Julie K. Northcutt 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. 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. 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). When these muscles are removed from the carcass, they contract and become tough. Long-term factors acting throughout the life of the bird, such as genetics, physiology, and disease management. Copyright © 2020 Poultryproducer.com . Meat Cuts, Types of Meat and Poultry and Aging 38. 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. However, modern production practices produce highly … High stocking density causes reduced feed consumption, lower growth rates and poor-quality carcasses. 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). Is the meat juicy? 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. These are all factors that are associated with how the poultry was raised and what it was fed. 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). CTRL + SPACE for auto-complete. Lawless, H. 1991. 1991. 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). A similar pattern occurs when birds are exposed to environmental stress (hot or cold temperatures) before slaughter. Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. Appearance is critical for both the consumers' initial selection of the product as well as for final product satisfaction. 1992. This stiffening is called rigor mortis. 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. Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. 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. Fletcher, D. L. 1997. The extent of the discoloration is related to each bird’s individual response to the conditions. "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." Poultry meat color is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, preslaughter conditions and processing variables. 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. However, these effects are too small for consumers to notice. 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. Carcasses 2. 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. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. and B. Sauveur}, year={2013} } Color of meat depends upon the presence of the muscle pigments myoglobin and hemoglobin. Proceedings Georgia International Poultry Course, Athens, GA. Gregory, N.G. Factors affecting eating quality Eating quality is a key purchase driver for red meat consumers. Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. 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 Poultry is unique because it is sold with and without its skin. Types of meat and Poultry (Meat) 43. 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. Few factors during production and processing affect poultry meat flavor. This is a difficult task because quality is 'in the eye of the beholder'. 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.…. The poultry industry generally tries to identify where (field or plant), how, and when the injuries occur but this is often difficult to determine. 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. 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; however, this is costly for the processor. 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. Corpus ID: 38895506. Live production affects poultry meat quality by determining the state of the animal at slaughter. Department of Poultry Science, I. On the other hand, if the processor waits 6 hours before deboning, 70 to 80 per cent of the poultry meat will be tender. When poultry is deboned early (0 to 2 hours post-mortem), 50 to 80 per cent of the meat will be tough (Figure 2). Historically, meat tenderness was primarily associated with live bird quality factors such as breed, sex, or age. 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). ©2000 ‐ 2021 ‐ Global Ag Media. Flavor Many produc­ ers who sell on a yield basis are interested in how improved breed­ ing, nutrition, and management would affect their returns. Historically, meat tenderness was primarily associated with live bird quality factors such as breed, sex, or age. Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. "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. Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. Unraveling the cause of a sudden drop in egg production requires a thorough investigation into the history of the flock. All Rights Reserved. Long-term factors… 2.3.1 INTRINSIC QUALITY CUES The most important aspect of poultry meat is its eating quality – the state of the animal at slaughter. II. 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. 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. 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. 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. 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. After consumers buy a poultry product, they relate the quality of that product to its texture and flavour when they are eating it. Whether or not a poultry product meets the consumer's expectations depends upon the conditions surrounding various stages in the bird's development from the fertilized egg through production and processing to consumption. 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. To avoid this toughening, meat is usually 'aged' for 6 to 24 hours before deboning. pp. Table 1 Stress factors that affect meat quality of poultry, pigs, cattle, sheep, calves and lamb. 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. 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. The poultry industry generally tries to identify where (field or plant), how, and when the injuries occur, but this is often difficult to determine. High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough. The extent of the discoloration is related to each bird's individual response to the conditions. This means that it is not only difficult to produce a flavour defect but it is difficult to enhance flavour during production and processing. Age of the bird at slaughter (young or mature birds) affect the flavour of the meat. Chicken meat is considered as an easily available source of high-quality protein and other nutrients that are necessary for proper body functioning. Poultry Science 70:188-191. This means that it is not only difficult to produce a flavor defect, but it is difficult to enhance flavor during production and processing. Fabricated cuts 39. 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. This stiffening is called rigor mortis. Poultry Grade Yield Report, Poultry Grading Branch, United States Department of Agriculture, Washington, D.C. Erdtsieck, B. Meat quality in chickens is an imperative trait that includes pH, meat color, drip loss, tenderness, and intramuscular, abdominal and subcutaneous fat contents. The effect of deboning time on cooked meat tenderness. Primal or wholesale cuts 3. 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 … Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. The nutritional quality of meat is objective yet “eating” quality, as perceived by the consumer, is highly subjective. 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 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. 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. Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. 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. Minor effects on meat flavour are related to bird strain, diet, environmental conditions (litter, ventilation, etc. 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. Conclusion There are times when poultry meat does not have the expected colour, and this has created some special problems for the poultry industry. ), scalding temperatures, chilling, product packaging and storage. 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. Eventually, muscles become soft again, which means that they are tender when cooked. stressor agents can affect meat quality in the species. Muscles that are deboned during early postmortem still have energy available for contraction. Cues are pieces of information used to form quality expectations (Steenkamp, 1990). Catching Damage. Live production affects poultry meat quality by determining the state of the animal at slaughter. Quality requirements in the modern poultry industry. Beef - The ancestor of the beef cattle was a type of wild ox domesticated in ancient Greece and Turkey during the stone age. Many factors can adversely affect egg production. Sometimes the cause is not a single factor but a combination of factors. The two most important quality attributes for poultry meat are appearance and texture. Another major cause of poultry meat discoloration is bruising. 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. When poultry is deboned early (0 to 2 hours post-mortem), 50 to 80 percent of the meat will be tough (Figure 2). Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. Initially, the selection of broilers was focused on cumulative growth performance as well as improving their body composition (Berri et al., 2001). 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