title: Meat quality during processing.
abstract: The study of growth and development of any food animal such as poultry needs to consider the effects of the muscle changes on the use of the muscle as meat. If a treatment could increase muscle growth but the increased meat was of poor quality, then the increase in production would be of little value. Muscle is of particular concern because not only is it the tissue of greatest value for food, but it also is an excitable tissue and responsive to its environment. Many of these responses can be quite deleterious to meat quality. The basis for the response of muscle to its environment is in postmortem metabolism and the simultaneous development of rigor mortis. Although the animal may die in a matter of minutes following the neck cut, its muscle cells continue to metabolize and respond for hours after respiratory cessation and brain death. During these hours, the muscle has energy that fuels the responses to the environment, most commonly in terms of color and texture. Heat, transportation, and handling all contribute to the preslaughter stress that can alter color, texture, and related protein functionality. Stunning is another preslaughter factor that has a large effect on postmortem metabolism and meat quality. After death, chilling can toughen meat while it adds juiciness, and aging prevents the meat from toughening in response to deboning. Electrical stimulation is a recent beneficial innovation that reduces the need for aging by accelerating postmortem energy depletion and reducing the muscle's ability to toughen during deboning. This paper reviews the responsiveness of the muscle and gives examples of how these responses can hurt or help meat quality.
authors.affiliation: Department of Poultry Science, Texas A&M University System, College Station 77843-2472, USA. asams@poultry.tamu.edu
authors.forename: A R
authors.initials: AR
authors.lastname: Sams
mesh_terms: D000818:Animals; D016923:Cell Death; D004558:Electric Stimulation; D005511:Food Handling; D005524:Food Technology / Q000639:trends; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000502:physiology*; D011200:Poultry; D013696:Temperature