Top 4 chicken meat quality in 2023

Author: www.ncbi.nlm.nih.gov

Date Submitted: 04/15/2020 10:05 PM

Average star voting: 3 ⭐ ( 72429 reviews)

Summary: The poultry meat industry has gone through many changes. It moved from growing dual-purpose birds (meat and egg production) taking ~110 days to reach 1.2 kg 100 years ago, to developing specialized meat breeds that grow to 2.5 kg within ~40 days. It also moved from selling ~80% whole birds to mostly selling cut up and further processed products in the Western world. This necessitated building large, centralized processing plants, capable of processing 15,000 birds per hr on a single line (60 years ago only 2500), that require higher bird uniformity (size, color, texture). Furthermore, consumer demand for convenient products resulted in introducing many cut-up fresh poultry (some companies have 500 SKU) and further processed products (chicken nuggets did not exist 50 years ago). Those developments were possible due to advancements in genetics, nutrition, medicine, and engineering at the farm and processing plant levels. Challenges keep on coming and today a rise in myopathies (e.g., so called woody breast, white striping, spaghetti meat), requires solutions from breeders, farmers, and processing plants, as more automation also requires more uniformity. This review focuses on the changes and challenges to the processing industry segment required to keep supplying high quality poultry to the individual consumer.

Match with the search results: A number of factors affecting poultry meat colour that include sex, age, strain, processing procedures, chemical exposure, cooking temperature, ……. read more

Author: pubmed.ncbi.nlm.nih.gov

Date Submitted: 12/28/2020 12:11 AM

Average star voting: 3 ⭐ ( 88494 reviews)

Summary: Background: Chicken meat has become a major source of protein for human consumption. However, the quality of the meat is not yet under control, especially since pH values that are too low or too high are often observed. In an attempt to get a better understanding of the genetic and biochemical determinants of the ultimate pH, two genetic lines of broilers were divergently selected for low (pHu-) or high (pHu+) breast meat pHu. In this study, the serum lipidome of 17 day old broilers from both lines was screened for pHu markers using liquid chromatography coupled with mass spectrometry (LC HRMS). Results: A total of 185 lipids belonging to 4 groups (glycerolipids, glycerophospholipids, sterols, sphingolipids) were identified in the sera of 268 broilers from the pHu lines by targeted lipidomics. The glycerolipids, which are involved in energy storage, were in higher concentration in the blood of pHu- birds. The glycerophospholipids (phosphatidylcholines, phosphatidylethanolamines) with long and polyunsaturated acyl chains were more abundant in pHu+ than in pHu- while the lysophosphatidylcholines and lysophosphatidylethanolamines, known to be associated with starch, were observed in higher quantity in the serum of the pHu- line. Finally, the concentration of the sterols and the ceramides, belonging to the sphingolipids class, were higher in the pHu+ and pHu-, respectively. Furthermore, orthogonal partial least-squares analyses highlighted a set of 68 lipids explaining 77% of the differences between the two broilers lines (R2Y = 0.77, Q2 = 0.67). Among these lipids, a subset of 40 predictors of the pHu value was identified with a Root Mean Squared Error of Estimation of 0.18 pH unit (R2Y = 0.69 and Q2 = 0.62). The predictive model of the pHu value was externally validated on 68 birds with a Root Mean Squared Error of Prediction of 0.25 pH unit. Conclusion: The sets of molecules identified will be useful for a better understanding of relationship between serum lipid profile and meat quality, and will contribute to define easily accessible pHu biomarkers on live birds that could be useful in genetic selection.

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: 05/18/2020 09:38 PM

Average star voting: 5 ⭐ ( 29888 reviews)

Summary: You can raise chickens for meat in your backyard or on a small scale. Here’s how to care for the chicks and birds.

Match with the search results: Such good rating of poultry meat is influenced by many factors, such as short fattening duration, excellent space utilization, high reproductive ……. read more

Author: www.intechopen.com

Date Submitted: 02/07/2021 07:20 AM

Average star voting: 3 ⭐ ( 83392 reviews)

Summary: Commercial breed has taken over the Algerian poultry production market which participated in the weakening of the village poultry farming, highly dominant pr…

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