Hostname: page-component-78c5997874-4rdpn Total loading time: 0 Render date: 2024-11-10T14:01:32.988Z Has data issue: false hasContentIssue false
  • English
  • Français

Variability of sensory and processing qualities of poultry meat

Published online by Cambridge University Press:  18 September 2007

Céile Berri
Céile Berri
Affiliation:
Institut National de la Recherche Agronomique, Station de Recherches Avicoles, 37380 Nouzilly, France
Get access

Abstract

As a consequence of selection and improvement in rearing and nutrition management, the characteristics of poultry production have changed dramatically over the last decades. Decreasing the age of birds at slaughter has altered the intrinsic sensory attributes of meat. Selection has also provided birds with increased muscle yield, altered muscle structure and metabolism. In broilers there are examples to suggest that such selection has had no detrimental effect per se on meat quality. Results in turkeys are more equivocal and suggest that increased performance may alter meat quality. Pre- and post-slaughter processes affect the ante-mortem physiology of the birds and the post-mortem metabolism of muscle, and can cause irreversible defects in subsequent meat quality. Production of optimal quality poultry meat depends on controlling both farming and slaughter-related parameters and understanding the complex interactions between them.

Keywords

meat qualitymusclepoultrypoultry farmingprocessingslaughter
Type
Research Article
Information
World's Poultry Science Journal , Volume 56 , Issue 3 , September 2000 , pp. 209 - 224
Copyright
Copyright © Cambridge University Press 2000

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Aberle, E.D. and Stewart, T.S. (1983) Growth of fiber types and apparent fiber number in skeletal muscle of broiler- and layer-type chickens. Growth 47: 135–144Google ScholarPubMed
Ajuyah, A.O., Fenton, T.W., Hardin, R.T. and Sim, J.S. (1993) Measuring lipid oxidation volatiles in meat. Journal of Food Science 58: 270–273, 277CrossRefGoogle Scholar
Allen, C.D., Russell, S.M. and Fletcher, D.L. (1997) The relationship of broiler breast meat color and pH to shelf-life and color development. Poultry Science 76: 1042–1046CrossRefGoogle Scholar
Anon (1995) The effect of vitamin E on turkey performance. World Poultry 11: 13–15Google Scholar
Arafa, A.S., Bootwalla, S.M. and Harms, R.H. (1985) Influence of dietary energy restriction on yield and quality of broiler parts. Poultry Science 64: 1914–1920CrossRefGoogle Scholar
Asghar, A., Morita, J-I., Samejima, K. and Yasui, T. (1986) Variations of proteins in myofibrils and connective tissue of chicken red and white skeletal muscles influenced by under-nutrition. Agricultural and Biochemical Chemistry 50: 1941–1949Google Scholar
Baéza, E., De Carville, H., Salichon, M.R., Marché, G. and Leclercq, B. (1997) Effect of selection, over three or four generations, on meat yield and fatness in Muscovy ducks. British Poultry Science 38: 359–365CrossRefGoogle ScholarPubMed
Baéza, E., Guy, G., Salichon, M.R., Juin, H., Rousselot-Pailley, D., Klosowska, D., Elminowska-Wenda, G., Srutek, M. and Rosinski, A. (1998a) Influence of feeding systems, intensive vs extensive, on fatty liver and meat production in geese. Archiv für Geflügelkunde 62: 169–175Google Scholar
Baéza, E., Salichon, M.R., Marché, G. and Juin, H. (1998b) Effect of sex on growth, technological and organoleptic characteristics of the Muscovy duck breast muscle. British Poultry Science 39: 398–403CrossRefGoogle ScholarPubMed
Barbut, S. (1997) Problem of pale soft exudative meat in broiler chickens. British Poultry Science 38: 355–358CrossRefGoogle ScholarPubMed
Barbut, S., McEwen, S.A. and Julian, R.J. (1990) Turkey downgrading: effect of truck, cage location and unloading. Poultry Science 69: 1410–1413CrossRefGoogle Scholar
Bastiens, A., Deroanne, C., Carletti, G. and Zayan, R. (1991) Influence of age, strain and breeding method on the eating quality of broiler chicken. Proceedings of the 37th International Congress of Meat Science and Technology, Kulmbach, Germany, 1: 37–43Google Scholar
Bentley, J.S. (1999) Meat characteristics of turkeys: a breeders perspective. Proceedings of the 14th European Symposium on the Quality of Poultry Meat,Bologna,Italy, pp. 9–28Google Scholar
Birkhold, S.G. and Sams, A.R. (1993) Fragmentation, tenderness, and post-mortem metabolism of early-harvested broiler breast fillets from carcasses treated with electrical stimulation and muscle tensioning Poultry Science 72: 577–582CrossRefGoogle ScholarPubMed
Birkhold, S.G., Janky, D.M. and Sams, A.R. (1992) Tenderization of early-harvested broiler breast fillets by high-voltage post-mortem electrical stimulation and muscle tensioning. Poultry Science 71: 2106–2112CrossRefGoogle Scholar
Blanchard, P.J. and Mantle, D. (1996). Comparison of proteolytic enzyme levels in chicken, pig, lamb and rabbit muscle at point of slaughter: role in meat tenderization post mortem. Journal of Science of Food and Agriculture 71: 83–913.0.CO;2-F>CrossRefGoogle Scholar
Blum, J.C., Touraille, C., Salichon, M.R., Ricard, F.H. and Frigg, M. (1992) Effect of dietary vitamin E supplies in broilers. 2. Male and female growth rate, viability, immune response, fat content and meat flavour variations during storage. Archiv für Geflügelkunde 56: 37–42Google Scholar
Brant, A.W. and Hanson, H.L. (1962) Age, sex and genetic effect on poultry flavor. Proceedings of the 12th World's Poultry Congress,Sydney,Australia, pp. 409–413Google Scholar
Cashman, P.J. (1987). An assessment of the fear levels of broilers during transit. M.Sc. Thesis, University of Bristol, Bristol, UKGoogle Scholar
Chambers, J.R., Fortin, A., Mackie, D.A. and Larmond, E. (1989) Comparison of sensory properties of meat from broilers of modern stocks and experimental strains differing in growth and fatness. Canadian lnstitute of Food Science and Technology Journal 22: 353–358CrossRefGoogle Scholar
Chen, M.T., Lin, S.S. and Lin, L.C. (1991) Effect of stresses before slaughter on changes to the physiological, biochemical and physical characteristics of duck muscle. British Poultry Science 32: 997–1004CrossRefGoogle Scholar
Craig, E.W. and Fletcher, D.L. (1997) Comparison of high current and low voltage electrical stunning systems on broiler breast rigor development and meat quality. Poultry Science 76: 1178–1181CrossRefGoogle ScholarPubMed
Culioli, J., Touraille, C., Bordes, P. and Girard, J.P. (1990) Carcass and meat characteristics of “Label Fermier” chickens. Archiv für Geflügelkunde 53: 237–245Google Scholar
De Fremery, D. and Lineweaver, H. (1962) Early post-mortem chemical and tenderness changes in poultry. In: Chemical and Physical Aspects of Food (Leitch, J.M., Ed.), Volume 1, Gordon and Breach, New York, pp. 13–21Google Scholar
Delpech, P., Dumont, B.L. and Nefzaoui, A. (1983) Influence du rationnement et du patrimoine génétique de poulets sur les caractéristiques physico-chimiques et sensorielles de la viande 'a différents âges. In: Proceedings of the European Symposium on Quality of Poultry Meat (Lahellec, C., Ricard, F.H. and Colin, P., Eds), pp. 21–27Google Scholar
De Winne, A. and Dirinck, P. (1996) Studies on vitamin E and meat quality. 2. Effect of feeding high vitamin E levels on chicken meat quality. Journal of Agricultural and Food Chemistry 44: 1691–1696CrossRefGoogle Scholar
Dransfield, E. (1997) On-line control of poultry quality. Proceedings of the 8th European Symposium on the quality of poultry meat,Poznan,Poland, pp. 270–280Google Scholar
Dransfield, E. and Sosnicki, A.A. (1999) Relationship between muscle growth and poultry meat quality. Poultry Science 78: 743–746CrossRefGoogle ScholarPubMed
Duncan, I.J.H. (1989) The assessment of poultry welfare during the handling and transport of broilers. Proceedings of the 3rd European Symposium of Poultry Welfare,Tours,France, pp. 93–ndpage07Google Scholar
Dunn, A.A., Tolland, E.L.C., Kilpatrick, D.J. and Gault, N.F.S. (1993) Effect of post-mortem temperature on chicken m. pectoralis major: isometric tension and pH profiles. British Poultry Science 34: 677–688CrossRefGoogle Scholar
Ehinger, F. (1977) The influence of starvation and transportation on the carcass quality of broilers. The Quality of Poultry Meat (Scholtyssek, S., Ed.), European Poultry Federation, Munich, Germany, pp. 117–124Google Scholar
Elfadil, A.A., Vaillancourt, J.-P. and Meek, A.H. (1996) Impact of stocking density, breed and feathering on the prevalence of abdominal skin scratches in broiler chickens. Avian Diseases 40: 546–552CrossRefGoogle ScholarPubMed
Fagan, J.M., Wajnberg, E.F., Culbert, L. and Waxman, L. (1992) ATP depletion stimulates calcium-dependent protein breakdown in chick skeletal muscles. American Journal of Physiology 262: E637–643Google Scholar
Farmer, L.J., Perry, G.C., Lewis, P.D., Nute, G.R., Piggot, J.R. and Patterson, R.L.S. (1997) Responses of two genotypes of chickens to the diets and stocking densities of conventional UK and Label Rouge production systems. 11. Sensory attributes. Meat Science 47: 77–93CrossRefGoogle Scholar
Ferket, P.R., Qureshi, M.A., Garlich, J.D., Rives, D.V. and Kidd, M.T. (1995) Vitamin E affects performance, immunity, and meat quality. World Poultry 11: 10–15Google Scholar
Fleming, B.K., Froning, G.W., Beck, M.M. and Sosnicki, A.A. (1991) The effect of carbon dioxide as a preslaughter stunning method for turkeys. Poultry Science 70: 2201–2206CrossRefGoogle Scholar
Fletcher, D.L. (1995) Relationship of breast meat color variation to muscle pH and texture. Poultry Science 70(Supplement 1): 120Google Scholar
Froning, G.W. and Hartung, T.E. (1967) Effect of age, sex and strain on color and texture of turkey meat. Poultry Science 46: 1261.Google Scholar
Froning, G.W. and Uijttenboogaart, T.G. (1988) Effect of post-mortem electrical stimulation on color, texture, pH and cooking losses of hot and cold deboned chicken broiler breast meat. Poultry Science 67: 1536–1544CrossRefGoogle Scholar
Froning, G.W., Babji, A.S. and Mather, F.B. (1978) The effect of preslaughter temperature, stress, struggle and anesthetization on color and textural characteristics of turkey muscle. Poultry Science 57: 630–633CrossRefGoogle Scholar
Garcia Martin, E., Cepero, R., Campo, M.M., Lafuente, R., Sanudo, C. and Canti, M. (1995) Effects of production system on the meat quality of label chickens and capons. Proceedings of the 12th European Symposium on the Quality of Poultry Meat,Zaragoza,Spain, pp. 207–217Google Scholar
Gardzielewska, J., Kortz, J. and Jakubowska, M. (1995) Post mortem kinetics of muscle pH fall in relation to strain crosses of chicken broilers. Proceedings of the 12th European Symposium on the Quality of Poultry Meat,Zaragoza,Spain, pp.37–40Google Scholar
Gray, J.I. and Pearson, A.M. (1987) Rancidity and warmer-over flavor. In: Advances in Meat Research (Pearson, A.M. and Dutson, T.R., Eds), New York, Nostrand-Reinhold, Volume 3, pp. 222–269Google Scholar
Gregory, N.G. and Wilkins, L.J. (1989) Effect of stunning current on carcase quality in chickens. Veterinary Record 124: 530–532CrossRefGoogle ScholarPubMed
Gregory, N.G. and Wilkins, L.J. (1990) Effect of stunning current on downgrading in turkeys. British Poultry Science 30: 761–764CrossRefGoogle Scholar
Gregory, N.G. and Wotton, S.B. (1986) Effect of slaughter on the spontaneous and evoked activity of the brain. British Poultry Science 27: 195–205CrossRefGoogle ScholarPubMed
Gregory, N.G. and Wotton, S.B. (1990) Effect of stunning on spontaneous physical activity and evoked activity in the brain. British Poultry Science 31: 215–220CrossRefGoogle ScholarPubMed
Gregory, N.G. and Wotton, S.B. (1991) Effect of electrical stunning on somatosensory evoked potentials in turkey's brain. British Veterina y Journal 147: 270–274CrossRefGoogle ScholarPubMed
Grey, T.C., Griffiths, N.M., Jones, J.M. and Robinson, D. (1986) A study of some factors influencing the tenderness of turkey breast meat. Lebensmittell Wissenshaft und Technologic 19: 412–414Google Scholar
HMSO (1995) The Welfare of Animals (Slaughter or Killing) Regulations, 1995. Statutory Instrument No 731, London, HMSOGoogle Scholar
Holm, C.G.P. and Fletcher, D.L. (1997) Antemortem holding temperatures and broiler breast meat quality. Journal of Applied Poultry Research 6: 180–184CrossRefGoogle Scholar
Kang, I.S. and Sams, A.R. (1999) Bleedout efficency, carcass damage, and rigor mortis development following electrical stunning or carbon dioxide stunning on a shackle line. Poultry Science 78: 139–143CrossRefGoogle ScholarPubMed
Kannan, G., Heath, J.L., Wabeck, C.J., Souza, M.C.P., Howe, J.C. and Mench, J.A. (1997) Effects of crating and transport on stress and meat quality characteristics in broilers. Poultry Science 76: 523–529CrossRefGoogle ScholarPubMed
Khan, A.W. (1971) Effect of temperature during post-mortem glycolysis and dephosphorylation of high energy phosphates on poultry meat tenderness. Journal of food Science 36: 120–121CrossRefGoogle Scholar
Khan, A.W. (1974) Relation between isometric tension, post-mortem pH decline and tenderness of poultry breast meat. Journal of food Science 39: 393–395CrossRefGoogle Scholar
Kijowski, J., Niewiarowicz, A. and Kujawska-Biernat, B. (1982) Biochemical and Technological characteristics of hot chicken meat. Journal of Food Technology 17: 553–560CrossRefGoogle Scholar
Klose, A.A., Sayre, R.N., De Fremery, D. and Pool, M.F. (1972) Effect of hot cutting and related factors in commercial broiler processing on tenderness. Poultry Science 51: 634–638CrossRefGoogle Scholar
Kotula, K. and Wang, Y. (1994) Characterization of broiler meat quality factors as influenced by feed withdrawal time. Journal of Applied Poultry Research 3: 103–110CrossRefGoogle Scholar
Knust, U., Wicke, M., Pingel, H., Lengerken, G.V. and Salomon, V. (1995) Muscle structure and meat quality of ducks reared on pasture and under intensive conditions respectively. Proceedings of the 22th European Symposium on the Quality of Poultry Meat,Zaragoza,Spain, pp. 189–193Google Scholar
Le Bihan-Duval, E., Millet, N. and Rémignon, H. (1999) Broiler meat quality: effect of selection for increased carcass quality and estimates of genetic parameters. Poultry Science 78: 822–826.CrossRefGoogle ScholarPubMed
Lee, Y.B., Hargus, G.L., Hageberg, E.C. and Forsyte, R.H. (1976) Effect of antemortem environmental temperatures on postmortem glycolysis and tenderness in excised broiler breast muscle. Journal of Food Science 41: 1466–1469CrossRefGoogle Scholar
Lee, Y.B., Hargus, G.L., Webb, J.E., Rickansurd, D.A. and Hagberg, E.G. (1979) Effect of electrical stunning on post-mortem biochemical changes and tenderness in broiler breast muscles. journal of Food Science 44: 1121–1122CrossRefGoogle Scholar
Lee, Y.B. and Rickansrud, D.A. (1978) Effect of temperature on shortening in chicken muscle. Journal of Food Science 43: 1613–1615Google Scholar
Lin, C.F., Gray, J.I., Asghar, A., Buckley, D.J., Booren, A.M. and Flegal, C.J. (1989) Effects of dietary oils and a-tocopherol supplementation on lipid composition and stability of broiler meat. Journal of Food Science 54: 1457–1464, 1484CrossRefGoogle Scholar
Liu, A., Nishimura, T. and Takahashi, K. (1994) Structural changes in endomysium and perimysium during post-mortem aging of chicken Semitendinosus muscle: contribution of structural weakening of intramuscular connective tissue to meat tenderization. Meat Science 38: 315–328CrossRefGoogle ScholarPubMed
Liu, A., Nishimura, T. and Takahashi, K. (1995) Structural weakening of intramuscular connective tissue during postmortem aging of chicken Semitendinosus muscles. Meat Science 39: 135–142CrossRefGoogle Scholar
Lyon, C.E. and Dickens, J.A. (1993) Effects of electric treatments and wing restraints on the rate of post-mortem biochemical changes and objective texture of broiler pectoralis major muscles deboned after chilling. Poultry Science 72: 1577–1583CrossRefGoogle Scholar
Lyon, C.E., Davis, C.E., Dickens, J.A., Papa, C.M. and Reagan, J.O. (1989) Effects of electrical stimulation on the post-mortem biochemical changes and texture of broiler pectoralis muscle. Poultry Science 68: 249–257CrossRefGoogle ScholarPubMed
Lyon, C.E., Papa, C.M. and Wilson, R.L. (1991) Effect of feed withdrawal on yields, muscle pH, and texture of broiler breast meat. Poultry Science 70: 1020–1025CrossRefGoogle Scholar
Ma, R.T-I., Addis, P.B. and Allen, E. (1971) Response to electrical stimulation and post-mortem changes in turkey pectoralis major muscle. Journal of Food Science 36: 125–129CrossRefGoogle Scholar
Mandava, R. and Hoogenkamp, H. (1999) The role of processed products in the poultry meat industry. In: Poultry Meat Science (Richardson, R.I. and Mead, G.C., Eds), Oxon, CAB1 Publishing, pp. 397–410Google Scholar
Marusich, W.L., De Ritter, E., Ogrinz, E.F., Keating, J., Mitrovic, M. and Bunnel, R.H. (1975) Effect of supplemental vitamin E in control of rancidity in poultry meat. Poultry Science 54: 831–844CrossRefGoogle Scholar
McCurdy, M.C., Barbut, S. and Quinton, M. (1996) Seasonal effects on PSE in young turkey breast meat. Food Research International 29: 363–366CrossRefGoogle Scholar
Mercier, Y., Gatellier, P., Viau, M., Remignon, H. and Renerre, M. (1998) Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage. Meat Science 48: 301–305CrossRefGoogle ScholarPubMed
Mouchonniere, M., Le Pottier, G. and Fernandez, X. (1999) The effect of current frequency during water bath stunning on the physical recovery and rate and extent of bleed out in turkeys. Poultry Science 77: 485–489CrossRefGoogle Scholar
Mugler, D.J., Mitchell, J.D. and Adams, A.W. (1970) Factors affecting turkey meat color. Poultry Science 49: 1510–1513CrossRefGoogle Scholar
Nakamura, R., Sekoguchi, S. and Sato, Y. (1975) The contribution of intramuscular collagen to the tenderness of meat from chickens with different ages. Poultry Science 54: 1604–1612CrossRefGoogle Scholar
Newbold, R.P. (1966) Changes associated with rigor mortis. In: The Physiology and Biochemistry of Muscle as Food (Briskey, E.J., Cassens, R. G. and Trautman, J.C., Eds), University of Wisconsin Press, Madison, pp. 213–224Google Scholar
Ngoka, D.A., Froning, G.W., Lowry, S.R. and Babji, A.S. (1982) Effects of sexe, age, preslaughter factors, and holding conditions on the quality characteristics and chemical composition of turkey breast muscles. Poultry Science 61: 1996–2003CrossRefGoogle Scholar
Northcutt, J.K. (1994) Influence of antemortem treatment on post mortem muscle properties of poultry meat. Thesis. Dissertation Abstracts International B 55: 245–246 (order no. DA9417648)Google Scholar
Northcutt, J.K., Buhr, R.J. and Young, L.L. (1998) Influence of preslaughter stunning on turkey breast muscle quality. Poultry Science 77: 487–492.CrossRefGoogle ScholarPubMed
Northcutt, J.K., Foegeding, E.A. and Edens, F.W. (1994) Water-holding properties of thermally preconditioned chicken breast and leg meat. Poultry Science 73: 308–316CrossRefGoogle ScholarPubMed
O'Neill, L.M. (1997) Lipid peroxidation in broiler muscle as influenced by dietary and exogenous factors. Thesis, National University of IrelandGoogle Scholar
O'Neill, L.M., Galvin, K., Morrissey, P.A. and Buckley, D.J. (1998) Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products. British Poultry Science 39: 365–371CrossRefGoogle ScholarPubMed
Owens, C.M., Hirschler, E.M., McKee, S.R., Martinez-Dawson, R. and Sams, A.R. (2000) The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant. Poultry Science 79: 553–558CrossRefGoogle Scholar
Papa, C.M. and Fletcher, D.L. (1988) Effect of aging temperature on broiler breast meat. Poultry Science 67: 1147–1153CrossRefGoogle Scholar
Papinaho, P.A. and Fletcher, D.L. (1995) Effect of stunning amperage on broiler breast muscle rigor development and meat quality. Poultry Science 74: 1527–1532CrossRefGoogle ScholarPubMed
Papinaho, P.A. and Fletcher, D.L. (1996) The effects of stunning amperage and deboning time on early rigor development and breast meat quality in broilers. Poultry Science 75: 672–676CrossRefGoogle Scholar
Papinaho, P.A., Fletcher, D.L. and Buhr, R.J. (1995) Effect of electrical stunning amperage and peri-mortem struggle on broiler breast rigor development and meat quality. Poultry Science 74: 1533–1539CrossRefGoogle ScholarPubMed
Pikul, J., Holownia, K. and Plewinski, A. (1997) Influence of dietary a-tocopherylacetate on lipid oxidation in chicken meat. Proceedings of the 13th European Symposium on the Quality of Poultry Meat,Poznan,Poland, pp. 223–229Google Scholar
Pingel, H. and Knust, U. (1993) Review on duck meat quality. Proceedings of the 11th European Symposium on the Quality of Poultry Meat,Tours,France, pp. 26–38Google Scholar
Pool, M.F., De Fremery, D., Campbell, A.A. and Klose, A.A. (1959) Poultry tenderness. 11. Influence of processing on tenderness of chickens. Food Technology 13: 25–29Google Scholar
Raj, A.B.M. (1994) Effect of stunning method, carcase chilling temperature and filleting time on the texture of turkey breast meat. British Poultry Science 35: 77–89CrossRefGoogle Scholar
Raj, A.B.M. and Johnson, S.P. (1997) Effect of the method of killing, interval between killing and neck cutting and blood vessels cut on blood loss in broilers. British Poultry Science 38: 190–194CrossRefGoogle ScholarPubMed
Raj, A.B.M., Gregory, N.G. and Austin, S.D. (1990a) Prevalence of broken bones in broilers killed by different stunning methods. Veterinary Record 127: 285–287Google Scholar
Raj, A.B.M., Grey, T.C., Audsley, A.R.S. and Gregory, N.G. (1990b) Effect of electrical and gaseous stunning on the carcase and meat quality of broilers. British Poultry Science 31: 725–733CrossRefGoogle Scholar
Raj, A.B.M., Grey, T.C. and Gregory, N.G. (1991) Effect of early filleting on the texture of breast muscle of broilers stunned with argon-induce anoxia. British Poultry Science 32: 319–325CrossRefGoogle Scholar
Raj, A.B.M., Gregory, N.G. and Wilkins, L.J. (1992) Survival rate and carcase downgrading after the stunning of broilers with carbon dioxide-argon mixtures. Veterinary Record 130: 325–328CrossRefGoogle ScholarPubMed
Raj, A.B.M., Wilkins, L.J., Richardson, R.I., Johnson, S.P. and Wotton, S.B. (1997) Carcase and meat quality in broilers either killed with a gas mixture or stunned with an electric current under commercial processing conditions. British Poultry Science 38: 169–174CrossRefGoogle ScholarPubMed
Rémignon, H., Desrosiers, V. and Marché, G. (1996) Influence of increasing breast meat yield on muscle histology and meat quality in the chicken. Reproduction, Nutrition and Development 36: 523–530CrossRefGoogle ScholarPubMed
Rémignon, H., Gardahaut, M.F., Marche, G. and Ricard, F.H. (1995) Selection for rapid growth increases the number and the size of muscle fibres without changing their typing in chickens. Journal of Muscle Cell and Motility 16: 95–102CrossRefGoogle ScholarPubMed
Ricard, F.H. (1988) Influence of stocking density on growth rate and carcass characteristics of floor reared meat type domestic chicken. Annales de Zootechnie 37: 87–98CrossRefGoogle Scholar
Ricard, F.H. and Touraille, C. (1988) Studies of sex effect on chicken meat sensory characteristics. Archiv für Geflügelkunde 52: 27–30Google Scholar
Ricard, F.H., Leclerq, B. and Touraille, C. (1983) Selecting broilers for low and high abdominal fat: distribution of carcass fat and quality of meat. British Poultry Science 24: 511–516CrossRefGoogle Scholar
Ricard, F.H., Touraille, C. and Marche, G. (1986) Influence des méthodes d'élevage sur la qualité des carcasses du poulet. Proceedings of the 7th European Poultry Conference,Paris,France, pp. 870–873Google Scholar
Ristic, M. (1991a) Influence of age and sex on carcass value and meat quality in broilers. Fleischwirtsch 71: 443–446Google Scholar
Ristic, M. (1991b) Effect of vitamin E allowance on meat quality of broilers. Mitteilungsblatt der Bundesanstalt für Fleischforschung, Kulmbach, Germany, 111: 11–13Google Scholar
Ristic, M., Maurus-Kukral, E.M., Roth, F.X. and Kirchgessner, M. (1990) Carcass and meat quality of male broiler after prolonged fattening. Archiv fiür Geflügelkunde 54: 133–142Google Scholar
Sams, A.R. (1990) Electrical stimulation and high temperature conditioning of broiler carcasses. Poultry Science 69: 1781–1786CrossRefGoogle Scholar
Sams, A.R. (1999) Dealing with PSE in the broiler operation: Looking for solutions pale meat, poor yield. Broiler Industry November: 26–30Google Scholar
Sams, A.R. and Mills, K.A. (1993) The effect of feed withdrawal duration on the responsiveness of broiler pectoralis to rigor mortis acceleration. Poultry Science 72: 1789–1796CrossRefGoogle Scholar
Sams, A.R., Janky, D.M. and Dukes, M.G. (1992) Research note: anatomical location of application influences the tenderizing effectiveness of electrical stimulation of broiler carcasses. Poultry Science 71: 1564–1567CrossRefGoogle Scholar
Sams, A.R., McKee, S.R. and Hargis, B.M. (1997) Proceedings ofthe 13th European Symposium on the Quality of Poultry Meat,Poznan,Poland, pp. 298–304Google Scholar
Sante, V., Bielicki, G., Renerre, M. and Lacourt, A. (1991) Post mortem evolution in the Pectoralis superficialis muscle from two turkey breeds: relationship between pH and colour changes. Proceedings of the 37th International Congress of Meat Science and Technology,Kulmbach,Germany, pp. 465–468Google Scholar
Schreurs, F.J.G. (1997) Tenderness changes during the conversion of muscle to meat. Proceedings of the 13th European Symposium on the Quality of Poultry Meat,Poznan,Poland, pp. 257–269Google Scholar
Sheehy, P.J.A., Morissey, P.A. and Flynn, A. (1993) Influence of heated vegetable oils and a-tocopheryl acetate supplementation on a-tocopherol, fatty acids and lipid peroxidation in chicken muscles. British Poultry Science 34: 367–381CrossRefGoogle Scholar
Sheldon, B.W., Curtis, P.A., Dawson, P.L. and Ferket, P.R. (1997) Effect of dietary vitamin E on the oxidative stability, flavor, color, and volatile profiles of refrigerated and frozen turkey breast meat. Poultry Science 76: 634–641CrossRefGoogle ScholarPubMed
Simpson, M.D. and Goodwin, T.L. (1975) Tenderness of broilers as affected by processing plants and seasons of the year. Poultry Science 54: 275–279CrossRefGoogle Scholar
Sklan, D., Bartov, I. and Hurwitz, S. (1982) Tocopherol absorption and metabolism in the chick and turkey. Journal of Nutrition 112: 1394–1400CrossRefGoogle ScholarPubMed
Smith, M.C., Judge, M.D. and Stadelman, W.J. (1969) A “cold-shortening” effect in avian muscle. Journal of Food Science 34: 42–46.CrossRefGoogle Scholar
Sonaiya, E.B. (1988) Fatty acid composition of broiler abdominal fat as influenced by temperature, diet, age and sex. British Poultry Science 29: 589–595CrossRefGoogle Scholar
Sonaiya, E.B. and Okeowo, O.O. (1983) Live performance, abdominal fat, and toughness of 6–16 weeks old broilers. Journal of Animal Production Research 3: 103–114Google Scholar
Sonaiya, E.B., Ristic, M. and Klein, W.F. (1990) Effect of environmental temperature, dietetary energy, age, sex on broiler carcase portions and palatability. British Poultry Science 31: 121–128CrossRefGoogle Scholar
Sosnicki, A.A. (1993) PSE in turkey. Meat Focus International February: 75–78Google Scholar
Sosnicki, A.A., Greaser, M.L., Pietrzak, M., Pospiech, E. and Sante, V. (1998) PSE-like syndrome in breast muscle of domestic turkeys: a review. Journal of Muscle Foods 9: 13–23CrossRefGoogle Scholar
Tawfik, E.S., Osman, A.M.A., Ristic, M., Hebeler, W. and Klein, W.F. (1990) Effect of environmental temperature and growth, carcass traits and meat quality of broilers from both sexes and different ages. 4. Report: sensoric test of meat quality. Archiv für Geflügelkunde 54: 14–19Google Scholar
Taylor, R.G., Geesink, G.H., Thompson, V.F., Koohmaraie, M. and Goll, D.E. (1995) Is Z-disk degradation responsible for post-mortem tenderization? Journal of Animal Science 73: 1351–1367CrossRefGoogle Scholar
Thompson, J.E., Lyon, C.E., Hamm, D., Dickens, J.A., Fletcher, D.L. and Shakelford, A.D. (1986) Effects of electrical stunning and hot deboning on broiler breast meat quality. Poultry Science 65: 1715–1719.CrossRefGoogle Scholar
Thompson, L.D., Janky, D.M. and Woodward, S.A. (1987) Tenderness and physical characteristics of broiler breast fillets harvested at various times from post-mortem electrically stimulated carcasses. Poultry Science 66: 1158–1167CrossRefGoogle Scholar
Touraille, C., Kopp, J., Valin, C. and Ricard, F.H. (1981a) Chicken meat quality. 1. Influence of age and growth rate on physico-chemical and sensory characteristics of the meat. Archiv für Geflügelkunde 45: 69–76Google Scholar
Touraille, C., Ricard, F.H., Kopp, J., Valin, C. and Leclerq, B. (1981b) Chicken meat quality. 2. Changes with age of some physico-chemical and sensory characteristics of the meat. Archiv für Geflügelkunde 45: 97–104Google Scholar
Veerkamp, C.H. and de Vries, A.W. (1983) Influence of electrical stunning on quality aspects of broilers. In: Stunning of Animals for Slaughter (Eikelenboom, G., Ed.), Martinus Nijhoff, Dordrecht, pp. 197–207Google Scholar
Wakefield, D.K., Dransfield, E., Down, N. and Taylor, A.A. (1989) Influence of postmortem treatments on turkey and chicken meat texture. International Journal of Food Science and Technology 24: 81–92CrossRefGoogle Scholar
Walker, L.T., Shackelford, S.D., Birkhold, S.G. and Sams, A.R. (1995) Biochemical and structural effects of rigor mortis-accelerating treatments in broiler pectoralis. Poultry Science 74: 176–186CrossRefGoogle Scholar
Wilkins, L.J., Gregory, N.G. and Wotton, S.B. (1999) Effectiveness of different electrical stunning regimens for turkeys and consequences for carcase quality. British Poultry Science 40: 478–484CrossRefGoogle ScholarPubMed
Yamashita, C., Ishimoto, Y., Mekada, H., Ebisawa, S., Murai, I. and Nonaka, S. (1976) Studies on meat quality of broilers. II. Influence of age of chickens on the meat taste. Japanese Poultry Science 13: 14–19CrossRefGoogle Scholar
Yang, C.C. and Chen, T.C. (1993) Effects of refrigerated storage, pH adjustment, and marinade on color of raw and microwave cooked chicken meat. Poultry Science 72: 355–362CrossRefGoogle Scholar
Yau, J.C., Denton, J.H., Bailey, C.A. and Sams, A.R. (1991) Customizing the fatty acid content of broiler tissues. Poultry Science 70: 167–172CrossRefGoogle Scholar
Young, L.L. and Buhr, R.J. (1997) Effect of stunning duration on quality characteristics of early deboned chicken fillets. Poultry Science 76: 1052–1055CrossRefGoogle ScholarPubMed
Young, L.L., Northcutt, J.K. and Lyon, C.E. (1996) Effect of stunning time and polyphosphates on quality of cooked chicken breast meat Poultry Science 75: 677–681CrossRefGoogle ScholarPubMed
Yue-Tsu-King, (1997) The physical and chemical characteristics of broiler meat and liver as affected by adrenocorticotropic hormone and acute stress. Thesis. Dissertation Abstracts International B 57: 6678 (order no. DA9711753)Google Scholar