Top 17 chicken meat quality parameters in 2023

Author: www.ncbi.nlm.nih.gov

Date Submitted: 01/27/2021 12:51 AM

Average star voting: 5 ⭐ ( 42902 reviews)

Summary:

Match with the search results: Appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible meat features that ……. read more

Author: www.intechopen.com

Date Submitted: 06/09/2019 07:16 PM

Average star voting: 4 ⭐ ( 50319 reviews)

Summary: Chicken meat is considered as an easily available source of high-quality protein and other nutrients that are necessary for proper body functioning. 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. Relatively low sales prices of chicken meat, in comparison to other types of meat, speak in favor of the increased chicken meat consumption. In addition, chicken meat is known by its nutritional quality, as it contains significant amount of high-quality and easily digestible protein and a low portion of saturated fat. Therefore, chicken meat is recommended for consumption by all age groups. The technological parameters of chicken meat quality are related to various factors (keeping conditions, feeding treatment, feed composition, transport, stress before slaughter, etc.). Composition of chicken meat can be influenced through modification of chicken feed composition (addition of different types of oils, vitamins, microelements and amino acids), to produce meat enriched with functional ingredients (n-3 PUFA, carnosine, selenium and vitamin E). By this way, chicken meat becomes a foodstuff with added value, which, in addition to high-quality nutritional composition, also contains ingredients that are beneficial to human health.

Match with the search results: The technological parameters of chicken meat quality are related to various factors (keeping conditions, feeding treatment, feed composition ……. read more

Author: www.intechopen.com

Date Submitted: 06/24/2020 06:28 AM

Average star voting: 3 ⭐ ( 55067 reviews)

Summary: The increased demand for poultry meat and the shift toward portioned and further processed products has been accompanied by genetic improvement and progress in nutrition and management to increase growth rates and improve feed efficiency. Animal protein continues to be the most demanded and expensive protein source worldwide. Poultry is an animal protein commonly accepted among different faith groups and relatively more affordable than other animal protein sources. In addition, poultry meat has lower fat, cholesterol, and sodium content compared to red meat. This review aims at summarizing the available information about skeletal muscle structure, conversion of muscle to meat and how it affects poultry meat quality, the different myopathies historically been identified and other emerging myopathies, then discussing how meat quality affects consumer perception and consumption trends, and finally discussing few of the proposed solutions to overcome the issues of decreased meat quality, including nutritional strategies.

Match with the search results: Meat quality is a collective term used to describe the indicators of a meat product wholesomeness and freshness, such as color, texture, flavor, pH, and ……. read more

Author: www.thepoultrysite.com

Date Submitted: 11/28/2021 05:35 PM

Average star voting: 5 ⭐ ( 65358 reviews)

Summary:

Match with the search results: Poultry meat colour is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, pre-slaughter conditions and ……. read more

Author: www.mdpi.com

Date Submitted: 12/02/2021 01:59 PM

Average star voting: 3 ⭐ ( 64999 reviews)

Summary: Consumers’ concerns regarding the ethical and environmental practices of the current poultry production system have led to the search for an alternative production method. This study evaluated samples of three dual-purpose chicken crossbreeds: Vorwerkhuhn × Bresse Gauloise (VBG), Vorwerkhuhn × White Rock (VWR), and Bresse Gauloise × White Rock (BWR), fed with two variants of faba beans (vicin/convicin-rich and -poor: VC+ and VC−, respectively) and soybeans to examine whether the FB-based diets affected the meat quality of the crossbreeds. pH, color, water holding capacity, tenderness, nucleotide content and proximal composition were analyzed instrumentally, whereas sensory properties were identified by a trained panel and product acceptance was evaluated by frequent chicken consumers. Results showed that from instrumental measurements, the yellowness of the samples was affected by the type of feedstuff, whereas most other parameters were affected by the crossbreed, particularly color and nucleotide content. Sensory attributes, specifically, overall chicken aroma as well as firmness and crumbliness, were affected by an interaction of the feedstuff and crossbreed. Consumer preference did not show significant differences between samples. Overall, a faba-bean-based diet appeared to be a suitable alternative to a soybean-based diet on the crossbreeds VBG, VWR, and BWR when assessing the overall quality and taste of chicken breasts.

Match with the search results: These results showed that chicken flavor, umami flavor, firmness, juiciness, chicken aroma, and overall aroma were positively associated with the OL of the ……. read more

Author: www.mdpi.com

Date Submitted: 07/31/2019 07:59 AM

Average star voting: 4 ⭐ ( 77800 reviews)

Summary: The current practices of the poultry industry have raised concerns among consumers. Among these is the culling of day-old male chicks of laying hybrids; a suitable alternative for this could be the use of dual-purpose breeds where both sexes are used. Another practice that causes concern is the import of large quantities of soybeans for feedstuff production. Substitutes for these soybean-based products are regional protein crops, such as faba beans (Vicia faba L.; FBs). The objective of this study was to test the suitability of FB as a locally produced soybean meal replacement for two local dual-purpose chicken breeds and one high-performing layer line. The breast and leg meat of male Bresse Gauloise (BG), Vorwerkhuhn (VH), and White Rock (WR) animals was evaluated for different meat quality parameters: pH, color, water holding capacity, and tenderness. Sensory properties of the samples were evaluated by a trained panel with a conventional descriptive analysis. Results show different effects of FB diets on meat quality parameters in the different breeds. The attributes mostly affected by the diet are related to aroma, flavor, and texture, particularly in VH and WR. Overall, faba beans appear to be an acceptable dietary protein source for rearing these breeds for meat production.

Match with the search results: However, there are a few general attributes that are present in chicken meat despite the abovementioned factors, such as chicken and metallic ……. read more

Author: www.hindawi.com

Date Submitted: 02/20/2021 02:40 PM

Average star voting: 4 ⭐ ( 45503 reviews)

Summary: A trial with different concentrations of DL-methionine (DLM) and DL-2-hydroxy-4-methylthiobutanoic acid (DL-HMTBA) in broiler feed was performed to investigate their effect on the meat quality parameters and the shelf life of breast fillet. In total, fillets from 210 male broiler chickens (Ross 308) were tested in seven groups with 30 animals each. Three different concentrations (0.04, 0.12, and 0.32%; on an equimolar basis) of either DLM or DL-HMTBA were added to a basal diet, summing up to seven treatment groups. After slaughter, fillets were packed aerobically and stored at 4°C. The investigated parameters comprised measurements of microbial as well as physicochemical parameters, such as pH, drip loss, cooking loss, and color measurements. Additionally, sensory investigations were conducted and shelf life was calculated. Mean pH values were between 6.1 and 6.4. Drip loss values were low, with mean values below 0.4%. The cooking loss ranged between 22% and 28% on average. The fillets showed a normal initial microbial quality (2.5 log₁₀ cfu/g) and spoilage process with microbial counts of 8.5 log₁₀ cfu/g at the end of storage. The study revealed a significant influence of methionine supplementation on the quality of broiler breast meat in comparison with the basal group. Methionine supplementation led to higher pH values and a higher water binding. Higher concentrations of methionine had a positive influence on the water-holding capacity by lowering the cooking loss. The L^∗ value showed a significant negative correlation to the methionine concentration supplemented. No differences in physicochemical as well as sensory parameters could be detected between both methionine sources. The fillets showed a normal sensory spoilage process and a shelf life of 6 d. White striping was positively correlated to fillet weight as well as color values and significantly affected the Purchase Decision, the sensory investigation, and thus the shelf life of the samples.

Match with the search results: The investigated parameters comprised measurements of microbial as well as physicochemical parameters, such as pH, drip loss, cooking loss, and ……. read more

Author: www.frontiersin.org

Date Submitted: 04/11/2020 02:13 AM

Average star voting: 5 ⭐ ( 25925 reviews)

Summary: Abstract: The existence of the intestinal microbiota-muscle axis provides the possibility to improve meat quality through the regulation of intestinal microbiota in broiler production. This study aims to explore the relationship between intestinal microbiota and water-holding capacity of muscle in broilers. According to our results, Arbor Acre broiler and Beijing-You broiler existed remarkable difference in microbiota composition. The different composition of gut bacteria evolved gradually semblable profile when the two breeds of broiler were mix raised. This consistency of microbiota induced similar water-holding capacity between Arbor Acre broiler and Beijing-You broiler. In subsequent experiment, specific intestinal microbiota structure was shaped to Arbor Acre broiler via continuous oral gavage bacteria suspension which derived from the two breeds of broiler mentioned above. Fecal microbiota from Beijing-You broiler not only increased body weight and abdominal fat rate but decreased drop losing rated of muscle in Arbor Acre broilers. And the enlarge of muscle fiber diameter caused by increased the expression of MyoD1 gene was feasible an important element to reinforce this capacity of muscle. Among five advantage genus we screened which existed in both donators and receptors broilers. Lachnoclostridium was the only one associated with all mentioned phenotypes. Importance: Higher body weight and superior meat quality in livestock imply an adequate source of protein and substantial commercial rewards. Regulating intestinal microbiota of broilers is a great potential approach to optimize commercial phenotypes. Our results indicated the profile of intestinal microbiota was capable of reconstructed by external factors and followed some changes of muscle characteristic. The cecum microbiota of native broiler has the ability to improve certain meat quality and production performance. Lachnoclostridium may serve as biomarkers to regulate body weight and drip losing rate in broiler while more research is necessary.

Match with the search results: Many studies concerning meat quality have shown that muscle glycogen utilization, protein denaturation, degradation of muscle, and muscle fiber ……. read more

Author: www.researchgate.net

Date Submitted: 12/21/2020 09:00 PM

Average star voting: 3 ⭐ ( 20353 reviews)

Summary: The qualitative properties of the meat are of major importance for poultry breeding, since meat is now widely consumed as cuts or as processed products. The aim of this study was to evaluate the genetic parameters of several breast meat quality traits and their genetic relationships with muscle characteristics in a heavy commercial line of broilers. Significant levels of heritability (averaging 0.3) were obtained for breast meat quality traits such as pH at 15 min post-slaughter, ultimate pH (pHu), color assessed by lightness L*, redness a* and yellowness b*, drip loss, thawing-cooking loss and shear-force. The rate of decrease in pH early post-mortem and the final pH of the meat were shown to be key factors of chicken meat quality. In particular, a decrease in the final pH led to paler, more exudative and tougher breast meat. The level of glycogen stored in breast muscle estimated by the Glycolytic Potential (GP) at slaughter time was shown to be highly heritable (h2 0.43). There was a very strong negative genetic correlation (rg) with ultimate meat pH (rg -0.97), suggesting a common genetic control for GP and pHu. While breast muscle weight was genetically positively correlated with fiber size (rg 0.76), it was negatively correlated with the level of glycogen stored in the muscle (rg -0.58), and as a consequence it was positively correlated with the final pH of the meat (rg 0.84). This genetic study confirmed that selection should be useful to improve meat characteristics of meat-type chickens without impairing profitability because no genetic conflict was detected between meat quality and meat quantity. Moreover, the results suggested relevant selection criteria such as ultimate pH, which is strongly related to color, water-holding capacity and texture of the meat in this heavy chicken line.

Match with the search results: The main quality problems in chicken meat include lipid oxidation problems, pink color in uncured cooked breast, texture, and food safety. … Effect of Adding ……. read more

Author: bmcgenomdata.biomedcentral.com

Date Submitted: 02/04/2021 03:25 PM

Average star voting: 5 ⭐ ( 93627 reviews)

Summary: Poultry meat quality – Volume 58 Issue 2

Match with the search results: The rate of decrease in pH early post-mortem and the final pH of the meat were shown to be key factors of chicken meat quality. In particular, a ……. read more

Author: www.cambridge.org

Date Submitted: 12/04/2020 05:09 AM

Average star voting: 5 ⭐ ( 70322 reviews)

Summary:

Match with the search results: Appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible meat features that ……. read more

Author: jwpr.science-line.com

Date Submitted: 07/23/2021 07:52 PM

Average star voting: 3 ⭐ ( 81352 reviews)

Summary: Being an informed shopper starts with knowing what goes into foods,
something that’s not always straightforward with fresh chicken. Not only
must you decipher the stamps, logos, and labels, it’s also important to
consider aesthetic indicators of freshness.

Match with the search results: The technological parameters of chicken meat quality are related to various factors (keeping conditions, feeding treatment, feed composition ……. read more

Author: www.sciencedirect.com

Date Submitted: 12/07/2020 08:16 AM

Average star voting: 3 ⭐ ( 53459 reviews)

Summary: In recent years, consumers have shown an increasing interest in organic products, which are considered healthier and more sustainable. Organic production system

Match with the search results: Meat quality is a collective term used to describe the indicators of a meat product wholesomeness and freshness, such as color, texture, flavor, pH, and ……. read more

Author: www.sciencedirect.com

Date Submitted: 08/25/2021 12:16 PM

Average star voting: 4 ⭐ ( 44056 reviews)

Summary: The study aimed to evaluate the effects of a diet containing untreated cowpea (CWP; Aura 26 variety) seeds as a protein source on quality parameters of chickens’ breast (PM; Pectoralis major) and thigh muscles (BF; Biceps femoris). A total of 240 Ross 308 broiler chickens were randomly allotted to two groups: a control group fed with soybean meal (SBM) and an experimental group fed with CWP included at 200 g/kg as a replacement of SBM. Each group consisted of six pens as replicates, with 20 chicks per pen. At 6 weeks of age, twelve birds/group were slaughtered. Compared to SBM group, the group fed CWP had higher (P < 0.0001) lightness (L*) and redness (a*) values of PM and BF muscles, the latter had also higher yellowness (b*, P < 0.0001). The collagen and protein contents were significantly higher in CWP group in both PM and BF muscles, while fat was lower (P < 0.001) only in BF muscle. The use of CWP into broilers’ diets did not negatively impact the textural properties, i.e., hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness, and resilience of PM and BF, showing similar values in both groups. Also, PM and BF muscles of birds fed CWP had significantly higher (P < 0.05) levels of C:18:3n-3 and C:20:5n-3 compared with birds fed SBM. The n-6/n-3 PUFA ratio was significantly lower in CWP group (11.72 and 7.00) compared to SBM (13.47 and 12.63) for both PM and BF muscles. These results indicate that CWP can be considered a promising protein source for broiler chickens’ feed.

Match with the search results: Poultry meat colour is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, pre-slaughter conditions and ……. read more

Author: www.davidpublisher.com

Date Submitted: 01/04/2020 04:33 PM

Average star voting: 3 ⭐ ( 78016 reviews)

Summary: Fulltext – A Comparative Study of Carcass Characteristics and Meat Quality Traits of Breast Muscle Between Broiler and Cockerel Chicken

Match with the search results: These results showed that chicken flavor, umami flavor, firmness, juiciness, chicken aroma, and overall aroma were positively associated with the OL of the ……. read more

Author: cdnsciencepub.com

Date Submitted: 04/05/2021 05:10 AM

Average star voting: 3 ⭐ ( 93243 reviews)

Summary:

Match with the search results: However, there are a few general attributes that are present in chicken meat despite the abovementioned factors, such as chicken and metallic ……. read more

Author: www.smartchicken.com

Date Submitted: 11/26/2021 10:26 AM

Average star voting: 5 ⭐ ( 84783 reviews)

Summary: The present study was conducted to compare the growth performance, carcass characteristics, and meat quality of the egg-type male growing chicken (EM), white-mini broiler (WB), and commercial broiler (Ross 308, CB). A total of 360 1-d-old chicks were reared together using a completely randomized design with 4 replicates for each group under the identical feeding and rearing conditions. The ADG and gain:feed were the highest in CB, intermediate in WB, and the lowest in EM (p<0.05), and the live and carcass weights of CB and EM were significantly higher than those of WB (p<0.05). The pH of breast meat from WB and CB was significantly higher (p<0.05) than that from EM with a similar body weight. The EM had the lowest moisture (p<0.05) and the highest protein content (p<0.05), whereas the fat and ash contents were not different among groups. The mystiric acid (C14:0), palmitoleic acid (C16:1 ${\omega}7$), and oleic acid (C18:1 ${\omega}9$) levels were significantly higher in breast meat from CB (p<0.05). The monounsaturated fatty acid (MUFA) content showed the highest (p<0.05) levels in CB. In contrast, the polyunsaturated fatty acid (PUFA) contents of breast meat, including linoleic acid (C18:2 ${\omega}6$) and arachidonic acid (C20:4 ${\omega}6$), were higher (p<0.05) in EM and WB than in CB. In conclusion, the EM and WB had less growth performances in comparison with CB, but they each had some unique features (taste, flavor, and physiological characteristics) when raised under the identical rearing and feeding conditions.

Match with the search results: The investigated parameters comprised measurements of microbial as well as physicochemical parameters, such as pH, drip loss, cooking loss, and ……. read more