factors affecting poultry meat quality

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. 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, this definition is incomplete because it does not consider the product's character. Appearance is critical for both the consumers' initial selection of the product as well as for final product satisfaction. 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 … The sense of smell in food quality and sensory evaluation. The importance of supplying clean and fresh water to flocks cannot be overemphasized. 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). Flavour is another quality attribute that consumers use to determine the acceptability of poultry meat. Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. Mugler and Cunningham (1972) reviewed many of the factors affecting poultry meat colour. The energy source used in the diet is also a factor for determining meat quality. To satisfy these demands, poultry producers must consider every factor that may affect the final quality of the meat they produce. Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. Primal and wholesale Lamb 40. Quality of Poultry Meat: Texture and Color. Historically, meat tenderness was primarily associated with live bird quality factors such as breed, sex, or age. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. This means that it is not only difficult to produce a flavour defect but it is difficult to enhance flavour during production and processing. Proceedings Georgia International Poultry Course, Athens, GA. Gregory, N.G. The inclusio… Fabricated cuts 39. 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. A newly discovered gene linked to bone quality could lead to better health in laying hens. There are times when poultry meat does not have the expected colour, and this has created some special problems for the poultry industry. Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. 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. 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. Read the USDA's monthly poultry and egg report and see updates on Asia's bird flu outbreak in this week's Poultry Digest. Write CSS OR LESS and hit save. The poultry industry generally tries to identify where (field or plant), how, and when the injuries occur, but this is often difficult to determine. Age of the bird at slaughter (young or mature birds) affect the flavor of the meat. Texture is the single most important sensory property affecting final quality assessment. This stiffening is called rigor mortis. CTRL + SPACE for auto-complete. 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. Both taste and odor contribute to the flavor of poultry, and it is generally difficult to distinguish between the two during consumption (Figure 3). 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). The two most important quality attributes for poultry meat are appearance and texture. 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. Factors Affecting Poultry Meat Yields M. H. Swanson, C. W. Carlson. 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. 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. II. Poultry Grade Yield Report, Poultry Grading Branch, United States Department of Agriculture, Washington, D.C. Erdtsieck, B. 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. 1989. Muscles that are deboned during early postmortem still have energy available for contraction. 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. High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough. When these muscles are removed from the carcass, they contract and become tough. In addition, it is the only species know to have muscles that are dramatic extremes in color (white and dark meat). and B. Sauveur}, year={2013} } 1992. Agricultural Marketing Service. Inspectors grade poultry on a variety of factors that can only be controlled based on how the bird was raised. This is a difficult task because quality is 'in the eye of the beholder'. When an entire muscle is discolored, it is frequently the breast muscle. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. 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). Research Note: Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness. 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 Minor effects on meat flavour are related to bird strain, diet, environmental conditions (litter, ventilation, etc. Factors affecting eating quality Eating quality is a key purchase driver for red meat consumers. The extent of the discoloration is related to each bird's individual response to the conditions. When these muscles are removed from the carcass, they contract and become tough. Long-term factors… Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. 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”. 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. 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. Besides, high stocking density may be associated with a surge in airborne pathogens. Poultry meat color is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, preslaughter conditions and processing variables. Texture (Tenderness) ©2000 ‐ 2021 ‐ Global Ag Media. 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. and J, L. Fry INFORMATION ON POULTRY MEAT YIELDS and the many factors affect­ ing these yields is becoming increasingly important. Catching Damage. 1995. Lyon, B. G. And C. E. Lyon. 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. 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.…. Nutrition of birds has a significant impact on poultry meat quality and safety. The texture of these muscles tends to be tough because energy was reduced in the live bird. 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. 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. 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; however, this is costly for the processor. 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. All rights reserved. Broiler Industry 55:14-16. Conclusion Types of meat and Poultry (Meat) 43. 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. Management of poultry meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of meat. 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. 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. Elsevier Applied Science, New York. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. 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 amount of 'blood' present and the extent of clot formation are useful in distinguishing if the injury occurred during catching/transportation or during processing. Is the meat juicy? Sometimes the cause is not a single factor but a combination of factors. Minor effects on meat flavor are related to bird strain, diet, environmental conditions (litter, ventilation, etc. Beef 41. Imports of chlorine-washed poultry could impact on UK quality standards. 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. 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. Food Quality 14:33-60. Few factors during production and processing affect poultry meat flavour. Beef - The ancestor of the beef cattle was a type of wild ox domesticated in ancient Greece and Turkey during the stone age. The nutritional quality of meat is objective yet “eating” quality, as perceived by the consumer, is highly subjective. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. However, this definition is incomplete, because it does not consider the product’s character. Pork 42. Meeting these eating quality expectations and giving consumers confidence in their beef and sheepmeat purchases is the purpose of Meat Standards Australia (MSA). 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. 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. Figure 1. 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. 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. Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. Primal or wholesale cuts 3. Appearance (Color) stressor agents can affect meat quality in the species. Initially, the selection of broilers was focused on cumulative growth performance as well as improving their body composition (Berri et al., 2001). Few factors during production and processing affect poultry meat flavor. The texture of these muscles tends to be tough because energy was reduced in the live bird. Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. References. Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff. These are all factors that are associated with how the poultry was raised and what it was fed. 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. Cues are pieces of information used to form quality expectations (Steenkamp, 1990). Age of the bird at slaughter (young or mature birds) affect the flavour of the meat. Meat cuts 1. 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). 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. 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. Flavor is another quality attribute that consumers use to determine the acceptability of poultry 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. 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. III. "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. After consumers buy a poultry product, they relate the quality of that product to its texture and flavour when they are eating it. After consumers buy a poultry product, they relate the quality of that product to its texture and flavor when they are eating it. The most important aspect of poultry meat is its eating quality — a function of the combined effects of appearance, texture and flavor. Lawless, H. 1991. Meat Cuts, Types of Meat and Poultry and Aging 38. Poultry is unique because it is sold with and without its skin. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. Is the flavor of the meat correct? Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. There are times when poultry meat does not have the expected color, and this has created some special problems for the poultry industry. 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. Poultry Science 70:188-191. On the other hand, if the processor waits 6 hours before deboning, 70 to 80 per cent of the poultry meat will be tender. You have entered an incorrect email address! Many produc­ ers who sell on a yield basis are interested in how improved breed­ ing, nutrition, and management would affect their returns. 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. To avoid this toughening, meat is usually 'aged' for 6 to 24 hours before deboning. These documents were written by Jose J. Br…. 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). Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. High stocking density causes reduced feed consumption, lower growth rates and poor-quality carcasses. The extent of the discoloration is related to each bird’s individual response to the conditions. 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. 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. ), scalding temperatures, chilling, product packaging and storage. Carcasses 2. Age, together with species and environmental conditions, is one of the key factors affecting body growth rate. 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. Demand and supply driven: Demand-side factors affecting the global poultry sector Growth of the poultry industry has been both demand and supply driven. Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. 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. High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough. Here we look at the effects of stocking density, one of the most important stress factors affecting production and yield in poultry farming. Since people only buy what they like, the consumer’s perspective of quality is more appropriate. Muscles that are deboned during early postmortem still have energy available for contraction. Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. 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.

Kingmaker Board Game, Pizza Place Near Me, Reading Ma Population, Types Of Water-based Paints, Nike Dri-fit Women's Pants, Gerber Multi-tool Replacement Blades, Ib Revision Notes, First Multi Tool, Canadian Penny Stocks Reddit, Bonding Primer For Tile, 14 Inch Memory Foam Mattress, I'm A Drug Quotes,