Tokyo fighting cock and homebred chicken.

Accession number;03A0735164
Title;Tokyo fighting cock and homebred chicken.
Author; GODA YUKIHISA (Tokyo Metrop. Livest. Exp. Stn.)
Journal Title;Journal for the Integrated Study of Dietary Habits
Journal Code:L3330A
ISSN:1346-9770
VOL.14;NO.2;PAGE.93-96(2003)
Figure&Table&Reference;
Pub. Country;Japan
Language;Japanese
Abstract;A description is given on the background of homebred chicken production, the number and production of homebred chicken brands, and Japan Agricultural Standards. An explanation is given on the phylogenetic base, breeding background and history, body weight, moisture, crude protein, crude fat, cooking loss, meat hardness, meat color, amino acid content, fatty acid composition, and the result of a sensory evaluation concerning Tokyo fighting cock. Then, an introduction is given on pot-cooked fighting cock meat, grilled chicken, boiled whole chicken, chicken with wasabi (Japanese horseraddish), boiled chicken, chicken embedded in miso (fermented soybean) paste for flavoring and preservation, chicken cooked in wine, ground and fried chicken, boiled giblets, cooked chicken and egg on steamed rice in a bowl, and the production of Tokyo fighting cock.
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