– HACCP mark must be checked when buying Korean chicken from Mart
SEOUL, South Korea, Nov. 30, 2017 /PRNewswire/ — Recently, Korean chickens have been exported to Vietnam and Hong Kong. Chickens are the main protein sources for Korean. Korean chickens are categorized into different groups such as layer chickens for eggs, broilers for eating, chickens for both meat and eggs, and chickens for Samgyetang.
KOFRUM (Korea Food Communication Forum) said, "All kinds of chickens, including layer’s meat, are high in protein. In particular, the protein content of the chicken’s breast reaches 23.3g per 100g. Chicken is relatively low in fat and cholesterol content compared to other meats, and is softer and easier to digest than beef. Moreover, the fat of chicken mostly exists beneath the skin."
Professor Park Tae-Kyun, a professor of food engineering at Korea University said, "About 70% of chicken fat is unsaturated fat at room temperature. Unsaturated fat is known to be beneficial to vascular health. If you are concerned about high cholesterol in the blood, you can remove the skins and viscera and when you eat chicken. If you are on a diet, you can enjoy low-calorie chicken breasts (10.2g per 100g) and skinless thighs. The calories of boiled chicken meat and chicken breast are half the level of calories of chicken with skin not peeled off. When you cook chickens, removing grease and boiling them in water, the fat disappears and the calories become lower."
Koreans also eat chicken feet. A research shows that collagen in chickens has the effect of lowering blood pressure just as much as hypertensive drugs. A team of researchers at the University of Hiroshima in Japan said they extracted protein containing collagen from chickens and fed it to hypertensive rats, and resulted in a dramatic drop in blood pressure and the effect lasting for four weeks to eight hours. The research team explained that collagen-rich chicken feet and the collagen protein has a similar effect as an ACE inhibitor, a kind of hypertensive drug. Chicken feet is the part known to be beneficial to skin beauty and joint health because of its low cholesterol and abundant collagen. If you want to intake collagen through eating chickens, chicken feet is the best choice.
Chicken is the second most common meat for Koreans to eat. It consumes about 10kg per person per year. As more and more people are eating chiken, it is important when it comes to issues about food safety. One of the employee of HACCP said, "Chickens have high risks on exposuring to pathogenic microorganisms such as food poisoning bacteria during the production process, and since the hygiene control of chicken is limited, securing safety such as refrigeration distribution is important." Thus, "The meat of layer chickens overseas is safe with HACCP (Hazard Analysis Critical Control Point) certification." "When you feel there is enough moisture when touching chicken meat by hand, it is the high-quality meat."
Professor Park Tae-Kyun said, "It is good that the meat is fleshy and elastic." And "at the mart, it is recommended to choose chickens having the glossy skins and bumpy with pores. If you do not eat immediately, the chicken should be refrigerated or frozen immediately."