The object of the present invention is to provide consumers with good-quality chicken meat and products using the same. To achieve the above, the present invention uses a functional sulfur chicken meat having an increased content of sulfur to produce a functional chicken meat and a raw meat for processed functional chicken meat products, adds dietary fibers extracted from dried radish leaves to enhance functionality thereof, and reduces fat acidification during storage while improving other processing properties. The functional sulfur chicken produced by adding 0.001-1.0 wt% of MSM to a feed composition according to the present invention, has maximized the content of a sulfur compound in the muscles, compared to ducks fed on a regular feed. Additionally, the sulfur accumulated in the chicken meat results in enhancing palatability of a chicken meat sausage product. Additionally, the present invention, by adding the dietary fibers extracted from the dried radish leaves to the chicken meat sausage product, improves a degree of softness, water holding ability, and flavors, reduces fat oxidization during storage, and thus can provide consumers with a good-quality chicken meat sausage product. Additionally, the present invention can provide a chicken meat sausage product that does not contain antibiotics, and has increased content of sulfur in comparison with regular chicken meat grown by using a regular feed, and has the effects of alleviating constipation, improving skin condition, and improving physical constitution.COPYRIGHT KIPO 2017본 발명은 유황의 함량이 증가한 기능성 유황 닭고기를 이용하여 기능성 닭고기 및 기능성 닭고기 가공제품의 원료육을 제공하는 것은 물론이고 시래기에서 추출한 식이섬유를 첨가하여 기능성을 강화시키고 저장 중 발생하는 지방산패 및 각종 가공특성을 개선하여 소비자에게 양질의 닭고기와 제품을 공급하는 것을 목적으로 하여 본 발명을 완성하였다. 본 발명에 따른 사료 조성물에 엠에스엠을 0.001 - 1.0중량%를 첨가하여 생산한 기능성 유황닭은 일반사료를 섭취한 통상의 오리에 비해 근육내 함유황 화합물의 함량이 극대화되었다. 또한 닭고기에 축적된 유황은 닭고기 소시지 제품의 기호도를 증가시키는 우수한 결과를 초래하였다. 또한 시래기에서 추출한 식이섬유를 닭고기 소시지 제품에 첨가함으로서, 연도개선, 보수력 향상, 풍미개선은 물론이고 저장 중 발생하는 지방산패를 저하시켜 소비자에게 양질의 닭고
