scholarly journals Effects of high frequency electrical stunning and decapitation on early rigor development and meat quality of broiler breast meat

2003 ◽  
Vol 82 (8) ◽  
pp. 1352-1355 ◽  
Author(s):  
WD McNeal ◽  
DL Fletcher
Keyword(s):  
Meat Quality ◽  
High Frequency ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Breast meat quality of turkey breeder hens at disposal age affected by deep pectoral myopathy

2021 ◽  
pp. 101259
Author(s):  
Érika Nayara Freire Cavalcanti ◽  
Aline Giampietro-Ganeco ◽  
Juliana L.M. Mello ◽  
Heloisa A. Fidelis ◽  
Rodrigo F. Oliveira ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Meat ◽  
Breeder Hens

scholarly journals Significance of pH-value for meat quality of broilers: Influence of breed lines

2013 ◽  
Vol 67 (1-2) ◽  
pp. 67-73 ◽  
Author(s):  
M. Ristic ◽  
K. Damme
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Storage Period ◽  
Breeding Line ◽  
Breast Meat ◽  
Ph Values ◽  
And Gender

For determination of poultry quality shortly after slaughtering, physical criteria (pH-value, conductivity, colour, juice retention) are of importance. However, they are affected by breeding, transport, cooling and the storage period. PH-values of breast meat (genetically structured material) were recorded shortly after slaughtering (15 min p.m.) and differences between breeding line and gender were found (n=5109). The pH1-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH1-values than female ones (6.02:6.10). There were also significant differences concerning breeding line and gender. Meat quality (PSE, DFD) of broilers can be recorded quickly and accurately determining the pH1-value of breast meat. Threshold ranges to be considered are ? 5.8 (PSE), 5.9-6.2 (standard meat properties) and ? 6.3 (DFD). This classification is not to be compared to the deviation of pork.

Dietary taurine supplementation enhances antioxidative capacity and improves breast meat quality of broiler chickens

2019 ◽  
Vol 61 (2) ◽  
pp. 140-145 ◽  
Author(s):  
S. W. Xu ◽  
Z. Lu ◽  
B. B. Ma ◽  
T. Xing ◽  
J. L. Li ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Antioxidative Capacity ◽  
Breast Meat ◽  
Taurine Supplementation

scholarly journals The Effect of Holding Temperature on Live Shrink, Processing Yield, and Breast Meat Quality of Broiler Chickens

2001 ◽  
Vol 80 (5) ◽  
pp. 670-675 ◽  
Author(s):  
M. Petracci ◽  
D.L. Fletcher ◽  
J.K. Northcutt
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Breast Meat ◽  
Holding Temperature

scholarly journals Relationship between muscle exudate protein composition and broiler breast meat quality

2013 ◽  
Vol 92 (5) ◽  
pp. 1385-1392 ◽  
Author(s):  
B.C. Bowker ◽  
H. Zhuang
Keyword(s):  
Meat Quality ◽  
Protein Composition ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Meat quality of poulards obtained from three conserved breeds of hens

2018 ◽  
Vol 18 (1) ◽  
pp. 261-280 ◽  
Author(s):  
Joanna Obrzut ◽  
Józefa Krawczyk ◽  
Jolanta Calik ◽  
Sylwester Świątkiewicz ◽  
Mariusz Pietras ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Meat Quality ◽  
Rhode Island ◽  
Saturated Fatty Acids ◽  
Lower Content ◽  
Breast Meat ◽  
Leg Muscles ◽  
Estradiol Levels

Abstract The aim of the study was to determine the effect of genotype (breed/line) and spaying of pullets on body weight, estradiol level, carcass and meat quality. Subjects were Rhode Island Red (R-11), Yellowleg Partridge (Ż-33) and Sussex hens (S-66), 100 birds per line, which were divided into 2 groups, each having 50 pullets and 50 poulards. Spaying was performed at 10 wk of age, under local anesthesia by a veterinarian. The present study showed that blood estradiol levels in poulards were much lower than in pullets regardless of genotype. Poulards showed higher body weight and their carcasses higher lightness and yellowness. In the sensory evaluation, poulard breast meat was more tasty and leg meat also more juicy and tender compared to pullet meat. Among the three conserved breeds, Rhode Island Red (R-11) and Yellowleg Partridge (Ż-33) hens are the best starting material for poulard production. Their carcasses showed good muscling and intense yellowness desirable to the consumers. R-11 birds achieved highest body weight. Spaying of pullets had no significant effect on the profile of fatty acids, but greater and statistically significant differences in this regard were found between hen lines. Compared to S-66 birds, breast muscles of R-11 and Ż-33 birds contained more polyunsaturated fatty acids (PUFA). The breast and leg muscles of these birds had a lower content of saturated fatty acids (SFA ).

Influence of selenium source on the performance, feathering and meat quality of broilers

2017 ◽  
Vol 5 ◽  
Author(s):  
V. Ravindran ◽  
S. Elliott
Keyword(s):  
Meat Quality ◽  
Feed Intake ◽  
Sodium Selenite ◽  
Control Diet ◽  
Positive Control ◽  
Negative Control ◽  
Breast Meat ◽  
Growing Period ◽  
Breast Meat Yield

SummaryThe following trial was conducted to investigate the effects of Se source (inorganic sodium selenite (SS) versus organic use Sel-Plex® (SP; Alltech Inc, Nicholasville, KY, USA)) on the performance, feathering and meat quality of 900, one-day-old male broilers over a 42 day growing period. Pens (n = 20) were randomly assigned to either: Diet A (no Se; negative control), Diet B as for diet A plus 0.3 mg/kg SS (positive control), Diet C as for diet A plus 0.2 mg/kg SP, Diet D as for diet A plus 0.3 mg/kg SP and Diet E as for diet A plus 0.4 mg/kg SP. From day 1 to 28, significant (P < 0.05) treatment effects were seen for feed intake and FCR, with values for the negative control being higher than for the diets containing Se. The best FCR was recorded for the diet containing 0.4 mg/kg SP. Breast meat yield for birds fed the negative control were lower than those fed selenite or SP supplemented diets (P < 0.05). Feather measurements on d 14, 28 and 42 of age showed that, although scores became poorer with age (4.9 at 14 d, 4.6 at 28 d and 3.6 at 42 d), they were unaffected (P > 0.05) by dietary Se inclusion. Numeric trends in favour of SP were seen in cooking losses in meat chilled for 24 hours and seven days. Cooking losses in meat frozen for seven days were significantly influenced by Se inclusion, whereby values for birds fed 0.3 and 0.4 mg/kg SP were significantly lower than values for birds fed inorganic selenite (P < 0.05). Tissue Se concentrations were highest for the SP diets. Meat oxidation from the birds fed SP was lower than for the birds fed no Se or SS. The results demonstrated that SP may be more advantageous in improving certain variables of performance and meat quality compared to inorganic sources of Se.

scholarly journals Effects of Electrical Stunning and Hot Deboning on Broiler Breast Meat Quality

1986 ◽  
Vol 65 (9) ◽  
pp. 1715-1719 ◽  
Author(s):  
J.E. THOMSON ◽  
C.E. LYON ◽  
D. HAMM ◽  
J.A. DICKENS ◽  
D.L. FLETCHER ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Meat ◽  
Broiler Breast
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