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Post harvest technologies to deal with poultry meat toughness, withreference to spent birds

Published online by Cambridge University Press:  05 September 2013

B.M. NAVEENA ,
M. KIRAN  and
S.K. MENDIRATTA
B.M. NAVEENA*
Affiliation:
National Research Centre on Meat, Chengicherla, Boda Uppal Post, Hyderabad-500092, Andhra Pradesh, India
M. KIRAN
Affiliation:
Department of Livestock Products Technology, College of Veterinary Sciences, Hyderabad-500030, Andhra Pradesh, India
S.K. MENDIRATTA
Affiliation:
Department of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243122, Uttar Pradesh, India
*
Corresponding author: naveenlpt@rediffmail.com
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Abstract

Meat colour and tenderness are considered as two of the most important qualityattributes influencing consumer's purchasing and repurchasing decisionsrespectively. This review discusses the importance of poultry meat quality withreference to texture/tenderness. The manuscript includes different factorsaffecting poultry meat texture, methods for improving tenderness, ultrastructural changes, and comparison of up-to-date tenderisation methodologiesavailable in the literature are discussed. The tenderising efficacy, advantagesand disadvantages of various physical, chemical, enzymatic characteristics andtheir synergistic effects in poultry meat is narrated. This review providescomprehensive information for poultry processors, retailers and consumers andgives an overall view to researchers.

Keywords

poultry meattendernessmeat textureshear forcetenderisation methodspalatability
Type
Review Article
Information
World's Poultry Science Journal , Volume 69 , Issue 3 , September 2013 , pp. 553 - 568
Copyright
Copyright © World's Poultry Science Association 2013

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