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. The poultry industry generally tries to identify where (field or plant), how, and when the injuries occur, but this is often difficult to determine. The two most important quality attributes for poultry meat are appearance and texture. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. Types of meat and Poultry (Meat) 43. The nutritional quality of meat is objective yet “eating” quality, as perceived by the consumer, is highly subjective. 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. Dosatron launched “smart dosing” with their newest medicator system. 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; Many factors can adversely affect egg production. Flavour is another quality attribute that consumers use to determine the acceptability of poultry meat. A newly discovered gene linked to bone quality could lead to better health in laying hens. 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. Historically, meat tenderness was primarily associated with live bird quality factors such as breed, sex, or age. Both taste and odor contribute to the flavor of poultry, and it is generally difficult to distinguish between the two during consumption (Figure 3). When these muscles are removed from the carcass, they contract and become tough. A similar pattern occurs when birds are exposed to environmental stress (hot or cold temperatures) before slaughter. 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). 1-30. Quality requirements in the modern poultry industry. 1992. ), scalding temperatures, chilling, product packaging, and storage; however, these effects are too small for consumers to notice. Corpus ID: 38895506. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. 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. The effect of deboning time on cooked meat tenderness. 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. 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. On the other hand, if the processor waits 6 hours before deboning, 70 to 80 per cent of the poultry meat will be tender. 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. "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. Poultry meat color is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, preslaughter conditions and processing variables. There are times when poultry meat does not have the expected colour, and this has created some special problems for the poultry industry. The extent of the discoloration is related to each bird's individual response to the conditions. 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. Another major cause of poultry meat discoloration is bruising. When an entire muscle is discolored, it is frequently the breast muscle. High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough. The sense of smell in food quality and sensory evaluation. Meat Cuts, Types of Meat and Poultry and Aging 38. 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. This is different from energy depletion in the live bird, which causes meat to be tough. Appearance (Color) However, this definition is incomplete, because it does not consider the product’s character. Age of the bird at slaughter (young or mature birds) affect the flavor of the meat. However, this is costly for the processor. There are times when poultry meat does not have the expected color, and this has created some special problems for the poultry industry. Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. Flavor is another quality attribute that consumers use to determine the acceptability of poultry meat. 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. To avoid this toughening, meat is usually 'aged' for 6 to 24 hours before deboning. Meat Quality Testing. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. 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. Historically, meat tenderness was primarily associated with live bird quality factors such as breed, sex, or age. Meeting these eating quality expectations and giving consumers confidence in their beef and sheepmeat purchases is the purpose of Meat Standards Australia (MSA). Few factors during production and processing affect poultry meat flavour. 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. 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. Pork 42. 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. When these muscles are removed from the carcass, they contract and become tough. After consumers buy a poultry product, they relate the quality of that product to its texture and flavour when they are eating it. Muscles that are deboned during early postmortem still have energy available for contraction. 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. 1991. Is the flavor of the meat correct? Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. 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. This means that it is not only difficult to produce a flavour defect but it is difficult to enhance flavour during production and processing. A similar pattern occurs when birds are exposed to environmental stress (hot or cold temperatures) before slaughter. To satisfy these demands, poultry producers must consider every factor that may affect the final quality of the meat they produce. After consumers buy a poultry product, they relate the quality of that product to its texture and flavor when they are eating it. Food Quality 14:33-60. Carcasses 2. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. The poultry industry generally tries to identify where (field or plant), how, and when the injuries occur but this is often difficult to determine. Department of Poultry Science, I. Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. ), scalding temperatures, chilling, product packaging and storage. Quality of Poultry Meat: Texture and Color. When poultry is cooked, flavor develops from sugar and amino acid interactions, lipid and thermal oxidation and thiamin degradation. Fletcher, D. L. 1997. Lyon, B. G. And C. E. Lyon. Sometimes the cause is not a single factor but a combination of factors. Here we look at the effects of stocking density, one of the most important stress factors affecting production and yield in poultry farming. 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.…. Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the 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. The importance of supplying clean and fresh water to flocks cannot be overemphasized. 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 No part of this site may be reproduced without permission. 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. Proceedings Georgia International Poultry Course, Athens, GA. Gregory, N.G. The elements an inspector looks for include, is the meat tender? This is different from energy depletion in the live bird which causes meat to be tough. 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. This stiffening is called rigor mortis. ©2000 ‐ 2021 ‐ Global Ag Media. Poultry Grade Yield Report, Poultry Grading Branch, United States Department of Agriculture, Washington, D.C. Erdtsieck, B. Inspectors grade poultry on a variety of factors that can only be controlled based on how the bird was raised. Both taste and odour contribute to the flavour of poultry, and it is generally difficult to distinguish between the two during consumption (Figure 3). 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). Poultry is unique because it is sold with and without its skin. The inclusio… 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. Mugler and Cunningham (1972) reviewed many of the factors affecting poultry meat colour. This means that it is not only difficult to produce a flavor defect, but it is difficult to enhance flavor during production and processing. 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. Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. Minor effects on meat flavour are related to bird strain, diet, environmental conditions (litter, ventilation, etc. Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Primal or wholesale cuts 3. Write CSS OR LESS and hit save. When poultry is deboned early (0 to 2 hours post-mortem), 50 to 80 per cent of the meat will be tough (Figure 2). Read the USDA's monthly poultry and egg report and see updates on Asia's bird flu outbreak in this week's Poultry Digest. Another major cause of poultry meat discoloration is bruising. 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. 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. 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. High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough. Primal and wholesale Lamb 40. 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. 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. Factors Affecting Poultry Meat Yields M. H. Swanson, C. W. Carlson. Elsevier Applied Science, New York. All Rights Reserved. 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). II. 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. This is a difficult task because quality is 'in the eye of the beholder'. Cues are pieces of information used to form quality expectations (Steenkamp, 1990). 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 … Long-term factors acting throughout the life of the bird, such as genetics, physiology, and disease management. Fabricated cuts 39. 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. Since people only buy what they like, the consumer’s perspective of quality is more appropriate. Research Note: Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness. To avoid this toughening, meat is usually “aged” for 6 to 24 hours before deboning; however, this is costly for the processor. When poultry is deboned early (0 to 2 hours post-mortem), 50 to 80 percent of the meat will be tough (Figure 2). However, modern production practices produce highly … 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. You have entered an incorrect email address! The extent of the discoloration is related to each bird’s individual response to the conditions. Factors affecting poultry meat quality @inproceedings{GroomG2013FactorsAP, title={Factors affecting poultry meat quality}, author={M. GroomG. Agricultural Marketing Service. 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. Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. 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. Color of meat depends upon the presence of the muscle pigments myoglobin and hemoglobin. 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. 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. 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). Julie K. Northcutt Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff. The energy source used in the diet is also a factor for determining meat quality. 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. Management of poultry meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of meat. 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. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. 1989. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. Beef 41. The most important aspect of poultry meat is its eating quality — a function of the combined effects of appearance, texture and flavor. 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. 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). Eventually, muscles become soft again, which means that they are tender when cooked. In poultry, edible components include meat, skin with subcutaneous fat and giblets (gizzard, liver, and heart) and sometimes also abdominal fat in waterfowl. 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. Since people only buy what they like, the consumer's perspective of quality is more appropriate. If these characteristics do not meet the consumer's expectation, the product is considered to be of lower quality. 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. 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). Muscles that are deboned during early postmortem still have energy available for contraction. Chicken meat is considered as an easily available source of high-quality protein and other nutrients that are necessary for proper body functioning. 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). Age of the bird at slaughter (young or mature birds) affect the flavour of the meat. 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. This stiffening is called rigor mortis. pp. Live production affects poultry meat quality by determining the state of the animal at slaughter. "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." Flavor High stocking density causes reduced feed consumption, lower growth rates and poor-quality carcasses. 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. Poultry is unique because it is sold with and without its skin. Nutrition of birds has a significant impact on poultry meat quality and safety. 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. Figure 1. Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. When an animal dies, blood stops circulating, and there is no new supply of oxygen or nutrients to the muscles. However, these effects are too small for consumers to notice. Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. Is the meat juicy? 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. Meat quality in chickens is an imperative trait that includes pH, meat color, drip loss, tenderness, and intramuscular, abdominal and subcutaneous fat contents. Live production affects poultry meat quality by determining the state of the animal at slaughter. stressor agents can affect meat quality in the species. Meat cuts 1. Quality attributes of a food product, Figure 2. Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. If these characteristics do not meet the consumer’s expectation, the product is considered to be of lower quality. Eventually, muscles become soft again, which means that they are tender when cooked. Age, together with species and environmental conditions, is one of the key factors affecting body growth rate. Imports of chlorine-washed poultry could impact on UK quality standards. These documents were written by Jose J. Br…. In addition, it is the only species know to have muscles that are dramatic extremes in colour (white and dark meat). The texture of these muscles tends to be tough because energy was reduced in the live bird. In Processing of Poultry (G. C. Mead, ed.) Long-term factors… Factors affecting eating quality Eating quality is a key purchase driver for red meat consumers. The most important aspect of poultry meat is its eating quality – the state of the animal at slaughter. 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