Comparison of Sensory Properties of Meat From Broilers of Modern Stocks and Experimental Strains Differing in Growth and Fatness

Chambers, James R.; Fortin, A.; Mackie, D.A.; Larmond, Elizabeth

doi:10.1016/s0315-5463(89)70428-4

Cited by 20 publications

(6 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Other studies have shown that poultry meat characteristics are influenced by factors such as age,15, 27 feed28 and genotype, with the latter covering e.g. growth rate, body composition and locomotor activity 6, 15, 29–32. In the present study especially the texture attributes were significantly influenced as a consequence of the very different production characteristics of the standard and niche products.…”

Section: Discussionmentioning

confidence: 42%

Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers

et al. 2011

View full text Add to dashboard Cite

BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests. In this study the aim was to evaluate differences in the sensory profiles of breast meat from five broiler products: two conventional standard products (A and B) and three organic niche genotypes (I657, L40 and K8) reared in an apple orchard.

show abstract

Section: Discussionmentioning

confidence: 42%

Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers

et al. 2011

View full text Add to dashboard Cite

show abstract

“…No período de 1 a 49 dias de idade, embora tenham sido observada melhor conversão alimentar para os Chambers et al (1989) e Gonzales et al (1998) afirmaram que as aves de crescimento acelerado são mais eficientes em converter o alimento ingerido em ganho de peso corporal que aquelas de crescimento lento. Com o avançar da idade, as diferenças entre as linhagens tenderam a diminuir.…”

Section: Resultsunclassified

Estudo do crescimento, desempenho, rendimento de carcaça e qualidade de carne de três linhagens de frango de corte

et al. 2005

View full text Add to dashboard Cite

O objetivo nesta pesquisa foi avaliar o potencial de crescimento, desempenho zootécnico e as características de rendimento da carcaça, das partes e dos órgãos e a qualidade da carne de três linhagens de frango de corte: Cobb (CB), Paraíso Pedrês (PP) e ISA Label (IL). O delineamento foi inteiramente casualizado, com cinco repetições de 29 aves por tratamento. Semanalmente, com os dados obtidos para peso corporal médio, foi descrito o crescimento das aves, utilizando-se a equação de Gompertz e, com sua derivada, foi obtida a taxa de crescimento das aves. Três aves de cada repetição foram selecionadas e abatidas para análises do rendimento da carcaça, das partes e dos órgãos. As características físico-químicas da carne foram avaliadas utilizando-se o peito de duas destas aves. As aves CB apresentaram maior potencial de crescimento e, entre as caipiras o maior potencial foi observado para PP. Quanto ao desempenho, observou-se que a linhagem CB apresentou maior ganho de peso e consumo de ração, seguida pelas aves PP e IL. Maiores rendimentos de carcaça, de peito, sobrecoxa, fígado, intestinos e proventrículo foram obtidos com as aves CB em relação às caipiras, que não diferiram entre si. As aves CB apresentaram carne de peito com maior pH e maior capacidade de retenção de água que as de linhagens caipiras, que apresentaram carne de peito menos macia e com maior intensidade da cor vermelha. Maior potencial de crescimento e maiores rendimentos de pés, coxa, coxa+sobrecoxa e de coração foram verificados nos machos, enquanto, nas fêmeas, maiores rendimentos de peito, porcentagem de gordura abdominal, fígado, moela e proventrículo. As aves CB em relação às caipiras possuíram maior potencial de crescimento e maior rendimento de partes nobres, mas as caipiras apresentaram atributos diferenciados que justificam sua criação.

show abstract

“…Only a few studies focused on the consequences of such improvements in carcass composition on the sensory and functional properties of the meat for further processing. A Canadian study reported differences in sensory attributes of dark meat from light, experimental strains, and heavy commercial broilers (Chambers et al, 1989). Among broilers of similar age, it appears that dark meat from larger broilers had a more intense flavor, was more tender, and exhibited a greater overall acceptability score than that from smaller birds, which suggests that broiler size (i.e., growth rate) can affect the sensory attributes of meat.…”

Section: Introductionmentioning

confidence: 99%

Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens1

Berri¹,

Bihan-Duval²,

Debut³

et al. 2007

Journal of Animal Science

189

117

View full text Add to dashboard Cite

The structural and metabolic characteristics of the pectoralis major (P. major) muscle (i.e., breast muscle) and the quality of the resulting meat were studied in relation to breast muscle fiber development in broiler chickens. Six hundred birds originating from a commercial, grand parental, male heavy line (Hubbard-Europe, Châteaubourg, France) were kept under conventional breeding methods until their usual marketing age of 6 wk. For all birds, the plasma creatine kinase activity and the P. major muscle fiber cross-sectional area (CSA), glycolytic potential, lactate content, pH at 15 min postmortem, as well as the ultimate pH, CIELAB color parameters [lightness (L*), redness (a*), and yellowness (b*)], and drip loss of breast meat, were measured. Increased breast weight and yield were associated with increased fiber CSA, reduced muscle glycolytic potential, and reduced lactate content at 15 min postmortem. Therefore, P. major muscle exhibiting larger fiber CSA exhibited greater pH at 15 min postmortem and ultimate pH, produced breast meat with lower L* and reduced drip loss, and was potentially better adapted to further processing than muscle exhibiting small fiber CSA.

show abstract

Comparison of Sensory Properties of Meat From Broilers of Modern Stocks and Experimental Strains Differing in Growth and Fatness

Cited by 20 publications

References 10 publications

Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers

Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers

Estudo do crescimento, desempenho, rendimento de carcaça e qualidade de carne de três linhagens de frango de corte

Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens1

Contact Info

Product

Resources

About