Meat cuts 1. 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 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. Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff. To satisfy these demands, poultry producers must consider every factor that may affect the final quality of the meat they produce. A similar pattern occurs when birds are exposed to environmental stress (hot or cold temperatures) before slaughter. Cues are pieces of information used to form quality expectations (Steenkamp, 1990). 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; When an animal dies, blood stops circulating, and there is no new supply of oxygen or nutrients to the muscles. In addition, it is the only species know to have muscles that are dramatic extremes in color (white and dark meat). Many produc­ ers who sell on a yield basis are interested in how improved breed­ ing, nutrition, and management would affect their returns. Texture (Tenderness) Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough. A newly discovered gene linked to bone quality could lead to better health in laying hens. However, these effects are too small for consumers to notice. Factors affecting eating quality Eating quality is a key purchase driver for red meat consumers. Another major cause of poultry meat discoloration is bruising. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff. stressor agents can affect meat quality in the species. 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 effect of deboning time on cooked meat tenderness. 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 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. Sometimes the cause is not a single factor but a combination of factors. ©2000 ‐ 2021 ‐ Global Ag Media. In Processing of Poultry (G. C. Mead, ed.) 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. Age of the bird at slaughter (young or mature birds) affect the flavor of the meat. 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. 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. Quality attributes of a food product, Figure 2. Historically, meat tenderness was primarily associated with live bird quality factors such as breed, sex, or age. Chicken meat is considered as an easily available source of high-quality protein and other nutrients that are necessary for proper body functioning. This stiffening is called rigor mortis. Food Quality 14:33-60. After consumers buy a poultry product, they relate the quality of that product to its texture and flavour when they are eating it. Poultry Science 70:188-191. When an entire muscle is discolored, it is frequently the breast muscle. Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. Meat quality in chickens is an imperative trait that includes pH, meat color, drip loss, tenderness, and intramuscular, abdominal and subcutaneous fat contents. Research Note: Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness. High stocking density causes reduced feed consumption, lower growth rates and poor-quality carcasses. 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. Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. 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. 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. Fletcher, D. L. 1997. After consumers buy a poultry product, they relate the quality of that product to its texture and flavor when they are eating it. 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. 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. 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. Lyon, B. G. And C. E. Lyon. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. 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'. 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. Since people only buy what they like, the consumer’s perspective of quality is more appropriate. Agricultural Marketing Service. "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." Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. Read the USDA's monthly poultry and egg report and see updates on Asia's bird flu outbreak in this week's Poultry Digest. 1-30. Many factors can adversely affect egg production. Imports of chlorine-washed poultry could impact on UK quality standards. 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. This is different from energy depletion in the live bird, which causes meat to be tough. 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. "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. Meeting these eating quality expectations and giving consumers confidence in their beef and sheepmeat purchases is the purpose of Meat Standards Australia (MSA). Primal and wholesale Lamb 40. This means that it is not only difficult to produce a flavor defect, but it is difficult to enhance flavor during production and processing. However, modern production practices produce highly … A similar pattern occurs when birds are exposed to environmental stress (hot or cold temperatures) before slaughter. No part of this site may be reproduced without permission. The most important aspect of poultry meat is its eating quality – the state of the animal at slaughter. 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. 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. 1995. 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. Live production affects poultry meat quality by determining the state of the animal at slaughter. ), scalding temperatures, chilling, product packaging and storage. When poultry is deboned early (0 to 2 hours post-mortem), 50 to 80 per cent of the meat will be tough (Figure 2). If these characteristics do not meet the consumer's expectation, the product is considered to be of lower quality. 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. 1989. 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.…. Minor effects on meat flavor are related to bird strain, diet, environmental conditions (litter, ventilation, etc. These documents were written by Jose J. Br…. 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? Muscles that are deboned during early postmortem still have energy available for contraction. Eventually, muscles become soft again, which means that they are tender when cooked. Copyright © 2020 Poultryproducer.com . 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. Meat Cuts, Types of Meat and Poultry and Aging 38. All rights reserved. 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. Is the meat juicy? Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. 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. When these muscles are removed from the carcass, they contract and become tough. Both taste and odor contribute to the flavor of poultry, and it is generally difficult to distinguish between the two during consumption (Figure 3). Age, together with species and environmental conditions, is one of the key factors affecting body growth rate. However, this definition is incomplete because it does not consider the product's character. II. Poultry is unique because it is sold with and without its skin. Eventually, muscles become soft again, which means that they are tender when cooked. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. 1991. 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. References. Both taste and odour contribute to the flavour of poultry, and it is generally difficult to distinguish between the two during consumption (Figure 3). 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. Carcasses 2. This means that it is not only difficult to produce a flavour defect but it is difficult to enhance flavour during production and processing. 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. CTRL + SPACE for auto-complete. 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. 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. There are times when poultry meat does not have the expected color, and this has created some special problems for the poultry industry. To avoid this toughening, meat is usually “aged” for 6 to 24 hours before deboning; however, this is costly for the processor. Dosatron launched “smart dosing” with their newest medicator system. The importance of supplying clean and fresh water to flocks cannot be overemphasized. 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). Elsevier Applied Science, New York. 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. All Rights Reserved. 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. 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. Long-term factors… 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). Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. 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. 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). 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