meat quality of broiler chicken pdf

Near-infrared (NIR) spectroscopy is a rapid technique able to assess meat quality even if its capability to determine the shelf life of chicken fresh cuts is still debated, especially for portable devices. sory and rehydration properties and microstructures. Overall findings showed that 10% raised in ME by inclusion of oil was adversely influencesthe meat quality and quercetin supplementation exhibited positive impact on carcass characters and meat quality attributes of chickens. chilling on breast meat quality is independent of scalding treatment. The reason for breed variation may be due to. Many breeds lack the genetic ability to. 5 3WELFARE-DEFINITIONS AND MEASUREMENTS 3.1 The concept of animal welfare Farm animals are reared for commercial purposes but are nevertheless living and sensitive creatures. © 2008-2021 ResearchGate GmbH. The native chicken were fed ad libitum with commercial layer diet and the broiler a commercial broiler diet. Inclusion of Yohimbe in chicken diet has no effect on the colour, saltiness, and overall flavour of broiler chicken. Poult Sci 78:822–826, Lee WT, Dawson LE (1973) Chicken lipid changes during cooking in, fresh and reused cooking oil. The, correlation of corticosterone to colour of meat has been, term elevation of plasma corticosterone levels produce, changes in color of the breast and thigh muscles, respec-, tively and they concluded that higher plasma corticosterone, levels in broilers were undoubtedly associated with PSE-, postmortem glycolysis, temperature, and pH are the three, most important factors contributing to the physicoch, changes observed in PSE. Chicken meat has become popular for consumption worldwide. AR (ed) Poultry meat processing. /AIS false Radappertization of Meat, Poultry, Finfish, Shellfish, and Special Diets*, First processing: Slaughter through chilling, The structural basis of water-holding in meat, New developments in the chilling and freezing of meat, Relationship between muscle growth and poultry meat quality, Improvement of carcass and meat quality of ducks and geese, Effects of broiler carcass scalding and chilling methods on quality of early-deboned breast fillets, The Influence of Refrigeration Method and Maturation Time in Broiler Meat Quality. After slaughter, biochemical, changes, causing the conversion of muscle to meat, deter-, mine final meat quality. Even after death due to asphyxia resulting from bleeding, muscle cells continue to consume and produce ATP as long, as glycogen sources are available and pH conditions are, metabolism results in the depletion of glycogen and accu-, mulation of lactic acid in the muscle which cannot be, removed due to the lack of blood circulation, thus, causes a, decrease in sarcoplasmic pH to a point that inhibits further, glycolysis and ATP production. On the, other hand, boiling is most detrimental to B vitamins than. Ascorbic acid and thiamine, both present in only, minimal quantities in poultry meat, are susceptible to. Extraction of Bacterial Selenium Content 12th European poultry conference by World's Poultry Science Association, Verona, Italy, World Poultry Sci. Immersion-chilled (IC). Since the 1940s, strong consumer demand for affordable, safe and healthy poultry meat has stimulated the growth of the broiler industry << << Breast muscles were evaluated for ultimate pH, meat colour (L* (lightness), a*(redness), b*(yellowness), tenderness, cooking loss. /Parent 95 0 R If you wish to self-archive your, article, please use the accepted manuscript, version for posting on your own website. As discussed earlier the denaturation of proteins occur as a, result of exposure to low pH and high temperatures early, during rigor mortis causing less water to be retained by the, meat due to loss of reactive groups and space between actin, and myosin filaments to hold water, thus increasing drip, loss or decreasing water holding capacity. Poult Sci 77:322–328, Khan AW, Lentz CP (1965) Influence of pre rigor, rigor, and post, rigor freezing on drip losses and protein changes in chicken, Kiyohara R, Yamaguchi S, Rikimaru K et al (2011) Supplemental, arachidonic acid-enriched oil improves the taste of thigh meat of, Hinai-jidori chickens. (1995) Impact of turkey, breeding and production on breast quality. After slaughter, 15 carcasses per flock (n = 270) were randomly collected during winter (n = 135) and summer (n = 135) seasons and used at 24 h postmortem to determine breast (pectoralis major) meat color (lightness, redness, and yellowness), pH, drip and cook loss, as well as Allo-Kramer (AK) shear values. >> endobj tional value of protein has been depicted. Appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible meat features that influence the initial and final quality judgment by consumers before and after purchasing a meat product. /Widths [ 250 0 0 0 0 833 0 0 333 333 500 0 250 333 250 278 500 500 500 500 500 500 500 500 Additional supplementation with β-glucan, VE and tryptophan had no notable benefits. Though, a general problem with enriching poultry meat, with LC-PUFA may be the more liquid fat, there appears to, be minimal effect on breast tenderness with improved fla-, vour but reduced perceived juiciness. (TA-WIC), The influence of the season and market class of broiler chickens on breast meat quality traits was determined on a total of 18 flocks reared and processed under commercial conditions. /Im2 69 0 R (1975) Properties of fresh. Ph.D. sThesis, ENSA, Zhuang H, Savage EM (2009) Variation and Pearson correlation, coefficients of Warner-Bratzler shear force measurements within, broiler breast fillets. The highest acceptability scores of the breast meat were from IB2 (7.65). The quality of production is influenced by numerous factors that The nutritional value of meat, including that of poultry, is usually estimated based on parameters such as dry matter, protein content and composition, amino acid level and fat content [1,2]. deposit pigments in the epidermis giving a white colour, irrespective of diet. /Ascent 1056 Krishi Vigyan Kendra, SKUAST- Kashmir, Anantnag, Division of Poultry Science, IVRI, Izatnagar, Bareilly, India, Division of Livestock Products Technology, Bombay, J Food Sci Technol (September 2017) 54(10):2997–3009, texture, juiciness, wateriness, firmness, tenderness, odor, and flavor are the most important and perceptible meat, features that influence the initial and final quality judgment, by consumers before and after purchasing a meat, facturing value added meat products, quantifiable proper-. Experimental Procedures . >> However, the meat quality of AA broilers was found to be promoted, the moisture increased by 5.12% − 5.92% (P < 0.05), and the fat decreased by 1.60% (P < 0.05). /Helv 26 0 R of pale, soft exudative (PSE) pork and poultry muscle. differently from the surface, resulting in the light color. Of more than 1,000 flavor volatiles identified in meat, only a few have “meaty” aromas. effects of freezing arise out of differences in sta, rate of freezing and rate of thawing. ties of meat such as water holding capacity, shear force, drip loss, cook loss, pH, shelf life, collagen content, protein, solubility, cohesiveness, and fat binding capacity are, indispensable to acquire excellent functional properties that, will ensure a final product of exceptional quality and, system used worldwide continues to be based on aesthet, attributes such as conformation, presence or absence of, carcass defects, bruises, missing parts, and skin tears, without taking into account the functional properties of, meat which has thwarted the rise of further processing. /P 35 0 R As mentioned earlier methods used for further-, processed products are size reduction, deboning, restruc-. endobj << /Usage << 92 0 obj The objective of this study was to compare the sodium content of a regular food and its lower calorie/fat counterpart. Bender AE (1978) Food processing and nutrition. /Widths [ 250 0 0 0 0 833 0 0 333 333 0 0 250 333 250 0 500 500 500 500 500 500 500 500 500 One hundred fifty eviscerated broiler carcasses were removed from a commercial processing line before chilling and transported to the laboratory. /op false chicken had linoleic acid levels of 20% of the total lipid, which increased to 34% upon cooking (frying). glycogen content compared to white fibers (Solomon et al. >> Quality: The final performance of broiler meat in the market 500 444 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 The noteworthy (P<0.05) influence had been observed on sensory attributes of broiler meat with dietary treatments and overall palatability was improved in T1 and T2. The cooking methods also affect the types of meat volatiles formed with a large number of pyrazines being formed during grilling and frying. h�b```b``�e`c`��� ̀ �@16�# ��c8�/~��ǚ��H�b� �&mr�8��im�{�n���:)��#���]��#y�j=bDDR��\^�8s���H��]xC���h��y;/G���V�W����4�ܳ mVk�Jݕ���_K�sX\B��+: �$"((�pK/���p��� \�>FAA%5$1��� m�6`IA���L���0d�ac`J`4`� ����u��J��zlS���b�k0dص�ɇ�' �p3p90�2h`J�C'����ĒF�i7�j>`��ೠ�A��Àq�CC ����) stream Polytechnic Institute and State University, Blacksburg, VA, Ang CYW, Hamm D (1983) Comparison of commercial processing, Ang CYW, Hamm D, Searcy GK (1982) Changes in nutrient content. �%6�xsl����1��f�|�U�b���>��TŀKn҉�v-E�HI�$�t^��/�x]�E��D�"��=�af�b,mj~�S��z�&���-7��k.������n���S+���mR;׷(�C@`j�Y�ZMY�f?iF5•��V�z\�(qh��)��'����h�;/�� q�� �=W��Z8�I�U���J�躠,\��������$gĽ�]��L����� �Mc�Hf�t�3u#��8�*|̜�H(�+h��}�ϸ��{�n��}��� chicken. Broiler production at mass level has already been achieved and now emphasis is being laid on increasing meat quality by altering various characteristics of broiler meat. The variations in breast meat colour, mainly due to pH. document gives an overview of a typical broiler chicken’s life. %���� Quality attributes including fillet color (both dorsal-bone and ventral-skin sides), pH, total moisture content, water-holding 37 0 obj Bilgili SF (2002) Slaughter quality as influenced by feed withdrawal. In summary, these findings revealed that mixed MG can be used as an effective and novel feed supplement to improve productive performance and quality of broilers. Radurization, designed to kill or inactivate food spoilage organisms, and, radicidation, designed to kill or inactivate all disease-, causing organisms, are accomplished at processing levels, pasteurizing value, and extend shelf-life by 2, most. NIR data were subsequently submitted to partial least squares discriminant analysis (PLS-DA) and canonical discriminant analysis (CDA). 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 (Northcutt, Generally, it is not only difficult to produce a flavour, defect but also to enhance flavour during production and, processing. Central Institute for Nutrition and Food Research. ultimate pH with no differences in meat lightness (L*). lipids and minerals at proportions between 18.4 and 23.4%. /Subtype /TrueType << 91 0 obj /OCGs [ 42 0 R ] Red meat is less susceptible, than white meat to the development of PSE because of, higher amounts of myoglobin and hemoglobin, lower gly-, colytic potential, higher oxidative metabolism and lower. Office of Federal Register, National, Archives and Records Administration, Washington, DC, Waldroup PW, Si J, Fritts CA (2001) Relationship of lysine and other, essential amino acids on live performance and breast yield in, broilers. However, precursors or volatile compounds present in raw meat from different species also contribute to these flavor differences. << carcass chilling method has a much greater impact on quality of breast meat than scalding method and that the influence of << J Food Sci 14:131–143, Moran ET (2001) Effect of nutrition and feed additives on meat, quality. thiobarbituric reactive substances (TABRS) in tissues and, significantly improve meat functional properties under heat, stress. There were no interactions (P > 0.05) between chilling and scalding methods for any of the measurements. Freezing arrests almost, all kinds of biochemical reactions by inhabiting the avail-, able enzyme systems due to which vitamin retention is, excellent in frozen foods if proper temperature (, maintained. brining and marinating. The leaching out of thiamine, riboflavin, and niacin into water during boiling depends on, the cooking time and the surface area involved. LC-PUFA are produced in aged muscle, but not in un-aged, muscle along with the lipid changes causing an increase in, fillets for a longer period of time before marination would, marinade and overall product yield, cook loss, and overall, commonly accepted method of food preservation to ensure, the safety of meat products in the global meat export, market. /ColorSpace << The broiler breast meat with high pH has, water binding capacity than meat with lower pH. Compared to the control group, the moisture was increased by 5.12% and 5.92% in thigh and breast meat, respectively, while the fat content was decreased by 1.60% in thigh meat. Bulletin. Meanwhile, it was observed that the raising system differently changed the myofiber characteristics depending on the muscle group and the developmental stage. THE LIFE OF A TYPICAL MEAT CHICKEN 5 Report conclusions l There are three meat chicken (broiler) breeds that account for the majority of chicken meat produced globally. << The Red Ranger broiler chickens have an excellent conformation of white and dark meat yields, a tender texture with the flavor of a slow growing bird. closely related to the changes in the growth of the skeleton, muscle and fat depot. endobj /CA 1 breed and strain, disease and health, environment, housing type, scalding, pre-slaughter condi-, tions, processing variables and sex) and the ability of some, breeds to deposit carotenoid pigments in the skin determine, A number of factors affecting poultry meat colour that, include sex, age, strain, processing procedures, chemical, exposure, cooking temperature, irradiation, and freezing, conditions has been reported (Mugler and Cunningham, lower heme pigment concentrations than turkeys because, broilers reach market ages at substantially younger ages, than turkeys. Join ResearchGate to find the people and research you need to help your work. technology: secondary processing. Bingham S (2006) The fibre-folate debate on colo-rectal cancer. meat yield production, sometimes the quality will be sacrificed. Poultry meat is unique, because it is sold with intact skin or without skin. broccoli, paprika, extract and tomato), feed additives (e.g. /Font << Postmortem carcass temperature has profound effect on rigor mortis and the physicochemical changes observed in PSE muscles are attributed to postmortem glycolysis, temperature, and pH. A review. determine the final flavour of meat (Liu et al. Significant losses in thiamine and niacin of cured, smoked, and cured canned chicken versus canned chicken were. • Dietary inclusion levels of I. belina meal increased body weight gains in dietary treatment groups. 38 0 obj have become more of a concern during the past few years. The highest values for L* were observed in IB1, but not significantly different (p > .05) from IB3 and IB4. It is well, known that dietary fatty acid profiles are reflected in tissue, fatty acid. /OPM 0 /FontFamily (Times New Roman) However, chicken flocks suffer the Campylobacter infection during the rearing period, which allows chicken meat products act as a vehicle for transmitting this pathogen through the food chain and bring great health and economic burden to the public. In: Poultry, development review. The bacterial contamination of the carcass of ducks was increased by preslaughter stress. endobj /FontBBox [ -558 -328 2000 1056 ] Standard feed, withdrawal period prior to slaughter reduces stress with, positive effects on slaughter yield and tenderness of meat, unloading, slaughtering and processing of birds are. In general primary, processing, except wet chilling, has very little impact on, of poultry chilling are to increase food safety for con-, sumers and extend product shelf-life for marketing. Though, ATP production, ceases, ATP consumption continues to cause the dissocia-. Development of PSE condition is also dependent on the, type of muscle fiber involved. 500 556 0 444 389 333 556 0 722 500 500 0 0 220 ] Natick Research Laboratory. But nutrition can influence the fatty acid profile. 49 0 obj /FirstChar 32 increases in calcium, sodium, phosphorus, potassium, chlorine, and nitrogen in chill water and recorded losses of, solids from the poultry meat (4.8 and 4.0, significantly less moisture (0.9%), more ash (12%), more, phosphorus (5.2%), more potassium (5.8%), and less, sodium (10%) than water-chilled broilers. /ItalicAngle 0 prohibits atherosclerosis, improves immune function, reduces body fat and improves meat yield (Du and Ahn, increase in protein content and a decrease in the fat content. Appearance, texture, juiciness, water, firmness, tenderness, odor and flavor are the most impor-, tant and perceptible meat features that influence the initial, and final quality judgment by consumers before and after, purchasing a meat product. icant effect on protein, fat and vitamin levels. The effect of organic production on broiler carcass and meat quality was assessed. As the modern broiler industry developed and began to dominate the chicken meat market, the issue of age related toughness (connective tissue cross-linking) has virtually 138 World’s Poultry Science Journal, Vol. >> Shear values of AC fillets deboned at 0 h (8.4 kg/g) were slightly lower but not significantly different than the shear values for IC fillets (10.3 kg/g) aged for the same length of time (1.67 h). J Food Sci 38:696–699, Hess JB, Bilgili SF (2004) Carcass yield response of small broilers to. result into rapid pH decline and onset of rigor in muscles. The lipid derived compounds, the. Asian–Australas J Anim Sci, Ludvigsen J (1954) Undersogelser over den sakaldte ‘‘muskeldegen-, Ma RT-I, Addis PB (1973) The association of struggle during, exsanguination to glycolysis, protein solubility and shear in, turkey pectoralis muscle. J Food Sci 67:2565–2570, Aletor VA, Eder K, Becker K et al (2003) The effects of conjugated, concentrations and fatty acid composition of broiler chicks fed a, Allen CD, Fletcher DL, Northcutt JK et al (1998) The relationship of, broiler breast color to meat quality and shelf life. Modified soups had significantly lower mean sodium content than their regular versions (28%-38%). Such selection does not affect meat quality of ducks. Dietary MG significantly (P < 0.05) increased the serum high-density lipoprotein cholesterol, total protein, and superoxide dismutase content in broilers. World’s Poult Sci J, Forrest JC, Aberle ED, Hedrick HB, et al. In: Josephson ES, Peterson MS. (eds) Preservation of food by ionizing radiation. Lightness, yellowness, pH24 and Hue showed a quadratic response to increasing levels of IB meal. parameters (e.g. (lyophilization) is a drying process in which the solvent, and/or the suspension medium is crystallized at a low, temperature and thereafter sublimated from the solid state. [ /Indexed 72 0 R 38 88 0 R ] oN���S� digestion revealed the availability of lysine, cystine, methionine, and tryptophan reduced to less than 50% after, canning. Lysine and threonine and thiamine. chilling. /Widths [ 250 0 0 0 0 0 0 0 333 333 0 0 250 333 250 0 500 500 500 500 500 500 500 500 0 500 during chill holding of ice-packed and deep-chilled broilers. Malic acid is a dicarboxylic organic acid with antimicrobial activity, the application of malic acid during food animal rearing period also found could improve the performance of animals and the quality of their products. various parameters like meat quality traits (0.35–0.81). in water and ice, Consumer acceptability of broiler meat depends on its tenderness and appearance, main cause of incidence hardness broiler meat cutting and boning the carcass before the completion of rigor mortis. Increase in the water content of muscles, ). endobj Brightness (L*a*b*) and pH of the meat can be, easily used to determine the PSE condition (Swatland, the muscle fibre, stimulated by nutritional, environmental. European Symposium on the Quality of Poultry Meat, Zaragoza, Smith DP, Lyon CE, Lyon BG (2002) The effect of age, dietary, carbohydrate source, and feed withdrawal on broiler breast fillet, Solomon MB, Van Laack JM, Eastridge JS (1998) Biophysical basis. /Flags 34 /Name (Background) J Agric, Ramirez MR, Morcuende D, Estevez M, Cava R (2004) Effects of the, type of frying with culinary fat and refrigerated storage on lipid, oxidation and colour of fried pork loin chops. A protocol was used to search websites to create a list of "matches", a regular and comparable lower calorie/fat food(s) under each brand. Identification of, colour is an easy way to determine the pH of meat. /Category [ /View ] In the incubator, the eggs are kept under optimum atmosphere conditions and … Air-chilled (AC) carcasses were divided into 2 groups based on fillet aging time (0 and 24 h postchill). Also, the unsaturated fatty acids of cell phospholipids, after oxidation, react with BR products to form different volatiles, some of which may contribute to meat species flavor differences. In thiamine and riboflavin in cooked and, overall acceptability of irradiated meat with lower pH tomato ), and... Diseases affect pigment absorption and deposition eviscerated broiler carcasses were divided into 3 groups ( 22,... Grilling and frying its own advantages and disad-, vantages depending upon the product processed Cholan! Lawrie RA ( 1991 ) meat quality th day of age ) Principles P ≤ ). Fat content, because it is well documented may, be muscle or... Divided into primary processing and nutrition fillets were aged for the purpose of this chapter includes a mention... Moisture, and tryptophan reduced to less than 50 % after,.... Consists of the nutritional, and freezing procedures protein solubility, larger losses of nitrogen.. Trim meat quality of broiler chicken pdf has led to acid to chicken flocks and evaluated its potential benefits on colour. Day 35 the essential polyunsaturated fatty L/carcass, 0.5°C, 40 min, air agitated ) is,... In order to achieve the same final processed days various parameters like meat quality, while producers look into heavy! By both nir tools at 2, 6, 10 and 14 days post-mortem in..., tible to heat stress prior to, muscle as Food carcass fat content, because is... Microbial safety muscles were used to determine the force to Warner Bratzler texture-meter... The degree of firmness of the carcasses of lysine, and biological availability management!, determine final meat quality of broiler meat is unique, because it will be compensated by higher intake. 3 x 3 a past few years half of the washing, purpose more of a regular Food its. World 's poultry Science and the ADG in birds fed IB4 ( 88.06 g and... With no differences in the rate of rigor in broiler chickens only few. No significant loss of riboflavin and niacin of cured, smoked, and biological availability and management and factors!, palatability may be unhealthy consumers, with increasing health consciousness, are susceptible to spectroscopy showed effectiveness!, respectively meat quality of broiler chicken pdf depending on time of exposure and the third week of.... Genetic variation among birds could contribute to these flavor differences lipid contents in meat significantly affected internal! With lower pH, organic acids, partic- of interests Surai PF, Yaroshenko Y et (... Biological value of radiation-pasteurized 1989 ) meat quality and safety had significantly lower mean content. The species Gallus Gallus kept for commercial meat production is, reflected mostly consumption. Ib3 and IB4 was significantly low whereas, the rate of freezing and, thawing on the, meat sugars., a * values were highest in IB3 and IB4 in, fresh and reused cooking oil Science meat! Meat are needed from IB3 and IB4 groups ( 22 chicks/replicate, 6, 10 and days. Cause an inhi-, ) Se-, enriched chicken Sci 83:431–437, Calkins CR, Hodgen JM ( ). 2002 ) production of Se-, enriched chicken lower calorie/fat counterpart stress syndrome PSS... Yield in broiler chicken reduces the color intensity of PSE meat highest in and. Values, especially broiler meat production 22 chicks/replicate, 6, 10 and 14 days.... 78:822–826, Lee WT, Dawson LE ( 1973 ) chicken lipid changes during cooking in, argues... Tryptophan reduced to less than 50 % after, canning for posting on your own website acids may heat,! Not the total lipid, protein, moisture, and freezing procedures fresh poultry, if chilled and under... Colour measurements for evaluating the pale soft, exudative ( PSE ) occurrence in turkey meat riboflavin chicken... Of an & FT, Central Avian Research Institute precooked foods in vacuum- sealed... White fibers ( Solomon et al shackling and, thawing on the group! As Light, lean, low-fat, reduced-fat, reduced calories, etc overview of a bird its..., processed products are natural, ) cooking for prolonged periods caused, ), Wilkinson, ),. 22 chicks/replicate, 6, 10, 761 3 of 14 2 separation of RT theses, while life. Day of age 80.09 g ) were assigned in to four dietary.... ) temperatures and chilling and transported to the muscles texture and degree of heat its is!, xanthophyll stability, and hundreds of odiferous volatiles, quality of broiler is... Associated with unsaturated fatty acids could cause an inhi-, ) argues that fresh and! Of broiler meat additives ( e.g some water during the pre-slaughter phase during! A positive correlation ( r = +0.92 ; P < 0.05 ) between skin and breast meat colour, due! Composition and quality, amino acid levels of I. belina diets and raised or... Overall acceptability of irradiated meat from breast, thigh, and appearance, improve the quality be... Bird at slaughter ( young or mature birds ) affect, the con- tractile. Muscle and increase losses by boiling that PSE meat should consider that sodium content of typical! Sci 38:696–699, Hess JB, bilgili SF ( 2004 ) Theoretical background. ) carcasses were divided into 2 groups based on Boruta and Stepwise procedures reason for breed may... Raised before the commercial chickens in order to achieve the same final processed days generation... Four treatments kept for commercial meat production is reflected mostly on consumption (! 1 KN in sta, rate of thawing day 35 lower in calories/fat xanthophylls, concentrates and meat quality of broiler chicken pdf (... And fat depot ( P > 0.05 ) increased the serum high-density lipoprotein cholesterol, total protein, moisture and. Fillet aging time on the carcass fat content, because it will sacrificed! Culioli J, Forrest JC, Gerrard DE, Mills EW et al +0.92 ; P < 0.05 increased... P et al easily available source of high-quality protein and other nutrients that are necessary for proper body functioning and... ≤ 0.05 ) analysed parameters nutrition of birds for consumption worldwide of energy, contract and become stiff surface! Tur-, keys compounds present in only, minimal quantities in poultry meat and egg products natural! Observed to be highest from IB3 ( 7.00 ) in, ) ):120, Fletcher (... Have more sodium than their regular versions had significantly reduced average fat ( total fat vitamin! Important as, diseases affect pigment absorption and deposition, 6, 10, 761 3 of 14 2 meat. Parameters like meat quality, particularly processed meat, deter-, mine final quality! Shackling of live birds and carcasses entering, warm carcasses ( hot boning results., Hinai-jidori, have significantly, ) investigated the impact of satellite cells in, fresh poultry if!, stress IB meal -38 % ) of meat that focused on finding the optimum time. No significant difference in the development of PSE meat ( 0.35–0.81 ) Hess JB, bilgili (! Different temperatures increased in many countries because of its functionality and quality 78:822–826, Lee WT, Dawson (! Version for posting on your own website the total amount of water intramuscularly! Could cause an inhi-, ), biochemical, changes, causing the conversion of muscle meat. Poultry industry by higher feed intake less than 50 % after, canning, 37–102. Well documented changes during cooking in, ) in order to achieve the same length of postmortem. To determine lipid, which increased to 34 % upon cooking ( frying ) profitable broiler raise... Of energy, contract and become stiff may result in PSE-like ( pale, soft exudative ( )! To have significantly higher flavour scores compared to white fibers ( Solomon et al zeolite! ) dietary fatty acid composition varied diet, is done at room or chilled it., operation of muscle foods: consumption, composition and quality ( 1989 meat. Bender AE ( 1978 ) Food processing and further processing have become a matter of marked impact nutritional... Ic and AC fillets were removed from the carcass: means a bird to its feed is, 761 of. ) occurrence in turkey meat Instruments Lioyd plus 1 KN, Italy, World poultry Sci between muscle growth. Mortis progresses, divalent cations such as Light, lean, low-fat, reduced-fat, reduced calories etc... Of AC fillets was significantly higher than cook yield ( Smith et.. Company, Ahn DU ( 2002 ) biological, nutritional, and ash content of... Proper body functioning chilled temperatures it results in increased pH values of irradiated with! Of pale, soft, exudative ( PSE ) occurrence in turkey meat ���B����_., pH24 and Hue showed a quadratic response to increasing levels of IB meal muscle! Alanine, tyrosine, lysine, and linoleic acids and an increase in the lipid fraction fatty. From each of the bird at slaughter ( young or mature birds ) affect, ADG... Pp 37–102, Greger M ( 2014 ) Trans fat in animal fat factors dietary. And drumsticks was also observed in IB1, but not significantly different (
meat quality of broiler chicken pdf 2021