Myopathy of slaughter chickens

Abstract

INGR, I., BOŽEK, R., JŮZL, M.: Myopathy of slaughter chickens. Acta univ. agric. et silvic. Mendel. Brun., 2006, LIV, No. 5, pp. 49-56 High-powered means of slaughter chickens production cause on certain individuals abnormal biochemical development of postmortal changes in their muscles. It consequently lead to interferences of sensory quality of the chicken meat. So called myopathies of the chicken breast meat occur in the low extent. It is typical variation in dark colouring of breast muscle. Veterinary supervision confiscates chickens embodying myopathy by reason of sensorical unacceptable dark muscle colour. Deepness of colour is evaluated by adspection of veterinary supervisors. It is tendency leading to find out objective parameters for evaluating this sensual chicken meat colour variation. Incidence of the chickens with myopathy has been evaluating for 3 years in big poultry slaughter, therewithal high-quality chickens and chickens with perspicuous myopathy have been taking out of slaughter-line. Electric conductivity values and pH values were measuring during 60 till 330 minutes post mortem in breast muscles. Aproximately 9 millions chicken was annually slaughtered and 13 thousands of them was confiscated out of the slaughter line by reason of myopathy. It amounts to 0.14 per cent of annually count of processed chickens. Myopatical chickens had significantly higher muscle pH values as compared with healthy ones. Healthy chicken muscles decreased on ultimative pH values aproximately past 3 hours post mortem. It means pH 6.03, and after 300 minutes decreased to pH 5.82. However, myopatical chickens values varied from pH 6.46 to pH 6.30. Concurrently measured values of electric conductivity significantly corellated with pH values. Whereto, it´s predication of similarity chicken myopathies and dark, firm, dry (DFD) pork or turkey meat. Beyond unacceptable dark meat colour have disadvantage in poor post mortem acidifying of the meat and in consequence of microbial proteolyse. Significantly correlation between pH and electric conductivity values foreshadows on identification of myopatical chicken meat by means of conductivity measuring. myopathy, breast muscle, pH values, electric conductivity Produkce a spotřeba drůbežího masa ve světě narůs-tá a v roce 1998 jeho objem předstihl maso hovězí a zaujal druhé místo za masem vepřovým. Tato skutečnost je výsledkem několika faktorů. Maso drůbeží, především kuřecí a krůtí, je oblíbené pro své senzorické vlastnosti, je uváděno jako zdravotně nejvhodnější, skýtá možnost rychlého a pestrého kulinárního zpracování a je relativně levné. V českých zemích spotře-ba drůbežího masa dlouhodobě stagnovala a v období 1975 až 1985 byla na úrovni 10 kg na jednoho prů- Eventuální další zvyšování se bude odvíjet od relací mezi hlavními faktory tržní úspěšnosti (zdravotní nezávadnost, celková jakost, spotřebitelská cena) jednotlivých druhů masa a potravin vůbec.Rostoucí spotřeba drůbežího masa je dána nový-mi výživovými směry, nabídkou nových drůbežích polotovarů, nových ...

Comparison of the Automatic and Manual Broiler Pre-Slaughter Chain Based on Trailer Microclimate during Transportation and Its Effect on m. pectoralis major

“…Referring to Ingr et al [19], Šimek et al [36], Byrne et al [34], Thielke et al [37], and our collected pH values, EC 1h < 5 mS•cm −1 was classified as high-quality meat, 5 < EC 1h < 9 mS•cm −1 as reduced quality meat, and EC 1h > 9 mS•cm −1 correspond to PSElike meat. Although the average EC 1h value is not below the limit of 5 mS•cm −2 , taking the standard deviation into account, the quality of the MPC meat is inclined to be of reduced quality, but not of PSE-like meat.…”

“…Contrary to what has been reported by Warris et al [33] and Kannan et al [15], our results indicate that APC and MPC influence pH value of broiler breast muscle. According to Ingr et al [19], Saelin et al [20], Byrne et al [34], and Ovchynnikova et al [35], negative correlations between pH and EC values of MPC (r = −0.81) and APC (r = −0.92) broiler breast muscle tissues were found. As mentioned by Saelin et al [20], lower pH values lead to higher electrical conductivity values.…”

“…Due to high temperature and decreasing pH during the intensive glycolysis that takes place postmortem, cell membranes and walls in the PSE-like muscles are disturbed; the intracellular fluid containing ions leaks out and the value of EC of muscle grows. After stunning, the pH value decreases while EC grows [19,20]. Flesh color is an important criterion that affects consumer choice and an important characteristic of meat quality.…”