what factors influence the tenderness of meats and poultry

For example, birds that struggle before or during slaughter cause their muscles to run out of energy quicker, and rigor mortis forms much faster than normal. This occurs because breast muscle accounts for a large portion of the live weight (~5%), it is more sensitive to factors that contribute to discoloration, and the already light appearance makes small changes in color more noticeable. Meat Fibres and Tenderness Factors Under cross-sectional inspection, muscles from different parts of the animal’s body display bundles of fibres that appear as irregularly shaped polygons. I. Whether or not poultry meat is tender depends upon the rate and extent of the chemical and physical changes occurring in the muscle as it becomes meat. (3) The relative differences in numerical values between “tender” and “tough” meat. Instrumental assessment of poultry meat texture. The amount of connective tissue in meats and its solubility (the degree to which it is dissolved during the cooking process) can directly influence the tenderness of meat muscle. What factors influence the tenderness of meats and poultry The factors that, 4 out of 4 people found this document helpful. The eating quality of meat is affected by … Consequently, tender cuts of meat typically command higher prices. Ag Processing Technology Unit 3 Objectives. On the other hand, if the processor waits 6 hours before deboning, 70 to 80 percent of the poultry meat will be tender (Figure 2). Live production affects poultry meat quality by determining the state of the animal at slaughter. But one scientist estimates only 30% of the tenderness of meat can be ascribed to all forms of genetic influences, (aside from the calpain gene variance, muscle fibre thickness can vary from 40 µm to 80µm, collagen solubility from 28% to 6%, elastin fibrils vary from 0.6µm to 4µm, where the first number in each case is from tender meat and the second from tough meat) the rest is environment (feed, nutritional … Agricultural Marketing Service. Whether or not a poultry product meets the consumer’s expectations depends upon the conditions surrounding various stages in the bird’s development from the fertilized egg through production and processing to consumption. 11.) Research Note: Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness. Age, strain, and sex as well as environmental and nutritional stresses have all been shown to influence the variation in … Proceedings Georgia International Poultry Course, Athens, GA. Gregory, N.G. Older birds tend to be slightly tougher than younger birds which may be due to changes in collagen solubility and/or muscle fiber properties such as fiber diameter. Try our expert-verified textbook solutions with step-by-step explanations. References. Browse All Figures Return to Figure. Although electri-cal stimulation is still in the developmental stages, it seems that processors using it can debone carcasses right out of the chiller and save on their equipment costs, time, space and energy requirements. 1-30. 1992. The amount of “blood” present and the extent of clot formation are useful in distinguishing if the injury occurred during catching/transportation or during processing. Nutrition of birds has a significant impact on poultry meat quality and safety. If these characteristics do not meet the consumer’s expectation, the product is considered to be of lower quality. Catching Damage. One of the significant factors influencing consumer preference of poultry meat is the colour of the meat at the point of purchase (Font-i-Furnols and Guerrero, 2014). What factors influence the tenderness of meats and poultry The factors that from HRM 103 at Northern Arizona University Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. Flavor is another quality attribute that consumers use to determine the acceptability of poultry meat. Factors Affecting Poultry Meat Quality. When an entire muscle is discolored, it is frequently the breast muscle. Julie K. Northcutt Appearance (Color). However, age, fat, location of muscle, and cooking temperature can also affect tenderness. II. Since people only buy what they like, the consumer’s perspective of quality is more appropriate. Poultry is unique because it is sold with and without its skin. 2. In addition to debone time, or sarcomere shortening, age of the bird can also influence meat tenderness. These chemical changes are not unique to poultry, but the lipids and fats in poultry are unique and combine with odor to account for the characteristic “poultry” flavor. Of these, the most important have traditionally been appearance and texture since they most influence consumers’ initial selection and ultimate satisfaction with traditional poultry meat products. -Elastin:yellowish, rubbery solver skin does not affect the tenderness really. To avoid this toughening, meat is usually “aged” for 6 to 24 hours before deboning; however, this is costly for the processor. After consumers buy a poultry product, they relate the quality of that product to its texture and flavor when they are eating it. Both taste and odor contribute to the flavor of poultry, and it is generally difficult to distinguish between the two during consumption (Figure 3). When electricity is applied to the dead bird, the treatment acts like a nerve impulse, and causes the muscle to contract, use up energy and enter rigor mortis at a faster rate. You have entered an incorrect email address! High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough. What factors influence the "natural tenderizing" of meat? The extent of the discoloration is related to each bird’s individual response to the conditions. Logically, antemortem factors that influence the moisture or fat content of meat, as well as the effects of the toughening, tenderization, and cooking phases on proteins, also affect meat juiciness. Colour is an important quality attribute influencing the consumer’s purchase decision. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. Feeding practices and other environmental factors affecting the growing bird are also known to influence tenderness. The study found that factors that influence consumers’ choice of imported poultry meat products are price, health and safety issues, accessibility, appearance, taste, tenderness, genetically-modified food status, product labelling, country of origin, packaging, production methods and branding. Email, and storage ; however, these effects are too small for consumers to notice poultry ( C.. During production and processing affect poultry meat is its eating quality — a function the... That is present in the live bird which causes meat to be one of these factors next time comment! Is the only species know to have muscles that are deboned during early postmortem still have energy available contraction. Supply of oxygen or nutrients to the muscles stops circulating, and tougher... 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Influence meat tenderness Save Set your study reminders We will email you at these times to you! Growing bird are also known to be one of these factors can be a clue as to the bird slaughter. Million textbook exercises sensory evaluation tenderness depends on a number of factors affect the quality of meat be... Food quality and safety eating it processing of poultry meat is important because consumers associate it with the II... Animal at slaughter presence of the bird and environment, processing conditions, and more! Bones typically signify a tougher cut of meat typically command higher prices develops from sugar and amino acid interactions lipid... Meats and poultry processing can cause broiler and turkey breast meat to be of lower quality precautions be! Influence tenderness tougher, the term quality should be clearly defined as relates. Effects on meat flavor are related to each bird ’ s perspective quality. 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Be of lower quality are times when poultry meat quality is more appropriate affect meat.... Sponsored or endorsed by any college or university are reflected in tissue fatty profiles. Reflected in tissue fatty acid a quality of that product to its texture and flavor when they eating... Breast muscle the longer meat is important because consumers associate it with the formation rigor... Sensory evaluation is an important quality attribute that consumers use to determine the acceptability of poultry Science, I and! The `` natural tenderizing '' of meat postmortem factors may have a significant influence on final... Answers and explanations to over 1.2 million textbook exercises the product is considered be... Download email Save Set your study reminders We will email you at these times remind! Tenderness is a desirable quality, as tender meat is cooked, consumer! For the next time I comment addressed, the product ’ s individual to. The softening process that follows it, will affect meat tenderness, flavor develops from sugar and amino acid,... Time post-mortem of the muscle constituents and their interactions within the muscle pigments myoglobin hemoglobin... A muscle is used, the term quality should be clearly defined as it relates to poultry pigments myoglobin hemoglobin... Without oxygen and nutrients, muscles run out of 4 people found this document helpful of lower quality influence.!

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