Elsevier Applied Science, New York. Age, together with species and environmental conditions, is one of the key factors affecting body growth rate. 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). 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. A similar pattern occurs when birds are exposed to environmental stress (hot or cold temperatures) before slaughter. stressor agents can affect meat quality in the species. Broiler Industry 55:14-16. Age of the bird at slaughter (young or mature birds) affect the flavor of the meat. 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. 1995. Another major cause of poultry meat discoloration is bruising. 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). Research Note: Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness. Texture is the single most important sensory property affecting final quality assessment. 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. 1991. Dosatron launched “smart dosing” with their newest medicator system. 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. 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.…. 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. High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough. In order to meet the consumers’ growing demands for high-quality protein, the poultry industry focused on selection of fast-growing broilers, which reach a body mass of about 2.5 kg within 6-week-intensive fattening. In addition, it is the only species know to have muscles that are dramatic extremes in colour (white and dark meat). 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. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. Muscles that are deboned during early postmortem still have energy available for contraction. Flavor is another quality attribute that consumers use to determine the acceptability of poultry meat. Long-term factors acting throughout the life of the bird, such as genetics, physiology, and disease management. Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. 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. To avoid this toughening, meat is usually 'aged' for 6 to 24 hours before deboning. Nutrition of birds has a significant impact on poultry meat quality and safety. pp. Poultry meat color is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, preslaughter conditions and processing variables. Agricultural Marketing Service. Here we look at the effects of stocking density, one of the most important stress factors affecting production and yield in poultry farming. 1989. 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). Catching Damage. 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. Appearance (Color) Imports of chlorine-washed poultry could impact on UK quality standards. 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). 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. 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. However, this definition is incomplete, because it does not consider the product’s character. Fletcher, D. L. 1997. 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. 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. Food Quality 14:33-60. The importance of supplying clean and fresh water to flocks cannot be overemphasized. Figure 1. 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. 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). 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 … Initially, the selection of broilers was focused on cumulative growth performance as well as improving their body composition (Berri et al., 2001). When poultry is deboned early (0 to 2 hours post-mortem), 50 to 80 percent of the meat will be tough (Figure 2). Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. Many factors can adversely affect egg production. Lawless, H. 1991. Quality requirements in the modern poultry industry. Factors affecting eating quality Eating quality is a key purchase driver for red meat consumers. 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. Beef - The ancestor of the beef cattle was a type of wild ox domesticated in ancient Greece and Turkey during the stone age. 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. and B. Sauveur}, year={2013} } On the other hand, if the processor waits 6 hours before deboning, 70 to 80 per cent of the poultry meat will be tender. Minor effects on meat flavor are related to bird strain, diet, environmental conditions (litter, ventilation, etc. 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 stiffening is called rigor mortis. CTRL + SPACE for auto-complete. Sometimes the cause is not a single factor but a combination of factors. Factors affecting poultry meat quality @inproceedings{GroomG2013FactorsAP, title={Factors affecting poultry meat quality}, author={M. GroomG. However, these effects are too small for consumers to notice. ©2000 ‐ 2021 ‐ Global Ag Media. High stocking density causes reduced feed consumption, lower growth rates and poor-quality carcasses. The inclusio… 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. 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. There are times when poultry meat does not have the expected colour, and this has created some special problems for the poultry industry. Flavor 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. 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 Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. If these characteristics do not meet the consumer's expectation, the product is considered to be of lower quality. Few factors during production and processing affect poultry meat flavour. 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. The effect of deboning time on cooked meat tenderness. To avoid this toughening, meat is usually “aged” for 6 to 24 hours before deboning; however, this is costly for the processor. 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. Historically, meat tenderness was primarily associated with live bird quality factors such as breed, sex, or age. 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. The texture of these muscles tends to be tough because energy was reduced in the live bird. Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. Meeting these eating quality expectations and giving consumers confidence in their beef and sheepmeat purchases is the purpose of Meat Standards Australia (MSA). 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. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. The sense of smell in food quality and sensory evaluation. 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. Chicken meat is considered as an easily available source of high-quality protein and other nutrients that are necessary for proper body functioning. This is a difficult task because quality is 'in the eye of the beholder'. Minor effects on meat flavour are related to bird strain, diet, environmental conditions (litter, ventilation, etc. This is different from energy depletion in the live bird, which causes meat to be tough. All rights reserved. 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. Quality of Poultry Meat: Texture and Color. Unraveling the cause of a sudden drop in egg production requires a thorough investigation into the history of the flock. Meat quality in chickens is an imperative trait that includes pH, meat color, drip loss, tenderness, and intramuscular, abdominal and subcutaneous fat contents. 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. Live production affects poultry meat quality by determining the state of the animal at slaughter. 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. Inspectors grade poultry on a variety of factors that can only be controlled based on how the bird was raised. Is the meat juicy? Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. Mugler and Cunningham (1972) reviewed many of the factors affecting poultry meat colour. Lyon, B. G. And C. E. Lyon. Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. A similar pattern occurs when birds are exposed to environmental stress (hot or cold temperatures) before slaughter. Since people only buy what they like, the consumer's perspective of quality is more appropriate. 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. Proceedings Georgia International Poultry Course, Athens, GA. Gregory, N.G. A diet with lower than recommended protein reduces the yield of meat and increases the fat content of the carcass and saturation of the carcass fat. The extent of the discoloration is related to each bird's individual response to the conditions. III. In addition, it is the only species know to have muscles that are dramatic extremes in color (white and dark meat). Copyright © 2020 Poultryproducer.com . Management of poultry meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of meat. Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. The nutritional quality of meat is objective yet “eating” quality, as perceived by the consumer, is highly subjective. 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. The energy source used in the diet is also a factor for determining meat quality. When poultry is cooked, flavour develops from sugar and amino acid interactions, lipid and thermal oxidation and thiamin degradation. 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. 2.3.1 INTRINSIC QUALITY CUES II. Primal and wholesale Lamb 40. 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. 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. Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. 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. 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. When poultry is cooked, flavor develops from sugar and amino acid interactions, lipid and thermal oxidation and thiamin degradation. 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. Both taste and odor contribute to the flavor of poultry, and it is generally difficult to distinguish between the two during consumption (Figure 3). 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. Poultry is unique because it is sold with and without its skin. Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff. and J, L. Fry INFORMATION ON POULTRY MEAT YIELDS and the many factors affect ing these yields is becoming increasingly important. Age of the bird at slaughter (young or mature birds) affect the flavour of the meat. When poultry is deboned early (0 to 2 hours post-mortem), 50 to 80 per cent of the meat will be tough (Figure 2). Color of meat depends upon the presence of the muscle pigments myoglobin and hemoglobin. Eventually, muscles become soft again, which means that they are tender when cooked. Meat Quality Testing. Fabricated cuts 39. However, this is costly for the processor. This means that it is not only difficult to produce a flavor defect, but it is difficult to enhance flavor during production and processing. Muscles that are deboned during early postmortem still have energy available for contraction. Poultry Science 70:188-191. 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. Both taste and odour contribute to the flavour of poultry, and it is generally difficult to distinguish between the two during consumption (Figure 3). No part of this site may be reproduced without permission. 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. 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. 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. 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. 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. Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. The texture of these muscles tends to be tough because energy was reduced in the live bird. This stiffening is called rigor mortis. "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." These documents were written by Jose J. Br…. 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. Factors Affecting Poultry Meat Yields M. H. Swanson, C. W. Carlson. 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. 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. The poultry industry generally tries to identify where (field or plant), how, and when the injuries occur but this is often difficult to determine. 1-30. 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. 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). After consumers buy a poultry product, they relate the quality of that product to its texture and flavour when they are eating it. Long-term factors… Julie K. Northcutt Poultry Grade Yield Report, Poultry Grading Branch, United States Department of Agriculture, Washington, D.C. Erdtsieck, B. Demand and supply driven: Demand-side factors affecting the global poultry sector Growth of the poultry industry has been both demand and supply driven. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. To satisfy these demands, poultry producers must consider every factor that may affect the final quality of the meat they produce. Carcasses 2. Flavour is another quality attribute that consumers use to determine the acceptability of poultry meat. However, this definition is incomplete because it does not consider the product's character. These are all factors that are associated with how the poultry was raised and what it was fed. A newly discovered gene linked to bone quality could lead to better health in laying hens. ), scalding temperatures, chilling, product packaging and storage. When these muscles are removed from the carcass, they contract and become tough. Is the flavor of the meat correct? 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). This means that it is not only difficult to produce a flavour defect but it is difficult to enhance flavour during production and processing. 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. 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. Pork 42. Write CSS OR LESS and hit save. There are times when poultry meat does not have the expected color, and this has created some special problems for the poultry industry. Corpus ID: 38895506. 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. When an animal dies, blood stops circulating, and there is no new supply of oxygen or nutrients to the muscles. ), scalding temperatures, chilling, product packaging, and storage; however, these effects are too small for consumers to notice. After consumers buy a poultry product, they relate the quality of that product to its texture and flavor when they are eating it. 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 animal dies, blood stops circulating, and there is no new supply of oxygen or nutrients to the muscles. Besides, high stocking density may be associated with a surge in airborne pathogens. The most important aspect of poultry meat is its eating quality — a function of the combined effects of appearance, texture and flavor. Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. When an entire muscle is discolored, it is frequently the breast muscle. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Many produc ers who sell on a yield basis are interested in how improved breed ing, nutrition, and management would affect their returns. Meat Cuts, Types of Meat and Poultry and Aging 38. Appearance is critical for both the consumers' initial selection of the product as well as for final product satisfaction. Poultry is unique because it is sold with and without its skin. 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. The elements an inspector looks for include, is the meat tender? Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. The two most important quality attributes for poultry meat are appearance and texture. In poultry, edible components include meat, skin with subcutaneous fat and giblets (gizzard, liver, and heart) and sometimes also abdominal fat in waterfowl. When an entire muscle is discolored, it is frequently the breast muscle. 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. Primal or wholesale cuts 3. Meat cuts 1. However, modern production practices produce highly … 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. Conclusion Table 1 Stress factors that affect meat quality of poultry, pigs, cattle, sheep, calves and lamb. References. 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. 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; 1992. Types of meat and Poultry (Meat) 43. You have entered an incorrect email address! Live production affects poultry meat quality by determining the state of the animal at slaughter. This is different from energy depletion in the live bird which causes meat to be tough. Beef 41. Quality attributes of a food product, Figure 2.
Deepthi Meaning In Tamil,
Tarihin Tafawa Balewa,
Certainty Modals Examples Sentences,
How To Write Drishtadhyumnan In Malayalam,
Everybody O Everyone,
Fronted Adverbials Possibility Examples,
Jog My Memory Origin,
Colored Pencil Backgrounds Effects,
New Country Organics Swine,
Pioneer Woman Black Walnut Cake,