Abstract: 【Objective】Different varieties of chicken were selected as the research objects, to analyze the raw meat and cooked meat quality of broilers so as to provide references for the selection of specific varieties of chicken for processing and cooking. 【Method】 The quality indices of raw and cooked meat were measured by 16 and 9 evaluation indices, respectively. The correlation between raw meat and cooked meat was analyzed by correlation analysis. Factors were analyzed to screen the evaluation indices of raw meat for cooking and processing suitability. Then analytic hierarchy process (AHP) was used to decide the indices’ weight. The comprehensive evaluation scores of ten chickens were calculated by the method of “Reasonable-Satisfaction” (RS), and combined with cluster analysis to divide into different grades. Regression analysis was used to verify the accuracy of the model, and the regression equation was established by sensory evaluation scores (the dependent variable) and comprehensive evaluation scores (the independent variable). 【Result】Ten chicken showed a significant difference in basic quality indices (P＜0.05). Shearing force, hardness, spring and chewiness increased after cooking, but sarcomere length shortened, and sarcomere shrinkage of local variety hens (30.41%) was significantly greater than that of other 9 breeds of chickens (P＜0.05), and that of Bantam was only 4.99%. The quality indices of raw and cooked meat showed greater coefficient of variation (CV) among different chicken varieties. In the raw meat, the CV of fat content and fibre density were 60.51% and 48.62%, respectively; but in the cooked meat, that of sarcomere shrinkage, chewiness and shearing force were 48.33%, 34.64% and 20.51%, respectively, so the 10 breeds of chicken can be representative varieties. The result of correlation analysis showed that the indices of fat content, L*, shearing force, cooking loss, hardness, chewiness, sarcomere length and shrinkage were significantly correlated with that of cooked meat (P＜0.01). The indexes of shearing force, hardness and chewness of raw meat were in highly significantly correlation coefficients which were 0.59, 0.62 and 0.48, respectively, and it indicated that the quality of raw meat had an important effect on that of the production. Cumulative proportion of five principal factors was 90.09%, and it contained 90.09% information of the total amount in the factor analysis. The fat content, shearing force, hardness, chewiness, sarcomere length and shrinkage were chosen as evaluation indices of cooking process suitability evaluation by factor analysis from 16 indices of raw meat because of their proportions to five principal factors were great and their weight was 0.0603, 0.1045, 0.0920, 0.2223, 0.0416, 0.1898 and 0.2896, respectively by AHP. And the comprehensive evaluation model was Y=0.0603×M_f+0.1045×M_s+0.0920×M_h+0.2223×M_c+0.0416×M_sl+0.1898×M_sk+0.2896×M_vs, which could count the comprehensive evaluation scores of the ten chickens. The result of cluster analysis showed that the ten chickens could be divided into three classes, which were based on the comprehensive evaluation scores, among the 10 varieties of chicken, Tsingyuan chicken, Spring chicken and AA broiler chicken are most suitable for cooking, the local variety hens are unsuitable for cooking, and the other chickens are more suitable for cooking. Results obtained from regression analysis showed that the regression equation was y=1.899x-0.510, which indicated that the comprehensive evaluation model was acceptable (R²=0.887), and could be used to evaluate the suitability of unknown varieties.【Conclusion】Among the 10 varieties of chicken, Tsingyuan chicken, Spring chicken and AA broiler chicken are most suitable for cooking, the local variety hens was unsuitable for cooking, the other chickens are more suitable for cooking. In this study, based on the raw meat, the suitability evaluation model for cooking processing was set up and could also provide a two-way theoretical support.

Key words: chicken, breeds, cooking processing, processing suitability, evaluation, multivariate statistical analysis