Variability of sensory and processing qualities of poultry meat

The effect of breed and feed-type on the sensory profile of breast meat in male broilers reared in an organic free-range system

“…Similar results have been obtained in another study with two different dualpurpose breeds (Horsted et al, 2005). Meat tenderness may be influenced by various factors (Berri, 2000;Yang and Jiang, 2005), and it can be speculated whether the differences in growth pattern may influence the development in meat texture. However, in the study by Horsted et al (2005), males and females did not have the same growth pattern, but both sexes showed the same development in meat tenderness.…”

“…Even though meat from slow-growing genotypes is reputed to have superior texture (Fanatico et al, 2006), some studies have found the tenderness of broiler meat to decrease with age (Berri, 2000). In the present study we found that meat was less tender and juicy, and harder in the traditional broiler hybrid JA757 when it was slaughtered at 110 d of age.…”

“…Therefore the different development in meat texture is more likely to be related to other genetic differences, such as body composition, e.g. reduced abdominal fat (Ricard et al, 1983;Chambers et al, 1989), locomotor activity (Lei and Van Beek, 1997) and pre-slaughter stresses (Debut et al, 2003(Debut et al, , 2004, and different breast meat yield and post-mortem metabolism (Berri, 2000). Likewise the muscle structure might be different in terms of more and larger muscle fibres in fast growing breeds (Remignon et al, 1995), just as total amount of collagen and the fatty acid composition in the breast meat vary in relation to breed and age (Nakamura et al, 1975(Nakamura et al, , 2004Wattanachant et al, 2004).…”

Changes in selected physicochemical parameters of breast muscles of geese from Polish conservation flocks depending on duration of the post slaughter period

“…for selection of improved qualitative traits of raw poultry meat material, which simultaneously would fulfil the requirements of an ecological product (WĘŻYK et al, 2003;ARSLAN, 2004;MAZANOWSKI, 2004). The increase in meatiness as well as rearing conditions, nutrition, handling and slaughter related processes could affect the chemical composition of muscles, their yield, as well as the mechanism which intervenes when muscles become meat (BERRI, 2000). It is well documented that stress (feed and water deprivation, struggling, stunning and environmental conditions, like hot temperature) affects the quality of the meat, and this effect depends on both duration and intensity of the stress period (OFFER, 1991;PINGEL and KNUST, 1993;LENGERKEN et al, 1997;KÜCHENMEISTER and KUHN, 2003).…”

The Effect of Poultry Preslaughter Fasting and Condition on the Quality of Meat and Luncheon Processed in Syria

“…Several events preslaughter have an influence on poultry processing efficiency including feed and water withdrawal, catching methods, transportation system, distance to the plant and plant holding conditions, which are significant factors effecting poultry slaughter quality (Bilgili, 1995). Because of the increase in volume of deboned chicken cuts and further processing, the effects of FW on fillet pH, tenderness, cooking weight loss and chemical composition have become the focus of attention for several researchers (Ali et al, 1999;Berri, 2000;Castillo et al, 2007). Murray and Rosemberg (1953) reported that glycogen concentration related to pre-slaughter fasting.…”