"67","author":"Ahn","year":"2002","journal-title":"J. Food Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0003","first-page":"85","article-title":"Character-impact aroma compounds of crustaceans","volume":"674","author":"Baek","year":"1997","journal-title":"Am. Chem. Soc."},{"key":"10.1016\/j.psj.2022.102168_bib0004","doi-asserted-by":"crossref","first-page":"248","DOI":"10.3382\/ps.2011-01705","article-title":"Big-bird programs: effect of strain, sex, and debone time on meat quality of broilers","volume":"91","author":"Brewer","year":"2012","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0005","doi-asserted-by":"crossref","first-page":"1596","DOI":"10.1002\/fsn3.1447","article-title":"Enhancement of the edible quality and shelf life of soft-boiled chicken using MAP","volume":"8","author":"Deng","year":"2020","journal-title":"Food Sci. Nutr."},{"key":"10.1016\/j.psj.2022.102168_bib0006","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1093\/japr\/16.1.107","article-title":"Muscle growth and meat quality","volume":"16","author":"Duclos","year":"2007","journal-title":"J. Appl. Poult. Res."},{"key":"10.1016\/j.psj.2022.102168_bib0007","doi-asserted-by":"crossref","first-page":"815","DOI":"10.1016\/j.foodqual.2010.04.005","article-title":"Consumer sensory characteristics of broiler and indigenous chicken meat: a South African example","volume":"217","author":"Dyubele","year":"2010","journal-title":"Food Qual. Prefer."},{"key":"10.1016\/j.psj.2022.102168_bib0008","doi-asserted-by":"crossref","first-page":"974","DOI":"10.3382\/japr\/pfz059","article-title":"Dietary metabolizable energy responses in yellow-feathered broiler chickens from 29 to 56 d","volume":"28","author":"El-Senousey","year":"2019","journal-title":"J. Appl. Poult. Res."},{"key":"10.1016\/j.psj.2022.102168_bib0009","unstructured":"FAS GAIN\/USDA. 2020. Global agricultural information network (GAIN). USDA Foreign Agricultural Service. Accessed Dec. 5, 2021.https:\/\/www.fas.usda.gov\/databases\/global-agricultural-information-network-gain."},{"key":"10.1016\/j.psj.2022.102168_bib0010","doi-asserted-by":"crossref","first-page":"487","DOI":"10.1002\/mas.20028","article-title":"Contribution of mass spectrometry to the study of the maillard reaction in food","volume":"24","author":"Fay","year":"2005","journal-title":"Mass Spectrom. Rev."},{"key":"10.1016\/j.psj.2022.102168_bib0011","doi-asserted-by":"crossref","first-page":"274","DOI":"10.1016\/j.foodchem.2018.05.043","article-title":"Comparison of aromaactive compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment","volume":"265","author":"Feng","year":"2018","journal-title":"Food Chem."},{"key":"10.1016\/j.psj.2022.102168_bib0012","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1079\/WPS20020013","article-title":"Poultry meat quality","volume":"58","author":"Fletcher","year":"2002","journal-title":"Worlds Poult. Sci. J."},{"key":"10.1016\/j.psj.2022.102168_bib0013","doi-asserted-by":"crossref","first-page":"2741","DOI":"10.1080\/10408398.2020.1858269","article-title":"Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: a review","volume":"62","author":"Hu","year":"2022","journal-title":"Crit. Rev. Food Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0014","doi-asserted-by":"crossref","first-page":"1582","DOI":"10.1071\/AN15646","article-title":"Thai native chicken meat: an option to meet the demands for specific meat quality by certain groups of consumers; a review","volume":"57","author":"Jaturasitha","year":"2016","journal-title":"Anim. Prod. Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0015","doi-asserted-by":"crossref","first-page":"160","DOI":"10.3382\/ps.2006-00398","article-title":"Differences in carcass and meat characteristics between chicken indigenous to northern Thailand (black-boned and Thai native) and imported extensive breeds (Bresse and Rhode Island Red)","volume":"87","author":"Jaturasitha","year":"2008","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0016","doi-asserted-by":"crossref","first-page":"515","DOI":"10.1017\/S0043933913000548","article-title":"Factors affecting cooked chicken meat flavour: a review","volume":"69","author":"Jayasena","year":"2013","journal-title":"Worlds Poult. Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0017","doi-asserted-by":"crossref","first-page":"1038","DOI":"10.5713\/ajas.2012.12684","article-title":"Comparison of quality traits of meat from korean native chickens and broilers used in two different traditional Korean cuisines","volume":"26","author":"Jayasena","year":"2013","journal-title":"Asian-Australas. J."},{"key":"10.1016\/j.psj.2022.102168_bib0018","doi-asserted-by":"crossref","first-page":"1248","DOI":"10.1016\/j.psj.2020.10.027","article-title":"Meat quality and raman spectroscopic characterization of korat hybrid chicken obtained from various rearing periods","volume":"100","author":"Katemala","year":"2021","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0019","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1016\/j.lwt.2014.08.010","article-title":"Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride","volume":"60","author":"Lin","year":"2015","journal-title":"LWT- Food Sci Technol."},{"key":"10.1016\/j.psj.2022.102168_bib0020","doi-asserted-by":"crossref","first-page":"100","DOI":"10.1016\/j.meatsci.2005.03.003","article-title":"Current research in meat color","volume":"71","author":"Mancini","year":"2005","journal-title":"Meat Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0021","doi-asserted-by":"crossref","first-page":"902","DOI":"10.1093\/ps\/85.5.902","article-title":"Meat quality evaluation of minimally aged broiler breast fillets from five commercial genetic strains","volume":"85","author":"Mehaffey","year":"2006","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0022","doi-asserted-by":"crossref","first-page":"361","DOI":"10.1007\/s10068-015-0048-5","article-title":"Detection of volatile organic compounds as markers of chicken breast spoilage using HS-SPME-GC\/MS-FASST","volume":"24","author":"MiksKrajnik","year":"2015","journal-title":"Food Sci. Biotechnol."},{"key":"10.1016\/j.psj.2022.102168_bib0023","series-title":"Nutrient Requirements of Poultry","year":"1994"},{"key":"10.1016\/j.psj.2022.102168_bib0024","doi-asserted-by":"crossref","first-page":"621","DOI":"10.2478\/v10220-012-0052-0","article-title":"Effect of slaughter age on performance and meat quality of slow-growing broiler chickens","volume":"12","author":"Po\u0142Towicz","year":"2012","journal-title":"Ann. Anim. Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0025","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1016\/S0309-1740(01)00204-2","article-title":"Influence of sensory characteristics on the acceptability of dry-cured ham","volume":"61","author":"Ruiz","year":"2002","journal-title":"Meat Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0026","doi-asserted-by":"crossref","first-page":"2776","DOI":"10.3382\/ps.2012-02841","article-title":"Comparison of carcass yields and meat quality between Baicheng-You chickens and Arbor Acres broilers","volume":"92","author":"Sarsenbek","year":"2013","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0027","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/s43014-021-00062-0","article-title":"Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms","volume":"3","author":"Shi","year":"2021","journal-title":"Food Product. Process. Nutr."},{"key":"10.1016\/j.psj.2022.102168_bib0028","doi-asserted-by":"crossref","first-page":"1140","DOI":"10.1016\/B978-0-12-374413-5.00012-9","article-title":"Ion mobility spectrometry (IMS) and mass spectrometry (MS)","volume":"23","author":"Shvartsburg","year":"2010","journal-title":"Encyclop. Spectrosc. Spectromet."},{"key":"10.1016\/j.psj.2022.102168_bib0029","doi-asserted-by":"crossref","first-page":"2863","DOI":"10.2527\/2005.83122863x","article-title":"Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks","volume":"83","author":"Sitz","year":"2005","journal-title":"J. Anim. Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0030","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1007\/s13593-016-0398-2","article-title":"Breeding for efficiency in the broiler chicken: a review","volume":"36","author":"Tallentire","year":"2016","journal-title":"Agron Sustain Dev."},{"key":"10.1016\/j.psj.2022.102168_bib0031","doi-asserted-by":"crossref","first-page":"2212","DOI":"10.3382\/ps.2008-00036","article-title":"Variation of meat quality traits among five genotypes of chicken","volume":"88","author":"Tang","year":"2009","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0032","doi-asserted-by":"crossref","first-page":"797","DOI":"10.1002\/fsn3.928","article-title":"Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass","volume":"7","author":"Wang","year":"2019","journal-title":"Food Sci. Nutr."},{"key":"10.1016\/j.psj.2022.102168_bib0033","doi-asserted-by":"crossref","first-page":"1907","DOI":"10.1016\/S2095-3119(20)63420-7","article-title":"Effects of rearing system (floor vs. cage) and sex on performance, meat quality and enteric microorganism of yellow feather broilers","volume":"20","author":"Wang","year":"2021","journal-title":"J. Integr Agr."},{"key":"10.1016\/j.psj.2022.102168_bib0034","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1093\/ps\/83.1.123","article-title":"Composition, color, and texture of thai indigenous and broiler chicken muscles","volume":"83","author":"Wattanachant","year":"2004","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0035","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1017\/S0043933916000015","article-title":"Factors affecting poultry meat colour and consumer preferences - a review","volume":"72","author":"Wideman","year":"2016","journal-title":"Worlds Poult. Sci. J."},{"key":"10.1016\/j.psj.2022.102168_bib0036","doi-asserted-by":"crossref","DOI":"10.3389\/fphys.2021.585089","article-title":"Characterization of chicken skin yellowness and exploration of genes involved in skin yellowness deposition in chicken","volume":"12","author":"Wu","year":"2021","journal-title":"Front. Physiol."},{"key":"10.1016\/j.psj.2022.102168_bib0037","article-title":"Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis","volume":"43","author":"Xu","year":"2021","journal-title":"Food Biosci."},{"key":"10.1016\/j.psj.2022.102168_bib0038","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109669","article-title":"Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken","volume":"137","author":"Xu","year":"2020","journal-title":"Food Res. Int."},{"key":"10.1016\/j.psj.2022.102168_bib0039","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130989","article-title":"Analysis of flavor formation during production of dezhou braised chicken using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)","volume":"370","author":"Yao","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.psj.2022.102168_bib0040","doi-asserted-by":"crossref","first-page":"451","DOI":"10.1016\/j.meatsci.2010.05.033","article-title":"Quality and microstructural changes in goat meat during heat treatment","volume":"86","author":"Yarmand","year":"2010","journal-title":"Meat Sci."},{"key":"10.1016\/j.psj.2022.102168_bib0041","doi-asserted-by":"crossref","first-page":"423","DOI":"10.1094\/CCHEM-84-5-0423","article-title":"Direct extraction of volatiles of rice during cooking using solid-phase microextraction","volume":"84","author":"Zeng","year":"2007","journal-title":"Cereal Chem."},{"key":"10.1016\/j.psj.2022.102168_bib0042","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/j.ifset.2015.06.002","article-title":"High pressure\/thermal combinations on texture and water holding capacity of chicken batters","volume":"30","author":"Zheng","year":"2015","journal-title":"Innov. Food Sci. Emerg."}],"container-title":["Poultry Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0032579122004576?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0032579122004576?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,9,21]],"date-time":"2025-09-21T22:45:46Z","timestamp":1758494746000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0032579122004576"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,12]]},"references-count":42,"journal-issue":{"issue":"12","published-print":{"date-parts":[[2022,12]]}},"alternative-id":["S0032579122004576"],"URL":"https:\/\/doi.org\/10.1016\/j.psj.2022.102168","relation":{},"ISSN":["0032-5791"],"issn-type":[{"value":"0032-5791","type":"print"}],"subject":[],"published":{"date-parts":[[2022,12]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age","name":"articletitle","label":"Article Title"},{"value":"Poultry Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.psj.2022.102168","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2022 The Authors. Published by Elsevier Inc. on behalf of Poultry Science Association Inc.","name":"copyright","label":"Copyright"}],"article-number":"102168"}}