Review: Production factors affecting poultry carcass and meat quality attributes

Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat

“…Some authors [ 5 , 10 ] reviewed that the colour of poultry meat can be affected by feed, but in the present study there were no significant differences in colour parameters between the feeding groups with the addition of 10% rapeseed or camelina cake. Neither the growth intensity, nor the day of slaughter, had any effect on either the colour parameters of the breast or the thigh ( Table 3 ).…”

“…However, females showed higher ( p < 0.05) values of breast yellowness (b*) and hue angle (h) of thigh muscles compared with the males, and this is in agreement with the authors [ 16 , 29 ], who have determined the sex effect on the colour of goose meat. Baéza et al [ 5 ] described the effect of preslaughter conditions on poultry meat pH in their review. Moreover, other authors who studied different goose feeding [ 6 ] explained the differences in pH of breast by slaughter process.…”

“…The loss of moisture through drip and cooking losses decreases meat juiciness. Many authors have the opinion that meat juiciness is mainly influenced by the age and genotype and poorly affected by the diet [ 5 ]. Goose diets can vary greatly; therefore, there are reports about the diet effect on the drip loss of goose meat [ 18 ], but other authors have reported that different feeding did not influence the drip loss [ 6 ] or cooking loss [ 30 ].…”

“…The price of poultry mainly depends on the commercial properties of carcasses. Consumers are more interested in sensorial and nutritional properties, while the meat processing industry gives more attention to the technological properties of meat [ 5 ]. Appearance (colour), texture (tenderness, juiciness) and flavour of animal-source foods are crucial attributes to consumers and affect the purchase decisions.…”

“…For consumers, the colour of meat, its water-holding capacity and tenderness play important roles. These traits also can determine the suitability of raw meat for further processing and influence the economic aspect of meat production [ 1 , 5 ]. Moreover, the quality of meat from broiler geese depends on the genotype, age of birds, and their management system, particularly the diet [ 6 , 7 ].…”