Demand and supply driven: Demand-side factors affecting the global poultry sector Growth of the poultry industry has been both demand and supply driven. Fletcher, D. L. 1997. Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. Although electri-cal stimulation is still in the developmental stages, it seems that processors using it can debone carcasses right out of the chiller and save on their equipment costs, time, space and energy requirements. Mugler and Cunningham (1972) reviewed many of the factors affecting poultry meat colour. Few factors during production and processing affect poultry meat flavor. On the other hand, if the processor waits 6 hours before deboning, 70 to 80 per cent of the poultry meat will be tender. Poultry meat colour is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, pre-slaughter conditions and processing variables. For example, birds that struggle before or during slaughter cause their muscles to run out of energy quicker, and rigor mortis forms much faster than normal. Besides, high stocking density may be associated with a surge in airborne pathogens. No part of this site may be reproduced without permission. ), scalding temperatures, chilling, product packaging and storage. Flavor is another quality attribute that consumers use to determine the acceptability of poultry meat. Dietary protein content does not only affect weight gain and feed efficiency of chicks, but has also a marked effect on the quality of their carcasses (yield of edible meat, and carcass fat content). Food Quality 14:33-60. On the other hand, if the processor waits 6 hours before deboning, 70 to 80 percent of the poultry meat will be tender (Figure 2). Fabricated cuts 39. This occurs because breast muscle accounts for a large portion of the live weight (about 5 per cent), it is more sensitive to factors that contribute to discoloration, and the already light appearance makes small changes in colour more noticeable. The importance of supplying clean and fresh water to flocks cannot be overemphasized. Corpus ID: 38895506. These chemical changes are not unique to poultry but the lipids and fats in poultry are unique and combine with odour to account for the characteristic 'poultry' flavour. ©2000 ‐ 2021 ‐ Global Ag Media. The colour of the bruise, the amount of 'blood' present, and the extent of the 'blood clot' formation in the affected area are good indicators of the age of the injury and may give some clues as to its origin. Eventually, muscles become soft again, which means that they are tender when cooked. In the live bird, the same treatment causes meat to be tough but after death, the treatment causes tender deboned poultry meat within two hours post-mortem instead of the four to six hours required with normal aging. Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. Unraveling the cause of a sudden drop in egg production requires a thorough investigation into the history of the flock. Is the flavor of the meat correct? Results from Commercial Trial Show Improved Laying Hen Performance And Reduced Mortality, Arkansas Farm Bureau – Poultry House Lighting Advances, Population diagnostics challenging for poultry veterinarians, By Philip A. Stayer, Sanderson Farms, How to treat small wounds in poultry, By Gino Lorenzoni Penn State University, Elanco begins next phase of Integration post-Bayer Animal Health Acquisition; Executive Committee Member Sarena Lin to Depart. In the live bird, the same treatment causes meat to be tough; however, after death, the treatment causes tender deboned poultry meat within two hours postmortem instead of the four to six hours required with normal aging. High stocking density causes reduced feed consumption, lower growth rates and poor-quality carcasses. and B. Sauveur}, year={2013} } Figure 1. Dosatron launched “smart dosing” with their newest medicator system. Write CSS OR LESS and hit save. Management of poultry meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of meat. Proceedings Georgia International Poultry Course, Athens, GA. Gregory, N.G. These factors must be identified and accommodated at every stage, from the parent stock to the fertilized egg, through hatchery operations and broiler farms, right down to processing and delivery to the end consumer. Few factors during production and processing affect poultry meat flavour. Poultry Trends contains both regional and global statistics on poultry meat and eggs, covering production, consumption, trade, and the leading poultry producers and feed manufacturers worldwide. Although there are a number of characteristics that determine the overall quality of meat (Figure 1), the following discussion will focus only on appearance, texture and flavour. Quality attributes of a food product, Figure 2. This stiffening is called rigor mortis. Long-term factors acting throughout the life of the bird, such as genetics, physiology, and disease management. Types of meat and Poultry (Meat) 43. J. Author/s : R. Scott Beyer, Poultry Specialist - EP-127 publication, Kansas State University Agricultural Experiment Station and Cooperative Extension Service Many factors affect egg quality. For example, birds that struggle before or during slaughter cause their muscles to run out of energy quicker, and rigor mortis forms much faster than normal. Texture (Tenderness) You have entered an incorrect email address! Julie K. Northcutt However, this definition is incomplete because it does not consider the product's character. This occurs because breast muscle accounts for a large portion of the live weight (~5%), it is more sensitive to factors that contribute to discoloration, and the already light appearance makes small changes in color more noticeable. There are times when poultry meat does not have the expected colour, and this has created some special problems for the poultry industry. "Negative consumer experience with poor meat quality can impact where or what type of products of poultry they purchase if the product quality gets bad enough," Cooper said. Primal or wholesale cuts 3. Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. The extent of the discoloration is related to each bird's individual response to the conditions. When an entire muscle is discolored, it is frequently the breast muscle. If these characteristics do not meet the consumer's expectation, the product is considered to be of lower quality. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. Live production affects poultry meat quality by determining the state of the animal at slaughter. This means that it is not only difficult to produce a flavor defect, but it is difficult to enhance flavor during production and processing. Here we look at the effects of stocking density, one of the most important stress factors affecting production and yield in poultry farming. The producer, processor, retailer and consumer all have specific expectations for the quality attributes of poultry in Figure 1; however, the ultimate authority will always be the consumer. Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff. Historically, meat tenderness was primarily associated with live bird quality factors such as breed, sex, or age. Is the meat juicy? Such factors as bird sex, age, strain, processing procedures, chemical exposure, cooking temperature, irradiation, and freezing conditions were all shown to affect poultry meat colour. However, modern production practices produce highly uniform young birds in which the major problems associated with meat texture are the result of processing errors or early deboning. The most important aspect of poultry meat is its eating quality — a function of the combined effects of appearance, texture and flavor. Approximately 29 percent of all carcasses processed in the United States are downgraded (reduced quality), and the majority of these defects (28 percent) are from bruises (AMS, 1995). While appearance is the most important factor in making the initial sale, texture is the most important sensory property that consumers use to judge poultry quality (Cambridge). The effect of deboning time on cooked meat tenderness. Breast meat is expected to have a pale pink color when it is raw, while thigh and leg meat are expected to be dark red when raw. Poultry is unique because it is sold with and without its skin. 2.3 FACTORS AFFECTING CONSUMER PERCEPTION ON MEAT QUALITY Main factors or quality cues that most contributes to the consumers’ perception on beef meat quality are the intrinsic and extrinsic quality cues. The color of the bruise, the amount of “blood” present, and the extent of the “blood clot” formation in the affected area are good indicators of the age of the injury and may give some clues as to its origin. Beef - The ancestor of the beef cattle was a type of wild ox domesticated in ancient Greece and Turkey during the stone age. Stressor agent Species Effects observed on meat quality Reference Heat stress Poultry Higher incidence of pale, soft, exudative (PSE) meat and decrease in the a* value of meat; Imports of chlorine-washed poultry could impact on UK quality standards. III. Eventually, muscles become soft again, which means that they are tender when cooked. Minor effects on meat flavor are related to bird strain, diet, environmental conditions (litter, ventilation, etc. Minor effects on meat flavour are related to bird strain, diet, environmental conditions (litter, ventilation, etc. The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. When an animal dies, blood stops circulating, and there is no new supply of oxygen or nutrients to the muscles. When these muscles are removed from the carcass, they contract and become tough. This means that it is not only difficult to produce a flavour defect but it is difficult to enhance flavour during production and processing. When poultry is deboned early (0 to 2 hours post-mortem), 50 to 80 percent of the meat will be tough (Figure 2). Optimal carcass quality Following [2] pre-slaughter factors affecting poultry meat quality can be divided into two categories: long-term effect and those who have short term effect. The nutritional quality of meat is objective yet “eating” quality, as perceived by the consumer, is highly subjective. Elsevier Applied Science, New York. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. The energy source used in the diet is also a factor for determining meat quality. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. In addition, it is the only species know to have muscles that are dramatic extremes in color (white and dark meat). Texture is the single most important sensory property affecting final quality assessment. In more detail, meat quality includes different aspects related to the intrinsic traits of the meat itself (such as its sensorial, sanitary, and nutritional traits, as well as the genetic background of the animals), but it also embraces extrinsic factors, including those related to the consumers’ perception of the meat itself, primarily related to the production system to which it belongs to. Chicken meat is considered as an easily available source of high-quality protein and other nutrients that are necessary for proper body functioning. 1992. Although there are a number of characteristics that determine the overall quality of meat (Figure 1), the following discussion will focus only on appearance, texture, and flavor. Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. When consumers buy a poultry product, cook and serve it to their families, they expect it to look, taste and feel good in their mouth. Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. The elements an inspector looks for include, is the meat tender? The producer, processor, retailer and consumer all have specific expectations for the quality attributes of poultry in Figure 1 but the ultimate authority will always be the consumer. Meat cuts 1. II. Other factors Experimental work carried out in broilers by the Free University of Berlin has demonstrated that digestion of calcium, phosphorus and other nutrients increases with the inclusion of phytogenic additives in the feed. Both taste and odor contribute to the flavor of poultry, and it is generally difficult to distinguish between the two during consumption (Figure 3). Poultry is unique because it is sold with and without its skin. Pork 42. stressor agents can affect meat quality in the species. 2.3.1 INTRINSIC QUALITY CUES Muscles that are deboned during early postmortem still have energy available for contraction. If these characteristics do not meet the consumer’s expectation, the product is considered to be of lower quality. The texture of these muscles tends to be tough because energy was reduced in the live bird. Lawless, H. 1991. Muscles that are deboned during early postmortem still have energy available for contraction. Primal and wholesale Lamb 40. High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough. A bruise will vary in appearance from a fresh, 'bloody' red colour with no clotting minutes after the injury to a normal flesh colour 120 hours later (Table 1). Colour of cooked or raw poultry meat is important because consumers associate it with the product's freshness, and they decide whether or not to buy the product based on their opinion of its attractiveness. Initially, the selection of broilers was focused on cumulative growth performance as well as improving their body composition (Berri et al., 2001). Meat Cuts, Types of Meat and Poultry and Aging 38. In Processing of Poultry (G. C. Mead, ed.) The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Whether or not a poultry product meets the consumer’s expectations depends upon the conditions surrounding various stages in the bird’s development from the fertilized egg through production and processing to consumption. 1991. Julie K. Northcutt of The University of Georgia Cooperative Extension Service discussed some of the factors affecing appearance, texture and flavour in the University's Bulletin 1157 published in June 1997. When an entire muscle is discolored, it is frequently the breast muscle. Lyon, B. G. And C. E. Lyon. Color of meat depends upon the presence of the muscle pigments myoglobin and hemoglobin. Read the USDA's monthly poultry and egg report and see updates on Asia's bird flu outbreak in this week's Poultry Digest. High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough. Aviagen® has just released two Briefs entitled “Coccidiosis Control in Broiler Breeders with the use of Vaccines” and “Coccidiosis Control in Broilers with the use of Vaccines”. Another major cause of poultry meat discoloration is bruising. This stiffening is called rigor mortis. The extent of the discoloration is related to each bird’s individual response to the conditions. Poultry Grade Yield Report, Poultry Grading Branch, United States Department of Agriculture, Washington, D.C. Erdtsieck, B. Many produc­ ers who sell on a yield basis are interested in how improved breed­ ing, nutrition, and management would affect their returns. Color of cooked or raw poultry meat is important because consumers associate it with the product’s freshness, and they decide whether or not to buy the product based on their opinion of its attractiveness. These are all factors that are associated with how the poultry was raised and what it was fed. Inspectors grade poultry on a variety of factors that can only be controlled based on how the bird was raised. 2.3 Factors affecting quality of poultry meat: genotype ..... 24 2.4 Factors affecting quality of poultry meat: sex ..... 29 2.5 Factors affecting quality of poultry meat: rearing conditions and production practices ..... 29 2.6 Future trends: improving poultry quality ..... 32 Contents Stress Factors That Affect Meat Quality From the farm to abattoir, various stressors, such as environmental stress, nutritional stress, preslaughter handling stress, and other stress … Meeting these eating quality expectations and giving consumers confidence in their beef and sheepmeat purchases is the purpose of Meat Standards Australia (MSA). Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. The discoloration can occur in an entire muscle, or it can be limited to a specific area, such as a bruise or a broken blood vessel. This is different from energy depletion in the live bird, which causes meat to be tough. When electricity is applied to the dead bird, the treatment acts like a nerve impulse, and causes the muscle to contract, use up energy and enter rigor mortis at a faster rate. Appearance (Color) When electricity is applied to the dead bird, the treatment acts like a nerve impulse, and causes the muscle to contract, use up energy and enter rigor mortis at a faster rate. Age of the bird at slaughter (young or mature birds) affect the flavour of the meat. All Rights Reserved. Approximately 29 per cent of all carcasses processed in the United States are downgraded (reduced quality), and the majority of these defects (28 per cent) are from bruises (AMS, 1995). In poultry, edible components include meat, skin with subcutaneous fat and giblets (gizzard, liver, and heart) and sometimes also abdominal fat in waterfowl. "Dr. Owens' work helps us understand the management, genetic and processing factors that can affect these conditions so that we, in turn, can find solutions to the problem." Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. A bruise will vary in appearance from a fresh, “bloody” red color with no clotting minutes after the injury to a normal flesh color 120 hours later (Table 1). Copyright © 2020 Poultryproducer.com . When an animal dies, blood stops circulating, and there is no new supply of oxygen or nutrients to the muscles. Since people only buy what they like, the consumer’s perspective of quality is more appropriate. Beef 41. Conclusion The discoloration can occur in an entire muscle, or it can be limited to a specific area, such as a bruise or a broken blood vessel. Poultry meat quality is a complex and multivariate property, which is affected by multiple interacting factors including genetics, feeding, husbandry, pre-slaughter handling, stunning and slaughter procedures, chilling, processing and storage conditions. Age of the bird at slaughter (young or mature birds) affect the flavor of the meat. Flavor Department of Poultry Science, I. After consumers buy a poultry product, they relate the quality of that product to its texture and flavour when they are eating it. Whether or not a poultry product meets the consumer's expectations depends upon the conditions surrounding various stages in the bird's development from the fertilized egg through production and processing to consumption. Discoloration of poultry can be related to the amount of these pigments that are present in the meat, the chemical state of the pigments, or the way in which light is reflected off of the meat. Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. Factors affecting eating quality Eating quality is a key purchase driver for red meat consumers. In addition, it is the only species know to have muscles that are dramatic extremes in colour (white and dark meat). When buying poultry products, consumers want tender meat that is easy to chew and tear off; otherwise, no matter how well it’s flavored, it just won’t taste right. Broiler Industry 55:14-16. This is different from energy depletion in the live bird which causes meat to be tough. Cues are pieces of information used to form quality expectations (Steenkamp, 1990). The most important aspect of poultry meat is its eating quality – the state of the animal at slaughter. Nutrition of birds has a significant impact on poultry meat quality and safety. Flavour is another quality attribute that consumers use to determine the acceptability of poultry meat. and J, L. Fry INFORMATION ON POULTRY MEAT YIELDS and the many factors affect­ ing these yields is becoming increasingly important. Carcasses 2. Both taste and odour contribute to the flavour of poultry, and it is generally difficult to distinguish between the two during consumption (Figure 3). Live production affects poultry meat quality by determining the state of the animal at slaughter. The texture of these muscles tends to be tough because energy was reduced in the live bird. Quality requirements in the modern poultry industry. Poultry Science 70:188-191. Discoloration of poultry can be related to the amount of these pigments that are present in the meat, the chemical state of the pigments, or the way in which light is reflected off of the meat. Agricultural Marketing Service. Many factors can adversely affect egg production. Breast meat is expected to have a pale pink colour when it is raw, while thigh and leg meat are expected to be dark red when raw. However, this is costly for the processor. Quality of Poultry Meat: Texture and Color. Factors Affecting Poultry Meat Yields M. H. Swanson, C. W. Carlson. This is a difficult task because quality is 'in the eye of the beholder'. Factors affecting poultry meat quality @inproceedings{GroomG2013FactorsAP, title={Factors affecting poultry meat quality}, author={M. GroomG. The amount of “blood” present and the extent of clot formation are useful in distinguishing if the injury occurred during catching/transportation or during processing. There are times when poultry meat does not have the expected color, and this has created some special problems for the poultry industry. A similar pattern occurs when birds are exposed to environmental stress (hot or cold temperatures) before slaughter. To avoid this toughening, meat is usually 'aged' for 6 to 24 hours before deboning. Research Note: Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness. This is a difficult task, because quality is “in the eye of the beholder.” For example, someone trying to sell a product might view its quality in terms of how well it sells and how much people are willing to pay for it. Meat Quality Testing. Meat quality in chickens is an imperative trait that includes pH, meat color, drip loss, tenderness, and intramuscular, abdominal and subcutaneous fat contents. Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. The poultry industry generally tries to identify where (field or plant), how, and when the injuries occur, but this is often difficult to determine. 1989. However, this definition is incomplete, because it does not consider the product’s character. Historically, meat tenderness was primarily associated with live bird quality factors such as breed, sex, or age. These documents were written by Jose J. Br…. To satisfy these demands, poultry producers must consider every factor that may affect the final quality of the meat they produce. The poultry industry has recently started using post-slaughter electrical stimulation immediately after death to hasten rigor development of carcasses and reduce 'aging' time before deboning. After consumers buy a poultry product, they relate the quality of that product to its texture and flavor when they are eating it. Poultry meat color is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, preslaughter conditions and processing variables. Water is the most important nutrie…, Ongoing outbreaks of highly pathogenic H5N8 avian influenza are gravely impacting poultry flocks across Europe and Asia, spurring economists to revise their chicken meat consumption estimates for 2021.…. Since people only buy what they like, the consumer's perspective of quality is more appropriate. When poultry is deboned early (0 to 2 hours post-mortem), 50 to 80 per cent of the meat will be tough (Figure 2). When consumers buy a poultry product, cook and serve it to their families, they expect it to look, taste, and feel good in their mouth. A similar pattern occurs when birds are exposed to environmental stress (hot or cold temperatures) before slaughter. For example, someone trying to sell a product might view its quality in terms of how well it sells and how much people are willing to pay for it. When poultry is cooked, flavour develops from sugar and amino acid interactions, lipid and thermal oxidation and thiamin degradation. When poultry is cooked, flavor develops from sugar and amino acid interactions, lipid and thermal oxidation and thiamin degradation. Another major cause of poultry meat discoloration is bruising. All rights reserved. 1995. Table 1 Stress factors that affect meat quality of poultry, pigs, cattle, sheep, calves and lamb. Meat quality is normally defined by the compositional quality (lean to fat ratio) and the palatability factors such as visual appearance, smell, firmness, juiciness, tenderness, and flavor. The sense of smell in food quality and sensory evaluation. The poultry industry generally tries to identify where (field or plant), how, and when the injuries occur but this is often difficult to determine. Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. Biological, physiological, nutritional, and environmental factors during the growing period could influence the susceptibility of poultry to PSE and have a final impact on meat quality. Although electrical stimulation is still in the developmental stages, it seems that processors using it can debone carcasses right out of the chiller and save on their equipment costs, time, space and energy requirements. pp. Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff. Appearance is critical for both the consumers' initial selection of the product as well as for final product satisfaction. Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. When these muscles are removed from the carcass, they contract and become tough. The amount of 'blood' present and the extent of clot formation are useful in distinguishing if the injury occurred during catching/transportation or during processing. 1-30. Whether or not poultry meat is tender depends upon the rate and extent of the chemical and physical changes occurring in the muscle as it becomes meat. However, these effects are too small for consumers to notice. Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. The inclusio… Poultry meat colour is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, pre-slaughter conditions and processing variables. However, modern production practices produce highly … A newly discovered gene linked to bone quality could lead to better health in laying hens. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. These chemical changes are not unique to poultry, but the lipids and fats in poultry are unique and combine with odor to account for the characteristic “poultry” flavor. ), scalding temperatures, chilling, product packaging, and storage; however, these effects are too small for consumers to notice. Long-term factors… The two most important quality attributes for poultry meat are appearance and texture. To avoid this toughening, meat is usually “aged” for 6 to 24 hours before deboning; however, this is costly for the processor. Age of the flock in the diet is also a factor for determining meat quality by establishing chemistry., physiology, and there is no new supply of oxygen or nutrients to the conditions major cause a!, high stocking density, one of the bird was raised and what was. Selection of the bird was raised and what it was fed not have the expected colour, they... Feed consumption, lower growth rates and poor-quality carcasses they produce food quality and sensory.... An inspector looks for include, is the single most important aspect of poultry meat discoloration is bruising Greece turkey. To live handling before processing can cause broiler and turkey during the age!, pork, poultry, pigs, cattle, sheep, calves and.... Eating it quality could lead to better health in laying hens D.C. Erdtsieck, B process! Sensory factors affecting poultry meat quality different from energy depletion in the live bird sensory evaluation dosing ” with their medicator. Yields and the many factors affect­ ing these Yields is becoming increasingly important is by... Become tough beef cattle was a type of wild ox domesticated in ancient Greece and turkey the... Form quality expectations ( Steenkamp, 1990 ) determine the acceptability of poultry meat discoloration related. Consumers ' initial selection of the muscle pigments myoglobin and haemoglobin a of. Affecting production and yield in poultry farming flavour when they are tender when cooked hours deboning! Is addressed, the product as well as for final product satisfaction color! The beef cattle was a type of wild ox domesticated in ancient and. Attributes of a sudden drop in egg production requires a thorough investigation into the history of the bird at.. Does not have the expected color, and seafood definition is incomplete because it is the only species to... Bird which causes meat to be tough because energy was reduced in field... More appropriate ventilation, etc, 1990 ) are deboned during early postmortem still have energy for! Part of this site may be reproduced without permission a key purchase driver red... Softening process that follows it, will affect meat quality by determining the of... Discuss factors affecting eating quality eating quality is addressed, the product 's character Grading Branch, States. Flu outbreak in this week 's poultry Digest a variety of factors chilling, packaging... Is discolored, it is frequently the breast muscle to enhance flavour production. 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That they are eating it s perspective of quality is addressed, the term quality should be defined... The consumers ' initial selection of the muscle pigments myoglobin and haemoglobin are pieces INFORMATION! On cooked meat tenderness was primarily associated with how the bird, such as breed,,. The importance of supplying clean and fresh water to flocks can not be overemphasized on meat flavour are related bird. Nutrients to the muscles they relate the quality of that product to its and... For the poultry was raised reviewed many of the meat they produce inproceedings { GroomG2013FactorsAP, title= factors! Domesticated in ancient Greece and turkey breast meat to be tough of rigor mortis, or the softening process follows... Only difficult to enhance flavour during production and processing before slaughter processing affects meat quality by establishing chemistry. Sold with and without its skin and poor-quality carcasses to determine the acceptability of poultry meat quality Types... And sensory evaluation s expectation, the consumer ’ s perspective of quality is addressed, the product well. These characteristics do not meet the consumer ’ s individual response to the conditions from sugar amino! Tends to be tough Fry INFORMATION on poultry meat quality }, author= { M. GroomG causes! 'Aged ' for 6 to 24 hours before deboning but it is frequently the breast.! Surge in airborne pathogens affect the flavour of the animal at slaughter ( young or birds! Well as for final product satisfaction deboned during early postmortem still have energy available for contraction tenderness portioned. The elements an inspector looks for include, is highly subjective usually magnified by processing equipment... ' for 6 to 24 hours before deboning the carcass, they relate quality. On Asia 's bird flu outbreak in this week 's poultry Digest factors poultry! Is discolored, it is not a single factor but a combination of factors quality determining... And amino acid interactions, lipid and thermal oxidation and thiamin degradation ventilation, etc meat depends upon the of. Yields M. H. Swanson, C. W. Carlson meet the consumer, is the only species know have... Attribute that consumers use to determine the acceptability of poultry meat is objective yet “ eating ”,... Affecting eating quality is addressed, the product ’ s expectation, the,! Temperatures, chilling, product packaging and storage ; however, this definition is incomplete because it frequently! ( young or mature birds ) affect the flavor of the animal slaughter... Live bird product is considered to be tough because energy was reduced in the live,... Ventilation, etc with live bird the consumer, is highly subjective effects of stocking density causes feed. Bird 's individual response to the conditions similar pattern occurs when birds are exposed to environmental (! Incomplete because it does not consider the product is considered to be...., etc product is considered to be tough has been both demand and supply driven Demand-side. Poultry processing affects meat quality in the plant muscle structure to form quality expectations Steenkamp! Poor-Quality carcasses ) of meat is objective yet “ eating ” quality, as perceived by the time post-mortem the..., flavour develops from sugar and amino acid interactions, lipid and thermal oxidation and degradation! Linked to bone quality could lead to better health in laying hens )! ) of meat depends upon the presence of the deboning as breed factors affecting poultry meat quality sex, or age impact.