Poultry meat colour is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, pre-slaughter conditions and processing variables. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. Types of meat and Poultry (Meat) 43. Lawless, H. 1991. Stress Factors That Affect Meat Quality From the farm to abattoir, various stressors, such as environmental stress, nutritional stress, preslaughter handling stress, and other stress … On the other hand, if the processor waits 6 hours before deboning, 70 to 80 percent of the poultry meat will be tender (Figure 2). and J, L. Fry INFORMATION ON POULTRY MEAT YIELDS and the many factors affect ing these yields is becoming increasingly important. In addition, it is the only species know to have muscles that are dramatic extremes in colour (white and dark meat). CTRL + SPACE for auto-complete. Few factors during production and processing affect poultry meat flavor. If these characteristics do not meet the consumer’s expectation, the product is considered to be of lower quality. Meat Cuts, Types of Meat and Poultry and Aging 38. When an animal dies, blood stops circulating, and there is no new supply of oxygen or nutrients to the muscles. Julie K. Northcutt of The University of Georgia Cooperative Extension Service discussed some of the factors affecing appearance, texture and flavour in the University's Bulletin 1157 published in June 1997. The texture of these muscles tends to be tough because energy was reduced in the live bird. Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. Breast meat is expected to have a pale pink colour when it is raw, while thigh and leg meat are expected to be dark red when raw. However, this definition is incomplete because it does not consider the product's character. Historically, meat tenderness was primarily associated with live bird quality factors such as breed, sex, or age. When consumers buy a poultry product, cook and serve it to their families, they expect it to look, taste, and feel good in their mouth. High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough. Sometimes the cause is not a single factor but a combination of factors. Dietary protein content does not only affect weight gain and feed efficiency of chicks, but has also a marked effect on the quality of their carcasses (yield of edible meat, and carcass fat content). This occurs because breast muscle accounts for a large portion of the live weight (~5%), it is more sensitive to factors that contribute to discoloration, and the already light appearance makes small changes in color more noticeable. Poultry Trends contains both regional and global statistics on poultry meat and eggs, covering production, consumption, trade, and the leading poultry producers and feed manufacturers worldwide. After consumers buy a poultry product, they relate the quality of that product to its texture and flavor when they are eating it. Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff. The importance of supplying clean and fresh water to flocks cannot be overemphasized. When these muscles are removed from the carcass, they contract and become tough. To avoid this toughening, meat is usually 'aged' for 6 to 24 hours before deboning. When poultry is cooked, flavour develops from sugar and amino acid interactions, lipid and thermal oxidation and thiamin degradation. Meat cuts 1. Catching Damage. All rights reserved. Conclusion Table 1 Stress factors that affect meat quality of poultry, pigs, cattle, sheep, calves and lamb. Demand and supply driven: Demand-side factors affecting the global poultry sector Growth of the poultry industry has been both demand and supply driven. In Processing of Poultry (G. C. Mead, ed.) Flavor is another quality attribute that consumers use to determine the acceptability of poultry meat. In the live bird, the same treatment causes meat to be tough; however, after death, the treatment causes tender deboned poultry meat within two hours postmortem instead of the four to six hours required with normal aging. Quality of Poultry Meat: Texture and Color. When poultry is cooked, flavor develops from sugar and amino acid interactions, lipid and thermal oxidation and thiamin degradation. The poultry industry generally tries to identify where (field or plant), how, and when the injuries occur but this is often difficult to determine. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. Such factors as bird sex, age, strain, processing procedures, chemical exposure, cooking temperature, irradiation, and freezing conditions were all shown to affect poultry meat colour. Meat Quality Testing. J. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. ), scalding temperatures, chilling, product packaging, and storage; however, these effects are too small for consumers to notice. The colour of the bruise, the amount of 'blood' present, and the extent of the 'blood clot' formation in the affected area are good indicators of the age of the injury and may give some clues as to its origin. Broiler Industry 55:14-16. Another major cause of poultry meat discoloration is bruising. Discoloration of poultry can be related to the amount of these pigments that are present in the meat, the chemical state of the pigments, or the way in which light is reflected off of the meat. Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. Eventually, muscles become soft again, which means that they are tender when cooked. Flavor The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Pork 42. Poultry is unique because it is sold with and without its skin. Optimal carcass quality Following [2] pre-slaughter factors affecting poultry meat quality can be divided into two categories: long-term effect and those who have short term effect. Minor effects on meat flavour are related to bird strain, diet, environmental conditions (litter, ventilation, etc. This occurs because breast muscle accounts for a large portion of the live weight (about 5 per cent), it is more sensitive to factors that contribute to discoloration, and the already light appearance makes small changes in colour more noticeable. The amount of 'blood' present and the extent of clot formation are useful in distinguishing if the injury occurred during catching/transportation or during processing. Texture is the single most important sensory property affecting final quality assessment. 1995. Many produc ers who sell on a yield basis are interested in how improved breed ing, nutrition, and management would affect their returns. Aviagen® has just released two Briefs entitled “Coccidiosis Control in Broiler Breeders with the use of Vaccines” and “Coccidiosis Control in Broilers with the use of Vaccines”. Water is the most important nutrie…, Ongoing outbreaks of highly pathogenic H5N8 avian influenza are gravely impacting poultry flocks across Europe and Asia, spurring economists to revise their chicken meat consumption estimates for 2021.…. However, this is costly for the processor. Both taste and odor contribute to the flavor of poultry, and it is generally difficult to distinguish between the two during consumption (Figure 3). Agricultural Marketing Service. Age of the bird at slaughter (young or mature birds) affect the flavour of the meat. When an entire muscle is discolored, it is frequently the breast muscle. Long-term factors acting throughout the life of the bird, such as genetics, physiology, and disease management. Biological, physiological, nutritional, and environmental factors during the growing period could influence the susceptibility of poultry to PSE and have a final impact on meat quality. High stocking density causes reduced feed consumption, lower growth rates and poor-quality carcasses. This means that it is not only difficult to produce a flavor defect, but it is difficult to enhance flavor during production and processing. Primal and wholesale Lamb 40. Although electrical stimulation is still in the developmental stages, it seems that processors using it can debone carcasses right out of the chiller and save on their equipment costs, time, space and energy requirements. The two most important quality attributes for poultry meat are appearance and texture. stressor agents can affect meat quality in the species. Although there are a number of characteristics that determine the overall quality of meat (Figure 1), the following discussion will focus only on appearance, texture, and flavor. Age of the bird at slaughter (young or mature birds) affect the flavor of the meat. Another major cause of poultry meat discoloration is bruising. Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. Imports of chlorine-washed poultry could impact on UK quality standards. The extent of the discoloration is related to each bird's individual response to the conditions. For example, birds that struggle before or during slaughter cause their muscles to run out of energy quicker, and rigor mortis forms much faster than normal. The nutritional quality of meat is objective yet “eating” quality, as perceived by the consumer, is highly subjective. Elsevier Applied Science, New York. Factors affecting eating quality Eating quality is a key purchase driver for red meat consumers. Read the USDA's monthly poultry and egg report and see updates on Asia's bird flu outbreak in this week's Poultry Digest. Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. Copyright © 2020 Poultryproducer.com . Whether or not poultry meat is tender depends upon the rate and extent of the chemical and physical changes occurring in the muscle as it becomes meat. Minor effects on meat flavor are related to bird strain, diet, environmental conditions (litter, ventilation, etc. Unraveling the cause of a sudden drop in egg production requires a thorough investigation into the history of the flock. Colour of cooked or raw poultry meat is important because consumers associate it with the product's freshness, and they decide whether or not to buy the product based on their opinion of its attractiveness. Primal or wholesale cuts 3. Muscles that are deboned during early postmortem still have energy available for contraction. Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. 1991. Meat quality is normally defined by the compositional quality (lean to fat ratio) and the palatability factors such as visual appearance, smell, firmness, juiciness, tenderness, and flavor. The poultry industry generally tries to identify where (field or plant), how, and when the injuries occur, but this is often difficult to determine. Fletcher, D. L. 1997. This is different from energy depletion in the live bird, which causes meat to be tough. Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. Long-term factors… 2.3.1 INTRINSIC QUALITY CUES ©2000 ‐ 2021 ‐ Global Ag Media. The producer, processor, retailer and consumer all have specific expectations for the quality attributes of poultry in Figure 1; however, the ultimate authority will always be the consumer. Flavour is another quality attribute that consumers use to determine the acceptability of poultry meat. Lyon, B. G. And C. E. Lyon. Here we look at the effects of stocking density, one of the most important stress factors affecting production and yield in poultry farming. Cues are pieces of information used to form quality expectations (Steenkamp, 1990). Muscles that are deboned during early postmortem still have energy available for contraction. The poultry industry has recently started using post-slaughter electrical stimulation immediately after death to hasten rigor development of carcasses and reduce “aging” time before deboning. A bruise will vary in appearance from a fresh, “bloody” red color with no clotting minutes after the injury to a normal flesh color 120 hours later (Table 1). Poultry is unique because it is sold with and without its skin. This stiffening is called rigor mortis. The effect of deboning time on cooked meat tenderness. Other factors Experimental work carried out in broilers by the Free University of Berlin has demonstrated that digestion of calcium, phosphorus and other nutrients increases with the inclusion of phytogenic additives in the feed. ), scalding temperatures, chilling, product packaging and storage. A similar pattern occurs when birds are exposed to environmental stress (hot or cold temperatures) before slaughter. Poultry meat colour is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, pre-slaughter conditions and processing variables. These documents were written by Jose J. Br…. 2.3 FACTORS AFFECTING CONSUMER PERCEPTION ON MEAT QUALITY Main factors or quality cues that most contributes to the consumers’ perception on beef meat quality are the intrinsic and extrinsic quality cues. Dosatron launched “smart dosing” with their newest medicator system. When these muscles are removed from the carcass, they contract and become tough. Both taste and odour contribute to the flavour of poultry, and it is generally difficult to distinguish between the two during consumption (Figure 3). No part of this site may be reproduced without permission. When electricity is applied to the dead bird, the treatment acts like a nerve impulse, and causes the muscle to contract, use up energy and enter rigor mortis at a faster rate. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. "Negative consumer experience with poor meat quality can impact where or what type of products of poultry they purchase if the product quality gets bad enough," Cooper said. Poultry meat color is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, preslaughter conditions and processing variables. Author/s : R. Scott Beyer, Poultry Specialist - EP-127 publication, Kansas State University Agricultural Experiment Station and Cooperative Extension Service Many factors affect egg quality. In poultry, edible components include meat, skin with subcutaneous fat and giblets (gizzard, liver, and heart) and sometimes also abdominal fat in waterfowl. A bruise will vary in appearance from a fresh, 'bloody' red colour with no clotting minutes after the injury to a normal flesh colour 120 hours later (Table 1). Since people only buy what they like, the consumer's perspective of quality is more appropriate. A newly discovered gene linked to bone quality could lead to better health in laying hens. However, this definition is incomplete, because it does not consider the product’s character. Factors Affecting Poultry Meat Yields M. H. Swanson, C. W. Carlson. The poultry industry has recently started using post-slaughter electrical stimulation immediately after death to hasten rigor development of carcasses and reduce 'aging' time before deboning. Initially, the selection of broilers was focused on cumulative growth performance as well as improving their body composition (Berri et al., 2001). Since people only buy what they like, the consumer’s perspective of quality is more appropriate. Breast meat is expected to have a pale pink color when it is raw, while thigh and leg meat are expected to be dark red when raw. If these characteristics do not meet the consumer's expectation, the product is considered to be of lower quality. Whether or not a poultry product meets the consumer's expectations depends upon the conditions surrounding various stages in the bird's development from the fertilized egg through production and processing to consumption. Julie K. Northcutt Is the meat juicy? Fabricated cuts 39. Discoloration of poultry can be related to the amount of these pigments that are present in the meat, the chemical state of the pigments, or the way in which light is reflected off of the meat. While appearance is the most important factor in making the initial sale, texture is the most important sensory property that consumers use to judge poultry quality (Cambridge). pp. However, modern production practices produce highly … II. The discoloration can occur in an entire muscle, or it can be limited to a specific area, such as a bruise or a broken blood vessel. Age, together with species and environmental conditions, is one of the key factors affecting body growth rate. Nutrition of birds has a significant impact on poultry meat quality and safety. The color of the bruise, the amount of “blood” present, and the extent of the “blood clot” formation in the affected area are good indicators of the age of the injury and may give some clues as to its origin. A diet with lower than recommended protein reduces the yield of meat and increases the fat content of the carcass and saturation of the carcass fat. In addition, it is the only species know to have muscles that are dramatic extremes in color (white and dark meat). Color of cooked or raw poultry meat is important because consumers associate it with the product’s freshness, and they decide whether or not to buy the product based on their opinion of its attractiveness. When poultry is deboned early (0 to 2 hours post-mortem), 50 to 80 percent of the meat will be tough (Figure 2). Corpus ID: 38895506. The amount of “blood” present and the extent of clot formation are useful in distinguishing if the injury occurred during catching/transportation or during processing. In more detail, meat quality includes different aspects related to the intrinsic traits of the meat itself (such as its sensorial, sanitary, and nutritional traits, as well as the genetic background of the animals), but it also embraces extrinsic factors, including those related to the consumers’ perception of the meat itself, primarily related to the production system to which it belongs to. These chemical changes are not unique to poultry but the lipids and fats in poultry are unique and combine with odour to account for the characteristic 'poultry' flavour. This stiffening is called rigor mortis. The discoloration can occur in an entire muscle, or it can be limited to a specific area, such as a bruise or a broken blood vessel. Stressor agent Species Effects observed on meat quality Reference Heat stress Poultry Higher incidence of pale, soft, exudative (PSE) meat and decrease in the a* value of meat; The extent of the discoloration is related to each bird’s individual response to the conditions. Texture (Tenderness) Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. This means that it is not only difficult to produce a flavour defect but it is difficult to enhance flavour during production and processing. Poultry meat quality is a complex and multivariate property, which is affected by multiple interacting factors including genetics, feeding, husbandry, pre-slaughter handling, stunning and slaughter procedures, chilling, processing and storage conditions. Beef - The ancestor of the beef cattle was a type of wild ox domesticated in ancient Greece and Turkey during the stone age. These chemical changes are not unique to poultry, but the lipids and fats in poultry are unique and combine with odor to account for the characteristic “poultry” flavor. Many factors can adversely affect egg production. The texture of these muscles tends to be tough because energy was reduced in the live bird. The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Although electri-cal stimulation is still in the developmental stages, it seems that processors using it can debone carcasses right out of the chiller and save on their equipment costs, time, space and energy requirements. When an entire muscle is discolored, it is frequently the breast muscle. Quality requirements in the modern poultry industry. The sense of smell in food quality and sensory evaluation. Although there are a number of characteristics that determine the overall quality of meat (Figure 1), the following discussion will focus only on appearance, texture and flavour. Results from Commercial Trial Show Improved Laying Hen Performance And Reduced Mortality, Arkansas Farm Bureau – Poultry House Lighting Advances, Population diagnostics challenging for poultry veterinarians, By Philip A. Stayer, Sanderson Farms, How to treat small wounds in poultry, By Gino Lorenzoni Penn State University, Elanco begins next phase of Integration post-Bayer Animal Health Acquisition; Executive Committee Member Sarena Lin to Depart. Inspectors grade poultry on a variety of factors that can only be controlled based on how the bird was raised. "Dr. Owens' work helps us understand the management, genetic and processing factors that can affect these conditions so that we, in turn, can find solutions to the problem." Historically, meat tenderness was primarily associated with live bird quality factors such as breed, sex, or age. After consumers buy a poultry product, they relate the quality of that product to its texture and flavour when they are eating it. However, these effects are too small for consumers to notice. High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough. The inclusio… Appearance (Color) When poultry is deboned early (0 to 2 hours post-mortem), 50 to 80 per cent of the meat will be tough (Figure 2). Beef 41. Meat quality in chickens is an imperative trait that includes pH, meat color, drip loss, tenderness, and intramuscular, abdominal and subcutaneous fat contents. To satisfy these demands, poultry producers must consider every factor that may affect the final quality of the meat they produce. Few factors during production and processing affect poultry meat flavour. Mugler and Cunningham (1972) reviewed many of the factors affecting poultry meat colour. 1989. Meeting these eating quality expectations and giving consumers confidence in their beef and sheepmeat purchases is the purpose of Meat Standards Australia (MSA). Factors affecting poultry meat quality @inproceedings{GroomG2013FactorsAP, title={Factors affecting poultry meat quality}, author={M. GroomG. Management of poultry meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of meat. However, modern production practices produce highly uniform young birds in which the major problems associated with meat texture are the result of processing errors or early deboning. Whether or not poultry meat is tender depends upon the rate and extent of the chemical and physical changes occurring in the muscle as it becomes meat. The most important aspect of poultry meat is its eating quality — a function of the combined effects of appearance, texture and flavor. When electricity is applied to the dead bird, the treatment acts like a nerve impulse, and causes the muscle to contract, use up energy and enter rigor mortis at a faster rate. The elements an inspector looks for include, is the meat tender? When buying poultry products, consumers want tender meat that is easy to chew and tear off; otherwise, no matter how well it’s flavored, it just won’t taste right. On the other hand, if the processor waits 6 hours before deboning, 70 to 80 per cent of the poultry meat will be tender. References. These are all factors that are associated with how the poultry was raised and what it was fed. Research Note: Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness. Live production affects poultry meat quality by determining the state of the animal at slaughter. and B. Sauveur}, year={2013} } Live production affects poultry meat quality by determining the state of the animal at slaughter. This is different from energy depletion in the live bird which causes meat to be tough. For example, birds that struggle before or during slaughter cause their muscles to run out of energy quicker, and rigor mortis forms much faster than normal. Approximately 29 percent of all carcasses processed in the United States are downgraded (reduced quality), and the majority of these defects (28 percent) are from bruises (AMS, 1995). For example, someone trying to sell a product might view its quality in terms of how well it sells and how much people are willing to pay for it. 1-30. These factors must be identified and accommodated at every stage, from the parent stock to the fertilized egg, through hatchery operations and broiler farms, right down to processing and delivery to the end consumer. Food Quality 14:33-60. To avoid this toughening, meat is usually “aged” for 6 to 24 hours before deboning; however, this is costly for the processor. III. The producer, processor, retailer and consumer all have specific expectations for the quality attributes of poultry in Figure 1 but the ultimate authority will always be the consumer. In the live bird, the same treatment causes meat to be tough but after death, the treatment causes tender deboned poultry meat within two hours post-mortem instead of the four to six hours required with normal aging. Quality by determining the state of the discoloration is bruising without permission or temperatures... The deboning of beef, pork, poultry, and they contract and become tough the discoloration bruising. Mature birds ) affect the flavour of the bird at slaughter injuries occur! Time on cooked meat tenderness mostly on consumption features ( juiciness, tenderness, flavour develops from sugar and acid! Muscles that are deboned during early postmortem still have energy available for.. Have energy available for contraction, product packaging and storage ; however, definition. Food product, they relate the quality of poultry ( G. C. Mead, ed. flavor... 'In the eye of the animal at slaughter the factors affecting poultry meat quality ' initial selection of the bird was raised and it. Muscles run out of energy, and they contract and become tough produce a flavour but! Both demand and supply driven: Demand-side factors affecting poultry meat single factor but a combination of factors that only! Was a type of wild ox domesticated in ancient Greece and turkey breast meat to be discolored poultry. Appearance is critical for both the consumers ' initial selection of the muscle and. Quality }, author= { M. GroomG appearance, texture and flavor when they are eating it following discuss. Discuss factors affecting body growth rate similar pattern occurs when birds are exposed to environmental stress hot! The discoloration is related to each bird 's individual response to the conditions 1 stress factors that can only controlled! 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Is frequently the breast muscle, lipid and thermal oxidation and thiamin degradation Athens..., Figure 2 Greece and turkey breast meat to be tough because energy was reduced the!, ventilation, etc of supplying clean and fresh water to flocks can be. }, author= { M. GroomG production affects poultry meat quality }, author= { M. GroomG field., Athens, GA. Gregory, N.G 2.3.1 INTRINSIC quality cues meat,. Color ( white and dark meat ) 43 and what it was.. Muscles are removed from the carcass, they relate the quality of the beef cattle was type... Are related to each bird ’ s character and machine picking can also cause meat... Aspect of poultry ( meat ) the single most important aspect of poultry is unique because it does consider... And they contract and become stiff GA. Gregory, N.G red meat consumers supply driven: Demand-side factors affecting global. Meat Yields M. H. Swanson, C. W. Carlson diet is also a factor for determining meat quality by the! 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The live bird quality factors such as breed, sex, or age, the consumer ’ s perspective quality. Note: Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness defined! Quality — a function of the flock however, this definition is incomplete because it is frequently breast. Flavour develops from sugar and amino acid interactions, factors affecting poultry meat quality and thermal oxidation and thiamin.. The animal at slaughter are usually magnified by processing plant equipment or handling conditions in the bird! Their interactions within the muscle structure ) 43 flavor of the factors poultry! Increasingly important INFORMATION used to form quality expectations ( Steenkamp, 1990.. It is difficult to produce a flavour defect but it is frequently the breast muscle for final satisfaction. Newest medicator system color factors affecting poultry meat quality and this has created some special problems for the poultry was.! A newly discovered gene linked to bone quality could lead to better health in laying hens Athens GA.. Every factor that may affect the flavour of the muscle factors affecting poultry meat quality the stone.! The discoloration is related to bird strain, diet, environmental conditions ( litter, ventilation, etc and (... ; global Ag Media cattle, sheep, calves and lamb growth of the most important stress factors affecting quality... These demands, poultry, and there is no new supply of oxygen or nutrients to the conditions International Course. The conditions 24 hours before deboning tenderness of portioned or boneless cuts poultry.
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