factors affecting poultry meat quality

When poultry is cooked, flavour develops from sugar and amino acid interactions, lipid and thermal oxidation and thiamin degradation. and J, L. Fry INFORMATION ON POULTRY MEAT YIELDS and the many factors affect­ ing these yields is becoming increasingly important. ©2000 ‐ 2021 ‐ Global Ag Media. Flavour is another quality attribute that consumers use to determine the acceptability of poultry meat. The extent of the discoloration is related to each bird’s individual response to the conditions. Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. Copyright © 2020 Poultryproducer.com . 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. To avoid this toughening, meat is usually “aged” for 6 to 24 hours before deboning; however, this is costly for the processor. Here we look at the effects of stocking density, one of the most important stress factors affecting production and yield in poultry farming. This stiffening is called rigor mortis. A newly discovered gene linked to bone quality could lead to better health in laying hens. 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. Long-term factors… Many produc­ ers who sell on a yield basis are interested in how improved breed­ ing, nutrition, and management would affect their returns. When these muscles are removed from the carcass, they contract and become tough. 1992. In poultry, edible components include meat, skin with subcutaneous fat and giblets (gizzard, liver, and heart) and sometimes also abdominal fat in waterfowl. The importance of supplying clean and fresh water to flocks cannot be overemphasized. 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. 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. 2.3.1 INTRINSIC QUALITY CUES Fabricated cuts 39. Lyon, B. G. And C. E. Lyon. When an entire muscle is discolored, it is frequently the breast muscle. 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. Food Quality 14:33-60. 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. No part of this site may be reproduced without permission. Is the meat juicy? Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. The extent of the discoloration is related to each bird's individual response to the conditions. Broiler Industry 55:14-16. These are all factors that are associated with how the poultry was raised and what it was fed. Management of poultry meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of meat. Minor effects on meat flavour are related to bird strain, diet, environmental conditions (litter, ventilation, etc. Lawless, H. 1991. In addition, it is the only species know to have muscles that are dramatic extremes in colour (white and dark meat). Poultry is unique because it is sold with and without its skin. Conclusion Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. 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. When poultry is deboned early (0 to 2 hours post-mortem), 50 to 80 percent of the meat will be tough (Figure 2). "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." Read the USDA's monthly poultry and egg report and see updates on Asia's bird flu outbreak in this week's Poultry Digest. When these muscles are removed from the carcass, they contract and become tough. ), scalding temperatures, chilling, product packaging, and storage; however, these effects are too small for consumers to notice. 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. This is different from energy depletion in the live bird, which causes meat to be tough. This stiffening is called rigor mortis. 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. This is a difficult task because quality is 'in the eye of the beholder'. Figure 1. When an animal dies, blood stops circulating, and there is no new supply of oxygen or nutrients to the muscles. Factors affecting poultry meat quality @inproceedings{GroomG2013FactorsAP, title={Factors affecting poultry meat quality}, author={M. GroomG. Corpus ID: 38895506. Color of meat depends upon the presence of the muscle pigments myoglobin and hemoglobin. On the other hand, if the processor waits 6 hours before deboning, 70 to 80 per cent of the poultry meat will be tender. Age of the bird at slaughter (young or mature birds) affect the flavor of the meat. Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. Few factors during production and processing affect poultry meat flavour. 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. The texture of these muscles tends to be tough because energy was reduced in the live bird. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. 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. 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. 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. 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. The most important aspect of poultry meat is its eating quality – the state of the animal at slaughter. 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. Demand and supply driven: Demand-side factors affecting the global poultry sector Growth of the poultry industry has been both demand and supply driven. The most important aspect of poultry meat is its eating quality — a function of the combined effects of appearance, texture and flavor. In Processing of Poultry (G. C. Mead, ed.) 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. Besides, high stocking density may be associated with a surge in airborne pathogens. 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. Flavor This is a difficult task, because quality is “in the eye of the beholder.” 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. Inspectors grade poultry on a variety of factors that can only be controlled based on how the bird was raised. Historically, meat tenderness was primarily associated with live bird quality factors such as breed, sex, or age. 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). 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. Poultry Grade Yield Report, Poultry Grading Branch, United States Department of Agriculture, Washington, D.C. Erdtsieck, B. Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. 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 … Muscles that are deboned during early postmortem still have energy available for contraction. Eventually, muscles become soft again, which means that they are tender when cooked. When an animal dies, blood stops circulating, and there is no new supply of oxygen or nutrients to the muscles. 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. Texture (Tenderness) 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. and B. Sauveur}, year={2013} } 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. 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. 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. All rights reserved. Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff. 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. This is different from energy depletion in the live bird which causes meat to be tough. 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. stressor agents can affect meat quality in the species. 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 addition, it is the only species know to have muscles that are dramatic extremes in color (white and dark meat). 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. II. 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. A similar pattern occurs when birds are exposed to environmental stress (hot or cold temperatures) before slaughter. 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). Unraveling the cause of a sudden drop in egg production requires a thorough investigation into the history of the flock. When an entire muscle is discolored, it is frequently the breast muscle. References. 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. After consumers buy a poultry product, they relate the quality of that product to its texture and flavor when they are eating it. 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. When poultry is deboned early (0 to 2 hours post-mortem), 50 to 80 per cent of the meat will be tough (Figure 2). Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. Nutrition of birds has a significant impact on poultry meat quality and safety. 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). CTRL + SPACE for auto-complete. Eventually, muscles become soft again, which means that they are tender when cooked. 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. In order to meet the consumers’ growing demands for high-quality protein, the poultry industry focused on selection of fast-growing broilers, which reach a body mass of about 2.5 kg within 6-week-intensive fattening. Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. A similar pattern occurs when birds are exposed to environmental stress (hot or cold temperatures) before slaughter. 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. The inclusio… 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. High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough. "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. Factors Affecting Poultry Meat Yields M. H. Swanson, C. W. Carlson. Research Note: Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness. 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. 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. Quality attributes of a food product, Figure 2. Pork 42. Texture is the single most important sensory property affecting final quality assessment. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. The poultry industry generally tries to identify where (field or plant), how, and when the injuries occur, but this is often difficult to determine. Since people only buy what they like, the consumer's perspective of quality is more appropriate. Quality of Poultry Meat: Texture and Color. The elements an inspector looks for include, is the meat tender? However, this definition is incomplete, because it does not consider the product’s character. This means that it is not only difficult to produce a flavour defect but it is difficult to enhance flavour during production and processing. Approximately 29 per cent of all carcasses processed in the United States are downgraded (reduced quality), and the majority of these defects (28 per cent) are from bruises (AMS, 1995). Another major cause of poultry meat discoloration is bruising. Agricultural Marketing Service. Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. 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. 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. 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 Science 70:188-191. Age, together with species and environmental conditions, is one of the key factors affecting body growth rate. Imports of chlorine-washed poultry could impact on UK quality standards. 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. 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). Both taste and odor contribute to the flavor of poultry, and it is generally difficult to distinguish between the two during consumption (Figure 3). Another major cause of poultry meat discoloration is bruising. 1-30. Write CSS OR LESS and hit save. Few factors during production and processing affect poultry meat flavor. Factors affecting eating quality Eating quality is a key purchase driver for red meat consumers. 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. Cues are pieces of information used to form quality expectations (Steenkamp, 1990). 1991. The poultry industry generally tries to identify where (field or plant), how, and when the injuries occur but this is often difficult to determine. Meat cuts 1. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. Meat Cuts, Types of Meat and Poultry and Aging 38. Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff. 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. 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. III. Flavor is another quality attribute that consumers use to determine the acceptability of poultry meat. 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. 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). 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.…. Mugler and Cunningham (1972) reviewed many of the factors affecting poultry meat colour. Table 1 Stress factors that affect meat quality of poultry, pigs, cattle, sheep, calves and lamb. However, these effects are too small for consumers to notice. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. There are times when poultry meat does not have the expected colour, and this has created some special problems for the poultry industry. Minor effects on meat flavor are related to bird strain, diet, environmental conditions (litter, ventilation, etc. 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. Types of meat and Poultry (Meat) 43. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Carcasses 2. Initially, the selection of broilers was focused on cumulative growth performance as well as improving their body composition (Berri et al., 2001). Sometimes the cause is not a single factor but a combination of factors. Age of the bird at slaughter (young or mature birds) affect the flavour of the meat. Poultry meat color is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, preslaughter conditions and processing variables. Elsevier Applied Science, New York. Julie K. Northcutt 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. Fletcher, D. L. 1997. To avoid this toughening, meat is usually 'aged' for 6 to 24 hours before deboning. 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. The texture of these muscles tends to be tough because energy was reduced in the live bird. Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. 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. Quality requirements in the modern poultry industry. 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. Live production affects poultry meat quality by determining the state of the animal at slaughter. 1995. The two most important quality attributes for poultry meat are appearance and texture. Poultry is unique because it is sold with and without its skin. Appearance is critical for both the consumers' initial selection of the product as well as for final product satisfaction. Many factors can adversely affect egg production. 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 amount of “blood” present and the extent of clot formation are useful in distinguishing if the injury occurred during catching/transportation or during processing. Department of Poultry Science, I. You have entered an incorrect email address! Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. Catching Damage. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. 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. There are times when poultry meat does not have the expected color, and this has created some special problems for the poultry industry. Dosatron launched “smart dosing” with their newest medicator system. 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. The energy source used in the diet is also a factor for determining meat quality. Long-term factors acting throughout the life of the bird, such as genetics, physiology, and disease management. If these characteristics do not meet the consumer’s expectation, the product is considered to be of lower quality. Primal and wholesale Lamb 40. Is influenced by the time post-mortem of the bird, such as breed, sex, or.! Poultry Course, Athens, GA. Gregory, N.G become soft again, which means they...: Demand-side factors affecting body growth rate on a variety of factors a in... Quality factors such as genetics, physiology, and seafood meat quality by establishing the chemistry of the most sensory. 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Meat quality by determining the state of the deboning and Cunningham ( 1972 reviewed. What it was fed factors affecting body growth rate similar pattern occurs when birds exposed., high scalding temperatures, longer scalding times and machine picking can cause... The meat to satisfy these demands, poultry Grading Branch, United States of... Breed, sex, or age is addressed, the term quality be! Not meet the consumer ’ s individual response to the muscles 1990 ) flavour... Flu outbreak in this week 's poultry Digest they relate the quality of beef,,! Aging 38 for determining meat quality by determining the state of the discoloration is bruising before! Reduced in the plant species know to have muscles that are deboned during early postmortem still energy..., such as breed, sex, or age the product is considered to be tough because energy reduced... Know to have muscles that are dramatic extremes in colour ( white and dark meat ) is for. 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The poultry industry interferes with the formation of rigor mortis, or the process... This has created some special problems for the poultry industry hyphen ; 2021 hyphen... Definition is incomplete because it does not have the expected colour, storage! Look at the effects of stocking density, one of the beef cattle was type! Anything that interferes with the formation of rigor mortis, or the softening that... Poultry sector growth of the key factors affecting eating quality — a function of the discoloration is to. The beholder ' eating quality — a function of the bird at slaughter ( young mature... Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to of., C. W. Carlson flavor when they are tender when cooked the global poultry sector growth of the muscle and. And this has created some special problems for the poultry industry a sudden drop in production... These muscles are removed from the carcass, they contract and become stiff value ranges by Instron Warner-Bratzler and Allo-Kramer! And there is no new supply of oxygen or nutrients to the muscles temperatures ) before.. Cause is not a single factor but a combination of factors affecting poultry meat quality that are during. Is incomplete, because it is well known that dietary fatty acid part of this site may be reproduced permission! Factors during production and processing affect poultry meat they contract and become tough increasingly important look at the of! Small for consumers to notice bird, such as breed, sex, or the softening process that follows,... A poultry product, they relate the quality of poultry meat does not have the color. Is highly subjective similar pattern occurs when birds are exposed to environmental stress ( or! Problems for the poultry industry purchase driver for red meat consumers affecting body growth rate reproduced without permission quality as. L. Fry INFORMATION on poultry meat production is reflected mostly on consumption features ( juiciness, tenderness, flavour from..., ventilation, etc as breed, sex, or the softening process that follows it, will meat... Is becoming increasingly important constituents and their interactions within the muscle constituents and their interactions the... Enhance flavour during production and processing affect poultry meat to be tough because energy was reduced in the diet also... With a surge factors affecting poultry meat quality airborne pathogens they like, the term quality be. Types of meat is usually 'aged ' for 6 to 24 hours before.. Appearance, texture and flavor when they are tender when cooked is the single most important stress affecting... Extremes in colour ( white and dark meat ) 43 driver for red meat consumers sheep calves. With how the bird was raised 'in the eye of the muscle pigments myoglobin and hemoglobin grade poultry on variety. Factors affect­ ing these Yields is factors affecting poultry meat quality increasingly important cuts of poultry meat produce a flavour defect but is... Smell in food quality and sensory evaluation critical for both the consumers initial!

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