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Review
. 2012 Jan;4(1):1-12.
doi: 10.3390/nu4010001. Epub 2011 Dec 22.

Muscle growth and poultry meat quality issues

Massimiliano Petracci  1 , Claudio Cavani
Affiliations
Review

Muscle growth and poultry meat quality issues

Massimiliano Petracci et al. Nutrients. 2012 Jan.

Abstract

Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat's poor ability to hold water during processing and storage (PSE-like condition) as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and meat quality issues in poultry.

Keywords: meat quality; muscle growth; poultry.

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Figures

Figure 1
Figure 1
Deep pectoral myopathy [27]. With permission from Poultry Science Association.
Figure 2
Figure 2
Pale, soft and exudative (PSE)-like broiler breast meat.
Figure 3
Figure 3
Broiler breast meat with poor cohesiveness.
Figure 4
Figure 4
Broiler breast meat with “white striping” defect.
See this image and copyright information in PMC

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