Poultry Meat Quality

Forum: Factors Affecting Poultry Meat Quality

Published on: 01/13/2009
Author/s : Julie K. Northcutt - The University of GeorgiaCooperative Extension Service - College of Agricultural and Environmental Sciences - Department of Poultry Science (Bulletin 1157)
Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. 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. However, this definition is incomplete, because it does not consider...
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Arshaq Ramzee Arshaq Ramzee
Doctor of Veterinary Medicine
January 13, 2009

A very good description of poultry meat quality. Well done.

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ibrahim ahmed ibrahim ahmed
Doctor of Veterinary Medicine
January 27, 2009

Dear sir,
The most important aspect of poultry meat is its eating quality.
This fantastic article is more useful for the producer, processor, retailer and consumer, all have specific expectations for the quality attributes of poultry.
Thanks.

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July 16, 2009

The author desrves congratulation for writing such a comprehensive article on poultry meat which is important for all from producer to consumer chain.While he has touched all the factors affecting meat quality it would have been further appreciated if he would have mentioned effect of type of feed given to poultry in different system on its meat taste.
Home grown poultry is considered to have better and acceptable taste by the consumers than the poultry raised in modern poultry farms with best possible available nutrition

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November 20, 2009

I appreciate the paper about factors affecting poultry meat quality. I will be interested in knowing recent methods in determine meat ph, oxidative stability, colour, water holding capacity and more.
Thanks

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December 31, 2009

I work in a ccp position in poultry cooking plant , my question is recently chicken wings came cooked at a temperature of 86 o the meat inside after exiting the oven was white meat but after exiting the freezer in my plant they found pink meat . Now the meat went into the freezer white Why is this can someone shed some light on this.

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Amir Attar Amir Attar
Animal Nutritionist
February 16, 2010

i think eating poultry meat quality is more important and also appearance depends on the consumers for example in some countries people prefer to eat chicken meat with yellow skin but some people dont eat these meat.

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Fabio G. Nunes Fabio G. Nunes
Businessman
March 9, 2010

Dear Cindy,

I just read about the wings problem. May I ask you please to contact me by email (fabio.g.nunes@uol.com.br) with some more info on the problem that I believe I can help you with a possible solution.

Regards,

Fabio Nunes
Poultry Processing Consultant
Brazil

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Mark Male Mark Male
Doctor of Veterinary Medicine
March 10, 2010

I have just gone through the forum and Cindys worry as one in charge of ccp.

Well, a number of factors affecting the case come into play but details of the history still shallow.

The rearing system whether commercial or free range system, broiler wing or layer wing.These are attributed to the nutritional factors inorder to meet the bodys requirements. The eating quality of the birds.
Processing technique was the wing covered or open in the freezer. Here we should not undermine the effects of oxygen and atmospheric moisture .Remember, the iron in the myoglobin can easily be oxidized in presece of oxygen.
Are additives/ stabilizers like polyphosphates, hexaphosphates added. These stabilize the PH, reduce rancidity and mantain a bright red color.

Was there a change in the smell of the wing in oven and freezer?If yes, what smell?

I will contribute as much as i get the details of the picture.

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Mohammad Al-HAJJ IBRAHIM Mohammad Al-HAJJ IBRAHIM
Specialist in Animal Nutrition
March 10, 2010


Some Companies use high chlorine water to discolor the carcass for good looking !!!!!
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March 10, 2010

it very benift article to the worker in poultry industry
thanks alot

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Ganesh Kumar Dahal Ganesh Kumar Dahal
Managing Director MDH Pharmaceuticals Pvt.Ltd.
April 28, 2010

Very good article!

The article has covered all the quality attributes regarding poultry meat. Poultry carcass quality and poultry meat hygiene is of great importance for producers as well as consumers.

I wonder whether poultry fed with feed containing good antioxidants will help in preventing oxidative damage of tissues till disposal for all quality attributes of poultry meat?.

Congrats for comprehensive article !!

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April 29, 2010

Dear sir,

The article about factors affecting poultry meat quality is good.

We need the which age of the birds will give better flavour,tender.

Regards,
A.Neethiraja
Coimbatore

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May 31, 2010

very good article about factors affecting poultry meat quality.
Still lot of work to be done on age, weight and sex can determine poultry meat quality.May be genetics can also play role in determining meat qualities. 


Thanks

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Dr Jaydip Mulik Dr Jaydip Mulik
Master Of Veterinary Science & Master of Business Administration
June 1, 2010

Dear Sir,

I am very happy to read and upgrade my knowledge on Poultry Processing & factors affecting the same.
No doubt every eatables demand is based on the customer satisfaction. Customer prefer good qualities in food like appearance, taste ,flavor etc as you have elaborated in your article.
If you could provide the distinguishing features or quality parameters of poultry meat breed wise then i will be very thankful because I'm confused about why in India the customers prefer to eat Desi birds meat over the commercial broiler meat. Is there any nutritional difference or it just taste difference?
Also due to the increased retails chain business in India, people now deviating towards value- added products than raw chicken. So if possible add a brief note on those concepts also. Kindly advice for better value additions i.e.which methods are better, which quality raw chicken should be used etc.

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Ali Imran Ali Imran
Animal Nutritionist
September 2, 2010
Hi,
This is all good stuff and help ful for processing industry which is quite neonate in Pakistan, but producer can get good infromation from this article.
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September 27, 2010

Since the two most important quality attributes for poultry meat are appearance and texture. Although other quality issues such as juiciness and flavour are important. An understanding of the major issues contributing to poultry colour and meat tenderness is critical to producing uniform quality products.
but the chemical composition of poultry meat still of the high indicating index to poultry meat quality.

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Dr Jaydip Mulik Dr Jaydip Mulik
Master Of Veterinary Science & Master of Business Administration
September 28, 2010

I am really thankful to the Author of Article Mr.Julie K. Northcutt. The subject matter in the article has given me the direction to find the answer of questions.

So in short
1) Flavour of poultry meat depends upon sugar and amino acid interactions, lipid and thermal oxidation.
and
2) Texture(tenderness) depends upon the Rigor Mortisdevelopment period.

Thanks & regards,

Dr Jaydip Mulik

Reply
Dr.sohail Ahmad Dr.sohail Ahmad
Animal Nutritionist
September 29, 2010

The language of this article is very simple and good. Factors that determine the overall quality of meat are known as: eating quality, convenience, stability, wholesomeness and nutritive value.
Poultry is unique because mussels are dramatically extreme in colour. Breast meat is expected to have a pale pink colour. Thigh and leg meat is usually dark red when raw. Colour of meat depends on the presence of the muscle pigments, myoglobin and haemoglobin.
Muscles that are deboned during early post-mortem still have energy due to contraction.
Poultry cooked flavour interacts between sugar and amino acid, lipid and thermal oxidation and thiamine degradation.
Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff, this is called rigor mortis. The age of the bird at slaughter affects the flavour of the meat.

I do thank the author for providing such good information about meat.

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Gobinath Shanmugasundram Gobinath Shanmugasundram
Animal Nutritionist
February 6, 2014
How to avoid the Pin feathers in broiler skin? what are the steps should be taken to eradicate this problem?
There are some black spots at back of broiler. how to avoid this?

Kindly provide me the solution to get rid of this.

Thanks and regards

Reply
March 26, 2016
It doesnt explain the spongy inedible crap i keep getting from food suppliers that claims to not have any solution added and yet is still absolutely unexceptable in texture!!! I doubt that has to do with rigor mortis... Stop selling chicken that is WAY TO BIG AND SLIMY AND SPONGY!!!
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