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. Initially, the selection of broilers was focused on cumulative growth performance as well as improving their body composition (Berri et al., 2001). Here we look at the effects of stocking density, one of the most important stress factors affecting production and yield in poultry farming. 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. Meat Quality Testing. This stiffening is called rigor mortis. Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. 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. This is a difficult task because quality is 'in the eye of the beholder'. 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. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. Department of Poultry Science, I. 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. 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; Mugler and Cunningham (1972) reviewed many of the factors affecting poultry meat colour. Is the flavor of the meat correct? Since people only buy what they like, the consumer’s perspective of quality is more appropriate. 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. Another major cause of poultry meat discoloration is bruising. Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. II. The two most important quality attributes for poultry meat are appearance and texture. In addition, it is the only species know to have muscles that are dramatic extremes in color (white and dark meat). 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. When an entire muscle is discolored, it is frequently the breast muscle. J. Read the USDA's monthly poultry and egg report and see updates on Asia's bird flu outbreak in this week's Poultry Digest. Dosatron launched “smart dosing” with their newest medicator system. Besides, high stocking density may be associated with a surge in airborne pathogens. All Rights Reserved. Lyon, B. G. And C. E. Lyon. Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. Poultry Science 70:188-191. 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. To avoid this toughening, meat is usually “aged” for 6 to 24 hours before deboning; however, this is costly for the processor. To avoid this toughening, meat is usually 'aged' for 6 to 24 hours before deboning. Since people only buy what they like, the consumer's perspective of quality is more appropriate. Poultry Grade Yield Report, Poultry Grading Branch, United States Department of Agriculture, Washington, D.C. Erdtsieck, B. stressor agents can affect meat quality in the species. 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. 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. 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. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. Texture (Tenderness) Is the meat juicy? 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). 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. Appearance is critical for both the consumers' initial selection of the product as well as for final product satisfaction. 2.3 Factors affecting quality of poultry meat: genotype ..... 24 2.4 Factors affecting quality of poultry meat: sex ..... 29 2.5 Factors affecting quality of poultry meat: rearing conditions and production practices ..... 29 2.6 Future trends: improving poultry quality ..... 32 Contents Eventually, muscles become soft again, which means that they are tender when cooked. Carcasses 2. Demand and supply driven: Demand-side factors affecting the global poultry sector Growth of the poultry industry has been both demand and supply driven. 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. Many factors can adversely affect egg production. Appearance (Color) Factors Affecting Poultry Meat Yields M. H. Swanson, C. W. Carlson. Few factors during production and processing affect poultry meat flavor. Quality of Poultry Meat: Texture and Color. CTRL + SPACE for auto-complete. Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. Lawless, H. 1991. Fabricated cuts 39. 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. 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. Many produc­ ers who sell on a yield basis are interested in how improved breed­ ing, nutrition, and management would affect their returns. Quality attributes of a food product, Figure 2. 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. This means that it is not only difficult to produce a flavour defect but it is difficult to enhance flavour during production and processing. No part of this site may be reproduced without permission. 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. However, these effects are too small for consumers to notice. The texture of these muscles tends to be tough because energy was reduced in the live bird. The sense of smell in food quality and sensory evaluation. Meat quality in chickens is an imperative trait that includes pH, meat color, drip loss, tenderness, and intramuscular, abdominal and subcutaneous fat contents. Minor effects on meat flavor are related to bird strain, diet, environmental conditions (litter, ventilation, etc. 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). Research Note: Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness. 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. 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. 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. Long-term factors acting throughout the life of the bird, such as genetics, physiology, and disease management. The extent of the discoloration is related to each bird’s individual response to the conditions. When an animal dies, blood stops circulating, and there is no new supply of oxygen or nutrients to the muscles. ©2000 ‐ 2021 ‐ Global Ag Media. 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. Age, together with species and environmental conditions, is one of the key factors affecting body growth rate. Pork 42. The texture of these muscles tends to be tough because energy was reduced in the live bird. 1991. 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. 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. pp. Julie K. Northcutt Poultry meat color is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, preslaughter conditions and processing variables. 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. 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. The most important aspect of poultry meat is its eating quality – the state of the animal at slaughter. Management of poultry meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of meat. 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. 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. Age of the bird at slaughter (young or mature birds) affect the flavour of the meat. High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough. Poultry is unique because it is sold with and without its skin. 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. Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. Fletcher, D. L. 1997. 1992. If these characteristics do not meet the consumer’s expectation, the product is considered to be of lower quality. 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. Conclusion Historically, meat tenderness was primarily associated with live bird quality factors such as breed, sex, or age. Unraveling the cause of a sudden drop in egg production requires a thorough investigation into the history of the flock. 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. 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. Both taste and odor contribute to the flavor of poultry, and it is generally difficult to distinguish between the two during consumption (Figure 3). Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. These documents were written by Jose J. Br…. Cues are pieces of information used to form quality expectations (Steenkamp, 1990). 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. Another major cause of poultry meat discoloration is bruising. 1995. 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. 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. 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. 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 colour, and this has created some special problems for the poultry industry. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. The inclusio… and B. Sauveur}, year={2013} } "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." Proceedings Georgia International Poultry Course, Athens, GA. Gregory, N.G. 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. and J, L. Fry INFORMATION ON POULTRY MEAT YIELDS and the many factors affect­ ing these yields is becoming increasingly important. Nutrition of birds has a significant impact on poultry meat quality and safety. Flavor When poultry is cooked, flavour develops from sugar and amino acid interactions, lipid and thermal oxidation and thiamin degradation. 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. 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. Texture is the single most important sensory property affecting final quality assessment. All rights reserved. Imports of chlorine-washed poultry could impact on UK quality standards. ), scalding temperatures, chilling, product packaging, and storage; however, these effects are too small for consumers to notice. Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff. 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). 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. 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). ), scalding temperatures, chilling, product packaging and storage. The extent of the discoloration is related to each bird's individual response to the conditions. High stocking density causes reduced feed consumption, lower growth rates and poor-quality carcasses. 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 per cent of the meat will be tough (Figure 2). Meat Cuts, Types of Meat and Poultry and Aging 38. Meat cuts 1. The elements an inspector looks for include, is the meat tender? Meeting these eating quality expectations and giving consumers confidence in their beef and sheepmeat purchases is the purpose of Meat Standards Australia (MSA). However, this is costly for the processor. On the other hand, if the processor waits 6 hours before deboning, 70 to 80 per cent of the poultry meat will be tender. 2.3.1 INTRINSIC QUALITY CUES 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. Factors affecting poultry meat quality @inproceedings{GroomG2013FactorsAP, title={Factors affecting poultry meat quality}, author={M. GroomG. III. These are all factors that are associated with how the poultry was raised and what it was fed. Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. Muscles that are deboned during early postmortem still have energy available for contraction. However, this definition is incomplete because it does not consider the product's character. High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough. Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff. Long-term factors… 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. Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. After consumers buy a poultry product, they relate the quality of that product to its texture and flavour when they are eating it. 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. In poultry, edible components include meat, skin with subcutaneous fat and giblets (gizzard, liver, and heart) and sometimes also abdominal fat in waterfowl. Inspectors grade poultry on a variety of factors that can only be controlled based on how the bird was raised. A newly discovered gene linked to bone quality could lead to better health in laying hens. Broiler Industry 55:14-16. 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). 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. 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). When an animal dies, blood stops circulating, and there is no new supply of oxygen or nutrients to the muscles. When poultry is cooked, flavor develops from sugar and amino acid interactions, lipid and thermal oxidation and thiamin degradation. Factors affecting eating quality Eating quality is a key purchase driver for red meat consumers. Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. 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. Few factors during production and processing affect poultry meat flavour. "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. This means that it is not only difficult to produce a flavor defect, but it is difficult to enhance flavor during production and processing. However, this definition is incomplete, because it does not consider the product’s character. In addition, it is the only species know to have muscles that are dramatic extremes in colour (white and dark meat). Flavor is another quality attribute that consumers use to determine the acceptability of poultry meat. Quality requirements in the modern poultry industry. Age of the bird at slaughter (young or mature birds) affect the flavor of the meat. 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. 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. Primal or wholesale cuts 3. When an entire muscle is discolored, it is frequently the breast muscle. 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. 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. However, modern production practices produce highly … Table 1 Stress factors that affect meat quality of poultry, pigs, cattle, sheep, calves and lamb. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. Corpus ID: 38895506. Sometimes the cause is not a single factor but a combination of factors. Live production affects poultry meat quality by determining the state of the animal at slaughter. Eventually, muscles become soft again, which means that they are tender when cooked. 1-30. 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.…. 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. Both taste and odour contribute to the flavour of poultry, and it is generally difficult to distinguish between the two during consumption (Figure 3). This is different from energy depletion in the live bird, which causes meat to be tough. 1989. The effect of deboning time on cooked meat tenderness. Types of meat and Poultry (Meat) 43. After consumers buy a poultry product, they relate the quality of that product to its texture and flavor when they are eating it. A similar pattern occurs when birds are exposed to environmental stress (hot or cold temperatures) before slaughter. To satisfy these demands, poultry producers must consider every factor that may affect the final quality of the meat they produce. 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). Elsevier Applied Science, New York. 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. 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. In Processing of Poultry (G. C. Mead, ed.) 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. The energy source used in the diet is also a factor for determining meat quality. A similar pattern occurs when birds are exposed to environmental stress (hot or cold temperatures) before slaughter. Flavour is another quality attribute that consumers use to determine the acceptability of poultry meat. 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. Figure 1. Minor effects on meat flavour are related to bird strain, diet, environmental conditions (litter, ventilation, etc. When poultry is deboned early (0 to 2 hours post-mortem), 50 to 80 percent of the meat will be tough (Figure 2). If these characteristics do not meet the consumer's expectation, the product is considered to be of lower quality. When these muscles are removed from the carcass, they contract and become tough. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. The poultry industry generally tries to identify where (field or plant), how, and when the injuries occur but this is often difficult to determine. Primal and wholesale Lamb 40. Color of meat depends upon the presence of the muscle pigments myoglobin and hemoglobin. 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”. 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. Copyright © 2020 Poultryproducer.com . You have entered an incorrect email address! References. This is different from energy depletion in the live bird which causes meat to be tough. When these muscles are removed from the carcass, they contract and become tough. The poultry industry generally tries to identify where (field or plant), how, and when the injuries occur, but this is often difficult to determine. Agricultural Marketing Service. Poultry is unique because it is sold with and without its skin. The importance of supplying clean and fresh water to flocks cannot be overemphasized. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. Beef - The ancestor of the beef cattle was a type of wild ox domesticated in ancient Greece and Turkey during the stone age. There are times when poultry meat does not have the expected color, and this has created some special problems for the poultry industry. Food Quality 14:33-60. 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 … The nutritional quality of meat is objective yet “eating” quality, as perceived by the consumer, is highly subjective. Live production affects poultry meat quality by determining the state of the animal at slaughter. Beef 41. Historically, meat tenderness was primarily associated with live bird quality factors such as breed, sex, or age. 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. Cattle, sheep, calves and lamb meat they produce are exposed to environmental stress hot... Cause is not only difficult to enhance flavour during production and processing affect poultry meat Yields M. H. Swanson C.! Inspectors grade poultry on a variety of factors that can only be controlled based on the... Extent of the muscle structure dosing ” with their newest medicator system sections factors... Meat and poultry and Aging 38 driver for red meat consumers Yields M. H. Swanson, C. Carlson... Which means that they are tender when cooked many factors affect­ ing these Yields becoming... Storage ; however, these effects are too small for consumers to notice before... In color ( white and dark meat ) sensory evaluation in this week poultry. — a function of the beef cattle was a type of wild ox domesticated ancient... Be discolored high scalding temperatures, chilling, product packaging, and they contract and become.... Of these muscles tends to be tough not consider the product as well as final. Georgia International poultry Course, Athens, GA. Gregory, N.G a thorough investigation into the of... Species know to have muscles that are dramatic extremes in color ( white and dark meat ) 43 processing equipment... In food quality and sensory evaluation the carcass, they relate the quality of poultry meat are! Muscle constituents and their interactions within the muscle structure flocks can not factors affecting poultry meat quality! Of lower quality that they are tender when cooked picking can also cause meat... Is no new supply of oxygen or nutrients to the muscles fresh water to flocks can not be overemphasized temperatures... Food quality and sensory evaluation state of the poultry was raised they relate the quality of the beholder ' effects! Is becoming increasingly important reduced feed consumption, lower growth rates and poor-quality carcasses, GA. Gregory,.. Be clearly defined as it relates to poultry was fed Branch, United States Department of Agriculture,,! ) 43 live handling before processing can cause broiler and turkey during the stone age extremes in (. Ox domesticated in ancient Greece and turkey during the stone age } author=. And supply driven processing affect poultry meat tends to be tough, the! The breast muscle on UK quality standards and storage the most important property... Acid interactions, lipid and thermal oxidation and thiamin degradation the single most important stress affecting... Quality is addressed, the consumer, is one of the poultry was raised flavour ) of meat poultry!, and storage ; however, these effects are too small for to. ©2000 & hyphen ; global Ag Media discolored, it is sold with and without its skin of smell food! Or nutrients to the conditions blood stops circulating, and seafood Mugler and (! Or cold temperatures ) before slaughter the quality of that product to texture... Wild ox domesticated in ancient Greece and turkey breast meat to be tough energy! Become stiff objective yet “ eating ” quality, as perceived by the consumer ’ s individual response the! No part of this site may be associated with a surge in pathogens. Associated with live bird quality factors such as breed, sex, or.! Dramatic extremes in color ( white and dark meat ) 43 is critical for both the '... Investigation into the history of the flock addition, it is not a single factor a... S character and what it was fed muscles that are dramatic extremes in color white. Can cause broiler and turkey breast meat to be tough because energy was reduced in species. Is 'in the eye of the animal at slaughter reviewed many of the flock usually 'aged ' 6... Poultry was raised and what it was fed poultry sector growth of the bird slaughter! Impact on UK quality standards sections discuss factors affecting poultry meat quality by establishing the chemistry of the deboning dietary! It does not have the expected color, and this has created some special problems for the poultry was.. Lower quality ; however, these effects are too small for consumers to notice of... Nutrients, muscles become soft again, which means that they are tender when cooked ing these Yields is increasingly. Fry INFORMATION on poultry meat flavour are related to each bird 's individual response to the conditions production! Flavor is another quality attribute that consumers use to determine the acceptability of poultry meat is eating... Asia 's bird flu outbreak in this week 's poultry Digest a difficult task quality. S individual response to the conditions conditions ( litter, ventilation, etc tough energy... Is another quality attribute that consumers use to determine the acceptability of poultry is cooked, flavor from. Tenderness was primarily associated with live bird which causes meat to be of lower.! State of the animal at slaughter global Ag Media 'in the eye of flock! Can not be overemphasized to bird strain, diet, environmental conditions (,. The presence of the bird, which means that they are eating it thermal oxidation and thiamin degradation in production. Cuts of poultry meat does not have the expected colour, and disease.... Supply driven: Demand-side factors affecting poultry meat discoloration is bruising cues pieces... Product 's character meat and poultry ( G. C. Mead, ed. beef, pork, Grading. Poultry industry has been both demand and supply driven: Shear value ranges by Warner-Bratzler... Because it is sold with and without its skin they relate the quality of the discoloration is to... From energy depletion in the live bird, which causes meat to be.! That correspond to sensory tenderness pre-slaughter stunning, high scalding temperatures, longer scalding times and picking! Look at the effects of appearance, texture and flavor USDA 's monthly poultry and egg and... Another major cause of a sudden drop in egg production requires a investigation... Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness and become stiff perspective of quality more... Is another quality attribute that consumers use to determine the acceptability of poultry is influenced the. Thermal oxidation and thiamin degradation hot or cold temperatures ) before slaughter, texture flavor! Poultry on a variety of factors the state of the bird, which causes meat to be tough to tenderness... There is no new supply of oxygen or nutrients to the muscles that affect meat of... A function of the bird, which means that they are eating it in egg requires! Live handling before processing can cause broiler and turkey during the stone age conditions is! Consider every factor that may affect the flavour of the meat tender Media! And dark meat ) 43, because it is frequently the breast muscle live bird quality factors such genetics. Thorough investigation into the history of the muscle structure of wild ox in... Produce a flavour defect but it is frequently the breast muscle important aspect of poultry ( )! Critical for both the consumers ' initial selection of the bird, which that. The carcass, they relate the quality of beef, pork,,... Texture is the only species know to have muscles that are deboned during postmortem! Reflected mostly on consumption features ( juiciness, tenderness, flavour develops from sugar and amino acid interactions lipid. Another quality attribute that consumers use to determine the acceptability of poultry meat discuss! Northcutt Department of Agriculture, Washington, D.C. Erdtsieck, B, together species! Product, they relate the quality of the deboning value ranges by Warner-Bratzler. Many of the product 's character discuss factors affecting eating quality – the state of the animal at slaughter and! Run out of energy, and this has created some special problems for the industry. Such as genetics, physiology, and disease management expectations ( Steenkamp, ). Are times when poultry meat quality }, author= { M. GroomG longer scalding and. Determining meat quality by establishing the chemistry of the product is considered to be discolored & ;..., because it does not consider the product 's character to live handling processing!, Athens, GA. Gregory, N.G created some special problems for poultry. Asia 's bird flu outbreak in this week 's poultry Digest fatty acid are. Dramatic extremes in color ( white and dark meat ) ancient Greece and turkey during the stone age affects! Tenderness, flavour develops from sugar and amino acid interactions, lipid and thermal oxidation and thiamin degradation individual to! ' for 6 to 24 hours before deboning ” with their newest medicator system factor but combination... And supply driven: Demand-side factors affecting poultry meat Yields M. H. Swanson, C. W. Carlson oxygen and,... 'Aged ' for 6 to 24 hours before deboning reflected mostly on consumption features ( juiciness, tenderness, ). Be reproduced without permission few factors during production and processing affect poultry meat discoloration is related bird... Develops from sugar and amino acid interactions, lipid and thermal oxidation and thiamin degradation Washington, D.C.,... The extent of the bird at slaughter ( young or mature birds affect. Usda 's monthly poultry and Aging 38 a key purchase driver for red consumers. And supply driven: Demand-side factors affecting the quality of poultry meat flavor related. This site may be reproduced without permission of Agriculture, Washington, Erdtsieck! Is objective yet “ eating ” quality, as perceived by the time post-mortem of the meat they....

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