Meta-analysis to predict the effects of temperature stress on meat quality of poultry

Abstract

Temperature stress ( TS ) is a significant issue in poultry production, which has implications for animal health and welfare, productivity, and industry profitability. Temperature stress, including both hot (heat stress) and cold conditions (cold stress), is associated with increased incidence of meat quality defects such as pale, soft, and exudative ( PSE ) and dark, firm, and dry ( DFD ) meat costing poultry industries millions of dollars annually. A meta-analysis was conducted to determine the effect of ambient TS on meat quality parameters of poultry. Forty-eight publications which met specific criteria for inclusion were identified through a systematic literature review. Temperature stress was defined by extracting 2 descriptors for each treatment mean from the chosen studies: (1) temperature imposed for the experimental treatments (°C) and duration of temperature exposure. Treatment duration was categorized for analysis into acute (≤24 h) or chronic (>24 h) treatments. Meat quality parameters considered were color (L*-a*-b* scheme), pH (initial and ultimate), drip loss, cooking loss, and shear force. Linear mixed model analysis, including study as a random effect, was used to determine the effect of treatment temperature and duration on meat quality. Model evaluation was conducted by performing a k-fold cross-validation to estimate test error, and via assessment of the root mean square prediction error ( RMSPE ), and concordance correlation coefficient ( CCC ). Across both acute and chronic durations, treatment temperature was found to have a significant effect on all studied meat quality parameters. As treatment temperature increased, meat demonstrated characteristics of PSE meat and, as temperature decreased, meat demonstrated characteristics of DFD meat. The interaction between treatment temperature and duration was significant for most traits, however, the relative impact of treatment duration on the studied traits was inconsistent. Acute TS had a larger effect than chronic TS on ultimate pH, and chronic stress had a more considerable impact on color traits (L* and a*). This meta-analysis quantifies the effect of ambient TS on poultry meat quality. However, quantitative effects were generally small, and therefore may or may not be of practical significance from a processing perspective.

Describing the relationships among meat quality traits in domestic turkey (Meleagris gallopavo) populations

“…It is possible that some of our results do not align with previously published studies as external factors (e.g., temperature stress, physical stress, etc.) were not assessed during the current study which are well established to influence meat quality ( Owens and Sams, 2000 ; Leishman et al, 2021 ). Although external factors were not measured, birds from each line were raised under similar housing, management, and processing conditions.…”

“…As the selection for larger, faster growing birds continues, there has been a noticeable increase in meat quality defects ( Anadon, 2002 ; Yalcin et al, 2019 ). Defects such as myopathies (e.g., white striping, woody breast), pale, soft, and exudative ( PSE )- like meat, and dark, firm, and dry ( DFD ) meat, affect the color, water holding capacity ( WHC ), and texture of the product ( Adzitey and Nurul, 2011 ; Leishman et al, 2021 ). All of these defects negatively affect consumer acceptance and could potentially lead to economic losses in the turkey industry ( Werner et al, 2008 ).…”

“…Using methods such as drip loss and cooking loss, we can assess the muscle's water holding capacity overtime. PSE meat can be classified with traits such as meat color, pH, and water-holding capacity and therefore these parameters represent important indicators for meat quality and meat quality defects ( Leishman et al, 2021 ).…”

Influence of Post Mortem Muscle Activity on Turkey Meat Quality

“…Season has a well-documented relationship with poultry meat quality and exposure to high ambient temperature before slaughter tends to produce meat that is lighter with decreased water-holding capacity ( 15 , 48 ). We expected that turkeys slaughtered during the summer season would be exposed to higher temperature, especially during transportation, which may influence their meat quality.…”

“…While muscle activity (pre- or post-slaughter) may affect turkey meat quality, there are other important factors to consider, such as the effect of the environment and genetics. The effect of environmental conditions, such as ambient temperature, are well-documented on poultry meat quality ( 14 , 15 ). In particular, high ambient temperatures can accelerate pH decline in the meat post mortem which typically reduces water-holding capacity and degrades meat pigment ( 6 , 16 ).…”