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Post harvest technologies to deal with poultry meat toughness, with reference to spent birds

Published online by Cambridge University Press:  05 September 2013

B.M. NAVEENA ,
M. KIRAN  and
S.K. MENDIRATTA
B.M. NAVEENA*
Affiliation:
National Research Centre on Meat, Chengicherla, Boda Uppal Post, Hyderabad-500092, Andhra Pradesh, India
M. KIRAN
Affiliation:
Department of Livestock Products Technology, College of Veterinary Sciences, Hyderabad-500030, Andhra Pradesh, India
S.K. MENDIRATTA
Affiliation:
Department of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243122, Uttar Pradesh, India
*
Corresponding author: naveenlpt@rediffmail.com
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Abstract

Meat colour and tenderness are considered as two of the most important quality attributes influencing consumer's purchasing and repurchasing decisions respectively. This review discusses the importance of poultry meat quality with reference to texture/tenderness. The manuscript includes different factors affecting poultry meat texture, methods for improving tenderness, ultra structural changes, and comparison of up-to-date tenderisation methodologies available in the literature are discussed. The tenderising efficacy, advantages and disadvantages of various physical, chemical, enzymatic characteristics and their synergistic effects in poultry meat is narrated. This review provides comprehensive information for poultry processors, retailers and consumers and gives an overall view to researchers.

Keywords

poultry meattendernessmeat textureshear forcetenderisation methodspalatability
Type
Review Article
Information
World's Poultry Science Journal , Volume 69 , Issue 3 , September 2013 , pp. 553 - 568
Copyright
Copyright © World's Poultry Science Association 2013

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