Open AccessThis article is
- freely available
Muscle Growth and Poultry Meat Quality Issues
Department of Food Science, University of Bologna, 47522 Cesena (FC), Italy
* Author to whom correspondence should be addressed.
Received: 27 October 2011; in revised form: 21 November 2011 / Accepted: 1 December 2011 / Published: 22 December 2011
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: poultry; muscle growth; meat quality
Article StatisticsClick here to load and display the download statistics.
Notes: Multiple requests from the same IP address are counted as one view.
Cite This Article
MDPI and ACS Style
Petracci, M.; Cavani, C. Muscle Growth and Poultry Meat Quality Issues. Nutrients 2012, 4, 1-12.
Petracci M, Cavani C. Muscle Growth and Poultry Meat Quality Issues. Nutrients. 2012; 4(1):1-12.
Petracci, Massimiliano; Cavani, Claudio. 2012. "Muscle Growth and Poultry Meat Quality Issues." Nutrients 4, no. 1: 1-12.