The European perspective on pale, soft, exudative conditions in poultry

Poultry Science

Volumn 88, Issue 7, 2009, Pages 1518-1523

  Petracci, M ^a   Bianchi, M ^a   Cavani, C ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Breast meat; Europe; Exudative like meat; Pale; Poultry; Soft

Indexed keywords

ANIMAL; ARTICLE; CHICKEN; FOOD HANDLING; HEAT; MEAT; PHYSIOLOGICAL STRESS; STANDARD; TURKEY (BIRD);

ANIMALS; CHICKENS; FOOD HANDLING; HOT TEMPERATURE; MEAT; STRESS, PHYSIOLOGICAL; TURKEYS;

EID: 70149093146     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2008-00508     Document Type: Article

References (47)

1. Akşit, M., S. Yalçin, S. Özkan, K. Metin, and D. Özdemir. 2006. Effects of temperature during rearing and crating on stress parameters and meat quality of broilers. Poult. Sci. 85:1867-1874.
2. Barbut, S. 1998. Estimating the magnitude of the PSE problem in poultry. J. Muscle Foods 9:35-49.
3. Bernués, A., A. Olaizola, and K. Corcoran. 2003. Labelling information demanded by European consumers and relationships with purchasing motives, quality and safety of meat. Meat Sci. 65:1095-1106.
4. Berri, C., M. Debut, C. Santé-Lhoutellier, B. Arnould, B. Boutten, N. Sellier, E. Baéza, N. Jehl, Y. Jégo, M. J. Duclos, and E. Le Bihan-Duval. 2005. Variations in chicken breast meat quality: A strong implication of struggle and muscle glycogen level at death. Br. Poult. Sci. 46:572-579.
5. Berri, C., E. Le Bihan-Duval, M. Debut, V. Santé-Lhoutellier, E. Baéza, V. Gigaud, Y. Jégo, and M. J. Duclos. 2007. Consequence of muscle hypertrophy on characteristics of pectoralis major muscle and breast meat quality of broiler chickens. J. Anim. Sci. 85:2005-2011.
6. Bianchi, M., F. Capozzi, M. A. Cremonini, L. Laghi, M. Petracci, G. Placucci, and C. Cavani. 2004. Influence of the season on the relationships between NMR transverse relaxation and WHC in turkey breast. J. Sci. Food Agric. 84:1535-1540.
7. Bianchi, M., and D. L. Fletcher. 2002. Effects of broiler breast meat thickness and background on color measurements. Poult. Sci. 81:1766-1769.
8. Bianchi, M., D. L. Fletcher, and D. P. Smith. 2005. Physical and functional properties of intact and ground pale broiler breast meat. Poult. Sci. 84:803-808.
9. Bianchi, M., M. Petracci, and C. Cavani. 2006. The influence of genotype, market live weight, transportation and holding conditions prior to slaughter on broiler breast meat color. Poult. Sci. 85:123-128.
10. Bianchi, M., M. Petracci, F. Sirri, E. Folegatti, A. Franchini, and A. Meluzzi. 2007. The influence of the season and market class of broiler chickens on breast meat quality traits. Poult. Sci. 86:959-963.
11. Dransfield, E., and A. A. Sosnicki. 1999. Relationship between muscle growth and poultry meat quality. Poult. Sci. 78:743-746.
12. Duclos, M. J., C. Berri, and E. Le Bihan-Duval. 2007. Muscle growth and meat quality. J. Appl. Poult. Res. 16:107-112.
13. FAOSTAT. 2008. Food and Agriculture Organization of the United Nations. WebMD. http://faostat.fao.org/default.aspx Accessed Sep. 2008.
14. Fernandez, X., V. Santé, E. Baéza, E. LeBihan-Duval, C. Berri, H. Rémignon, R. Babilé, G. Le Pottier, N. Millet, P. Berge, and T. Astruc. 2001. Post mortem muscle metabolism and meat quality in three genetic types of turkey. Br. Poult. Sci. 42:462-469.
15. Fletcher, D. L. 2002. Poultry meat quality. World's Poult. Sci. J. 58:131-145.
16. Fletcher, D. L., M. Qiao, and D. P. Smith. 2000. The relationship of raw broiler breast meat color and pH to cooked meat color and pH. Poult. Sci. 79:784-788.
17. Fraqueza, M. J., A. S. Cardoso, M. C. Ferreira, and A. S. Barreto. 2006. Incidence of pectoralis major turkey muscles with light and dark color in a Portuguese slaughterhouse. Poult. Sci. 85:1992-2000.
18. Galobart, J., and E. T. Moran Jr. 2004. Refrigeration and freezethaw effects on broiler fillets having extreme L* values. Poult. Sci. 83:1433-1439.
19. Goshaw, D. R., L. P. Marquette, T. J. Buttles, and B. S. Walters. 2000. Broiler breast meat color evaluation. In Proc. XXI World's Poultry Congress, Montreal, Canada. CD-ROM Paper Code W5.06. World's Poultry Science Association, Montreal, Canada.
20. Holm, C. G., and D. L. Fletcher. 1997. Antemortem holding temperatures and broiler breast meat quality. J. Appl. Poult. Res. 6:180-184.
21. Houghton, J. R., G. Rowe, L. J. Frewer, E. Van Kleef, G. Chryssochoidis, O. Kehagia, S. Korzen-Bohr, J. Lassen, U. Pfenning, and A. Strada. 2008. The quality of food risk management in Europe: Perspectives and priorities. Food Policy 33:13-26.
22. Le Bihan-Duval, E., C. Berri, E. Baeza, N. Millet, and C. Beaumont. 2001. Estimation of the genetic parameters of meat characteristics and of their genetic correlations with growth and body composition in an experimental broiler line. Poult. Sci. 80:839-843.
23. Lesiów, T., and J. Kijowski. 2003. Impact of PSE and DFD meat on poultry processing - A review. Pol. J. Food Nutr. Sci. 12:3-8.
24. Lesiów, T., M. Oziembłowski, and S. Szkudlarek. 2007. Incidence of PSE and DFD in chicken broiler breast muscles 24 h p.m. Pages 265-266 in CD of Proc. XVII European Symposium on the Quality of Poultry Meat and XII European Symposium on the Quality of Eggs and Egg Products, Prague, Czech Republic.
25. MacRae, V. E., M. Mahon, S. Gilpin, D. A. Sandercock, R. R. Hunter, and M. A. Mitchell. 2007. A comparison of breast muscle characteristics in three broiler great-grandparent lines. Poult. Sci. 86:382-385.
26. MacRae, V. E., M. Mahon, S. Gilpin, D. A. Sandercock, and M. A. Mitchell. 2006. Skeletal muscle fibre growth and growth associated myopathy in the domestic chicken (Gallus domesticus). Br. Poult. Sci. 47:264-272.
27. Magdelaine, P., M. P. Spiess, and E. Valceschini. 2008. Poultry meat consumption trends in Europe. World's Poult. Sci. J. 64:53-64.
28. McCurdy, R. D., S. Barbut, and M. Quinton. 1996. Seasonal effect on pale soft exudative (PSE) occurrence in young turkey breast meat. Food Res. Int. 29:363-366.
29. McKee, S. R., and A. R. Sams. 1997. The effect of seasonal heat stress on rigor development and the incidence of pale, exudative turkey meat. Poult. Sci. 76:1616-1620.
30. Mitchell, M. A. 1999. Muscle abnormalities - Pathophysiological mechanisms. Pages 65-98 in Poultry Meat Science. R. I. Richardson and G. C. Mead, ed. CABI International, Wallingford, UK.
31. Mujahid, A., Y. Yoshiki, Y. Akiba, and M. Toyomizu. 2005. Super-oxide radical production in chicken skeletal muscle induced by acute heat stress. Poult. Sci. 84:307-314.
32. Owens, C. M., E. M. Hirschler, S. R. McKee, R. Martinez-Dawson, and A. R. Sams. 2000. The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant. Poult. Sci. 79:553-558.
33. Petracci, M., M. Bianchi, M. Betti, and C. Cavani. 2004. Color variation and characterization of broiler breast meat during processing in Italy. Poult. Sci. 83:2086-2092.
34. Petracci, M., and D. L. Fletcher. 2002. Broiler skin and meat color changes during storage. Poult. Sci. 81:1589-1597.
35. Petracci, M., D. L. Fletcher, and J. K. Northcutt. 2001. The effect of holding temperature on live shrink, yields and breast meat quality of broiler chicken. Poult. Sci. 80:670-675.
36. Remignon, H., C. Molette, S. Eadmusik, and X. Fernandez. 2007. Coping with the PSE syndrome in poultry meat. Pages 183-186 in CD of Proc. XVII European Symposium on the Quality of Poultry Meat and XII European Symposium on the Quality of Eggs and Egg Products, Prague, Czech Republic.
37. Sandercock, D. A., R. R. Hunter, M. A. Mitchell, and P. M. Hocking. 2006. Thermoregulatory capacity and muscle membrane integrity are compromised in broilers compared with layers at the same age or body weight. Br. Poult. Sci. 47:322-329.
38. Sandercock, D. A., R. R. Hunter, G. R. Nute, M. A. Mitchell, and P. M. Hocking. 2001. Acute heat stress-induced alterations in blood acid-base status and skeletal muscle membrane integrity in broiler chickens at two ages: Implications for meat quality. Poult. Sci. 80:418-425.
39. 2+-activated phospholipase A2? Poult. Sci. 82:1307-1312.
40. Sandusky, C. L., and J. L. Heath. 1996. Effect of background color, sample thickness, and illuminant on the measurement of broiler meat color. Poult. Sci. 75:1437-1442.
41. Solomon, M. B., R. L. J. M. Van Laack, and J. S. Eastridge. 1998. Biophysical basis of pale, soft, exudative (PSE) pork and poultry muscle: A review. J. Muscle Foods 9:1-11.
42. Sosnicki, A. A., M. L. Greaser, M. Pietrzak, E. Pospiech, and V. Santé. 1998. PSE-like syndrome in breast muscle of domestic turkeys: A review. J. Muscle Foods 9:13-23.
43. Van Laack, R. L. J. M., C.-H. Liu, M. O. Smith, and H. D. Loveday. 2000. Characteristics of pale, soft, exudative broiler breast meat. Poult. Sci. 79:1057-1061.
44. Verbeke, W., and I. Vackier. 2004. Profile and effects of consumer involvement in fresh meat. Meat Sci. 67:159-168.
45. Wilkins, L. J., S. N. Brown, A. J. Phillips, and P. D. Warriss. 2000. Variation in the colour of broiler breast fillets in the UK. Br. Poult. Sci. 41:308-312.
46. Windhorst, H.-W. 2006. Changes in poultry production and trade worldwide. Pages 1-15 in CD of Proc. XII European Poultry Conference, Verona, Italy.
47. Woelfel, R. L., C. M. Owens, E. M. Hirschler, R. Martinez-Dawson, and A. R. Sams. 2002. The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant. Poult. Sci. 81:579-584.