Further processing characteristics of breast and leg meat from fast-, medium- and slow-growing commercial chickens

Animal Research

Volumn 54, Issue 2, 2005, Pages 123-134

  Berri, Cécile ^a   Le Bihan Duval, Elisabeth ^a   Baéza, Elisabeth ^a   Chartrin, Pascal ^a   Picgirard, Laurent ^b   Jehl, Nathalie ^c   Quentin, Maxime ^a   Picard, Michel ^a   Duclos, Michel Jacques ^a  

^a STATION DE RECHERCHES AVICOLES   (France)

^b Association Pour le Développement des Industries de la Viande   (France)

^c Institut Technique de l'Aviculture   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AVES; GALLUS GALLUS;

EID: 22244461888     PISSN: 16273583     EISSN: None     Source Type: Journal    
DOI: 10.1051/animres:2005008     Document Type: Article

References (32)

1. AFNOR, Contrôle de la qualité des produits alimentaires - Analyse Sensorielle, AFNOR (Ed.), 5th ed., 1995.
2. Allen C.D., Russell S.M., Fletcher D.L., The relationship of broiler breast meat color and pH to shelf-life and color development, Poultry Sci. 76 (1997) 1042-1046.
3. AOAC, Official Methods for Analysis, 14th ed., Association of Official Analytical Chemists, Arlington, VA, 1984.
4. Barbut S., Colour measurements for evaluating the pale soft exudative PSE occurrence in turkey meat, Food Res. Int. 26 (1993) 39-13.
5. Barbut S., Problem of pale soft exudative meat in broiler chickens, Brit. Poultry Sci. 38 (1997) 355-358.
6. Berri C., Wacrenier N., Millet N., Le Bihan-Duval E., Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines, Poultry Sci. 80 (2001) 833-838.
7. Culioli J., Touraille C., Bordes P., Girard J.P., Carcass and meat characteristics of "label fermier" chickens, Arch. Geflügelk. 53 (1990) 237-245.
8. Debut M., Berri C., Baéza E., Sellier N., Arnould C., Guémené D., Jehl N., Boutten B., Jego Y., Beaumont C., Le Bihan-Duval E., Variation of chicken meat quality in relation to genotype and stressing pre-slaughter conditions, Poultry Sci. 82 (2003) 1829-1838.
9. Farmer L.J., Perry G.C., Lewis P.D., Nute G.R., Piggot J.R., Patterson R.L.S., Responses of two genotypes of chickens to the diets and stocking densities of conventional UK and Label Rouge production systems: II. Sensory attributes, Meat Sci. 47 (1997) 77-93.
10. Fernandez X., Santé V., Baéza E., Le Bihan-Duval E., Berri C., Rémignon H., Babilé R., Le Pottier G., Astruc T., Effects of the rate of postmortem pH fall on the processing ability of turkey meat, Brit. Poultry Sci. 43 (2002) 245-252.
11. Fletcher D.L., Broiler breast meat color variation, pH, and texture, Poultry Sci. 78 (1999) 1323-1327.
12. Folch J., Lees M., Sloane Stanley G.H., A simple method for the isolation and purification of total lipids from animal tissues, J. Biol. Chem. 226 (1957) 497-509.
13. Froning G.W., Babji A.S., Mather F.B., The effect of preslaughter temperature, stress, struggle and anesthetization on color and textural characteristics of turkey muscle, Poultry Sci. 57 (1978) 630-633.
14. Grey T.C., Robinson D., Jones J.M., Stock S.W., Thomas N.L., Effect of age and sex on the composition of muscle and skin from a commercial broiler strain, Brit. Poultry Sci. 24 (1983) 219-231.
15. Hahn G., Malenica M., Müller W.D., Taubert E., Petrak T., Influence of postmortal glycolysis on meat quality and technological properties of turkey breast, in: Proceedings of the 15th European Symposium on the Quality of Poultry Meat, Kusadasi, Turkey, 2001, pp. 325-328.
16. Henckel P., Physiology and biochemistry of muscle fibres in poultry, in: Proceedings of the 2nd European Poultry Breeders Roundtable, Foulum, Denmark, 1996, pp. 79-89.
17. Le Bihan-Duval E., Mignon-Grasteau S., Millet N., Beaumont C., Genetic analysis of a selection experiment on increased body weight and breast muscle weight as well as on limited abdominal fat weight, Brit. Poultry Sci. 39 (1998) 346-353.
18. Le Bihan-Duval E., Millet N., Rémignon H., Broiler meat quality: effect of selection for increased carcass quality and estimates of genetic parameters, Poultry Sci. 78 (1999) 822-826.
19. Le Bihan-Duval E., Berri C., Baéza E., Millet N., Beaumont C., Estimation of the genetic parameters of meat characteristics and of their genetic correlations with growth and body composition in an experimental broiler line, Poultry Sci. 80 (2001) 839-843.
20. Magdelaine P., Introduction sur la conjoncture volailles de chair et la place des volailles sous signes officiels de qualité, in: Proceedings of the Journée Volailles sous Signes Officiels de Qualité, Angers, France, 2004.
21. McCurdy M.C., Barbut S., Quinton M., Seasonal effects on PSE in young turkey breast meat, Food Res. Int. 29 (1996) 363-366.
22. Nakamura R., Sekoguchi S., Sato Y., The contribution of intramuscular collagen to the tenderness of meat from chickens with different ages, Poultry Sci. 54 (1975) 1604-1612.
23. Ngoka D.A., Froning G.W., Lowry S.R., Babji A.S., Effects of sex, age, preslaughter factors, and holding conditions on the quality characteristics and chemical composition of turkey breast muscles, Poultry Sci. 61 (1982) 1996-2003.
24. Offer G., Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis, Meat Sci. 30 (1991) 157-184.
25. Rathgeber B.M., Boles J.A., Shand P.J., Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat, Poultry Sci. 78 (1999) 477-484.
26. Rémignon H., Gardahaut M.F., Marché G., Ricard F.H., Selection for rapid growth increases the number and the size of muscle fibres without changing their typing in chickens, J. Muscle Res. Cell Motil. 16 (1995) 95-102.
27. SAS Institute, SAS User's Guide: Statistics, SAS Institute Inc., Cary, NC, 1989.
28. Santé V., Fernandez X., The measurement of pH in raw and frozen turkey Pectoralis superficialis muscle, Meat Sci. 55 (2000) 503-506.
29. Sauveur B., Les critères et facteurs de la qualité des poulets Label rouge, INRA Prod. Anim. 10 (1997) 219-226.
30. Singh S.P., Essary E.O., Factors influencing dressing percentage and tissue composition of broilers, Poultry Sci. 53 (1974) 2143-2147.
31. Touraille C., Kopp J., Valin C., Ricard F.H., Chicken meat quality. 1. Influence of age and growth rate on physico-chemical and sensory characteristics of the meat, Arch. Geflügelk. 45 (1981) 69-76.
32. Touraille C., Ricard F.H., Kopp J., Valin C., Leclerq B., Chicken meat quality. 2. Changes with age of some physico-chemical and sensory characteristics of the meat, Arch. Geflügelk. 45 (1981) 97-104.