Poultry meat quality

References

• ALLEN, C.D., RUSSELL, S.M. and FLETCHER, D.L. (1997) The relationship of broiler breast meat color and pH to shelf-life and odor development. Poultry Sci. 76: 1042–1046.
   PubMed Web of Science ®Google Scholar
• ALLEN, C.D., FLETCHER, D.L., NORTHCUTT, J.K. and RUSSELL, S.M. (1998) The relationship of broiler breast color to meat quality and shelf-life. Poultry Sci. 76: 1042–1046.
   Web of Science ®Google Scholar
• ALVARADO, C.Z. and SAMS, A.R. (2000) Rigor mortis development in turkey breast muscle and the effect of electrical stunning. Poultry Sci. 79: 1694–1698.
   Web of Science ®Google Scholar
• ASHMORE, C.R., PARKER, W. and DOERR, L. (1972) Respiration of mitochondria isolated from dark-cutting beef: postmortem changes. J. Anim. Sci. 34: 46–48.
   Web of Science ®Google Scholar
• AHN, D.U. and MAURER, A.J. (1990a) Poultry meat color: Kinds of heme pigments and concentrations of the ligands. Poultry Sci. 69: 157–165.
   Web of Science ®Google Scholar
• AHN, D.U. and MAURER, A.J. (1990b) Poultry meat color: Heme-complex-forming ligands and color of cooked turkey breast meat. Poultry Sci. 69: 1769–1774.
   Web of Science ®Google Scholar
• AHN, D.U. and MAURER, A.J. (1990c) Poultry meat color: pH and the heme-complex forming reaction. Poultry Sci. 69: 2040–2050.
   Web of Science ®Google Scholar
• BABJI, A.S., FRONING, G.W. and NGOKA, D.A. (1982) The effect of pre-slaughter environmental temperature in the presence of electrolyte treatment on turkey meat quality. Poultry Sci. 61: 2385–2389.
   Web of Science ®Google Scholar
• BARBUT, S. (1993) Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Res. Int. 26: 39–43.
   Web of Science ®Google Scholar
• BARBUT, S. (1997) Problem of pale soft exudative meat in broiler chickens. British Poultry Sci. 38 (4): 355–358.
   PubMed Web of Science ®Google Scholar
• BARBUT, S. (2002) Poultry Products Processing: An Industry Guide. CRC Press LLC, Boca Raton, Florida 33431, USA.
   Google Scholar
• BARD, J. and TOWNSEND, W.E. (1978) Cured meats. In, “The science of meat and meat products,” Ed. PRICE, J. F. and SCHWEIGERT, B. S., Food and Nutrition Press, Inc., Connecticut, pages 452–483.
   Google Scholar
• BIANCHI, M. and FLETCHER, D.L. (2002) Effects of thickness and background color on poultry meat color measurements. Proc. International Poultry Scientific Forum, Atlanta, GA, January 14–15, 2002, Abstract No. 164.
   Google Scholar
• BIHAN-DUVAL, E., MILLET, N. and REMIGNON, H. (1999) Broiler meat quality: Effect of selection for increased carcass quality and estimates of genetic parameters. Poultry Sci. 78: 822–826.
   PubMed Web of Science ®Google Scholar
• BILGILI, S.F. (1990) Broiler quality: grades are posted. Broiler Ind. 53(1): 32–40.
   Google Scholar
• BIRKHOLD, S.G., JANKY, D.M. and SAMS, A.R. (1992) Tenderization of early-harvested broiler breast fillets by high-voltage post-mortem electrical stimulation and muscle tensioning. Poultry Sci. 71: 2106–2112.
   Web of Science ®Google Scholar
• BODWELL, C.E. and McCLAIN, P.E. (1978) Chemistry of animal tissues. In, “The science of meat and meat products,” Ed. PRICE, J. F. and SCHWEIGERT, B. S., Food and Nutrition Press, Inc., Connecticut, pages 78–207.
   Google Scholar
• BOULIANNE, M. and KING, A.J. (1995) Biochemical and color characteristics of skinless boneless pale chicken breast. Poultry Sci. 74: 1693–1698.
   Web of Science ®Google Scholar
• BOULIANNE, M. and KING, A.J. (1998) Meat color and biochemical characteristics of unacceptable dark-colored broiler chicken carcasses. Journal of Food Sci. 63(5): 759–762.
   Web of Science ®Google Scholar
• BRISKEY, E.J. (1964) Etiological status and associated studies of pale, soft, exudative porcine musculature. Adv. Food Res. 13: 89–178.
   PubMedGoogle Scholar
• CLATFELTER, K.A. and WEBB, J.E. (1987) Method for eliminating aging step in poultry processing. U.S. Patent No. 4,675,947. June 30, 1987.
   Google Scholar
• CORNFORTH, D.P. and EGBERT, W.R. (1985) Effect of rotenone and pH on the color of pre-rigor muscle. J. Food Sci. 50: 34–35, 44.
   Web of Science ®Google Scholar
• COURTENAY, H.V. and BRANSON, R.E. (1962) Consumers image of broilers, Bulletin 989, Texas Agricultural Experiment Station.
   Google Scholar
• CRAIG, E.W. and FLETCHER, D.L. (1997) A comparison of high current and low voltage electrical stunning systems on broiler breast rigor development and meat quality. Poultry Sci. 76: 1178–1181.
   PubMed Web of Science ®Google Scholar
• CRAIG, E.W., FLETCHER, D.L. and PAPINAHO, P.A. (1998) The effects of ante-mortem electrical stunning and postmortem electrical stimulation on biochemical and textural properties of broiler breast meat. Poultry Sci. (In Press).
   Google Scholar
• DAVIS, B.H. (1963) How do consumers react to broiler pigmentation, Broiler Business, July, 1963.
   Google Scholar
• FLETCHER, D.L. (1989) Factors influencing pigmentation in poultry. CRC Critical Reviews in Poultry Biology 2(2): 149–170.
   Google Scholar
• FLETCHER, D.L. (1991) Ante mortem factors related to meat quality. Quality of Poultry Products: I. Poultry Meat. Proceedings of the 10th European Symposium on the Quality of Poultry Meat, page 11–19.
   Google Scholar
• FLETCHER, D.L. (1992) Methodology for achieving pigment specifications. Poultry Sci. 71: 733–743.
   PubMed Web of Science ®Google Scholar
• FLETCHER, D.L. (1999a) Color Variation in Commercially Packaged Broiler Breast Fillets. J. Appl. Poultry Res. 8: 67–69.
   Web of Science ®Google Scholar
• FLETCHER, D.L. (1999b) Broiler Breast Meat Color Variation, pH, and Texture. Poultry Sci. 78: 1323–1327.
   PubMed Web of Science ®Google Scholar
• FLETCHER, D.L., QIAO, M. and SMITH, D.P. (2000) The relationship of raw broiler breast meat color and pH to cooked meat color and pH. Poultry Sci. 79: 784–788.
   PubMed Web of Science ®Google Scholar
• FLEMING, B.K., FRONING, G.W., BECK, M.M. and SOSNICKI, A.A. (1991a) The effect of carbon dioxide as a pre-slaughter stunning method for turkeys. Poultry Sci. 70: 2201–2206.
   Web of Science ®Google Scholar
• FLEMING, B.K., FRONING, G.W. and YANG, T.S. (1991b). Haem pigment levels in chicken broilers chilled in ice slush and air. Poultry Sci. 70: 2197–2200.
   Web of Science ®Google Scholar
• FRONING, G.W. (1995) Color of poultry meat. Poultry and Avian Biology Reviews 6(1): 83–93.
   Google Scholar
• FRONING, G.W., BABJI, A.S. and MATHER, F.B. (1978) The effect of pre-slaughter temperature, stress, struggle and anesthetization on color and textural characteristics of turkey muscle. Poultry Sci. 57: 630–633.
   Web of Science ®Google Scholar
• FRONING, G.W. and UIJTTENBOOGAART, T.G. (1988) Effect of post-mortem electrical stimulation on color, texture, pH, and cooking loss of hot and cold deboned chicken broiler breast meat. Poultry Sci. 67: 1536–1544.
   Web of Science ®Google Scholar
• HAMILTON, P.B. (1992) The use of high-performance liquid chromatography for studying pigmentation. Poultry Sci. 71: 718–724.
   Web of Science ®Google Scholar
• HEFFNER, J., ROY, E.P., DAVIS, B.H. and HILTON, W.B. (1964) Consumer preference for broiler pigmentation in New Orleans, Louisiana, Bulletin 586, Louisiana Agricultural Experiment Station.
   Google Scholar
• HENCKEN, H. (1992) Chemical and physiological behavior of feed carotenoids and their effects on pigmentation. Poultry Sci. 71: 711–717.
   PubMed Web of Science ®Google Scholar
• KHAN, N., Editor (2001) The Poultry Production Guide. Elsevier International, Doetinchem, The Netherlands.
   Google Scholar
• KIM, J.W., FLETCHER, D.L. and CAMPION, D.R. (1988) Research Note: The effect of electrical stunning and hot boning on broiler breast meat characteristics. Poultry Sci. 67: 674–676.
   Web of Science ®Google Scholar
• KOONZ, C.H., DARROW, M.I. and ESSARY, E.O. (1954) Factors influencing tenderness of principal muscles composing the poultry carcass. Food Technol. 8: 97–100.
   Web of Science ®Google Scholar
• KOTULA, A.W., DREWNIAK, E.E. and DAVIS, L.L. (1957) Effect of carbon dioxide immobilization on the bleeding of chickens. Poultry Sci. 36: 585–589.
   Web of Science ®Google Scholar
• KOTULA, K.L. and WANG, Y. (1994) Characterization of broiler meat quality factors as influenced by feed withdrawal time. J. Appl. Poultry Res. 3: 103–110.
   Google Scholar
• LEE, Y.B., HARGUS, G.L., HAGBERG, E.C. and FORSYTHE, R.H. (1976) Effect of antemortem environmental temperatures on postmortem glycolysis and tenderness in excised broiler breast muscle. J. Food Sci. 41: 1466–1469.
   Web of Science ®Google Scholar
• LEE, Y.B., HARGUS, G.L., WEBB, J.E., RICKANSRUD, D.A. and HAGBERG, E.C. (1979) Effect of electrical stunning on post-mortem biochemical changes and tenderness in broiler breast muscle. J. Food Sci. 44: 1121–1128.
   Web of Science ®Google Scholar
• LI, Y., SIEBENMORGEN, T.J. and GRIFFIS, C.L. (1993) Electrical stimulation in poultry: A review and evaluation. Poultry Sci. 72: 7–22.
   Web of Science ®Google Scholar
• MA, R.T-I. and ADDIS, P.B. (1973) The association of struggle during ex-sanguination to glycolysis, protein solubility and shear in turkey pectoralis muscle. J. Food Sci. 38: 995–997.
   Web of Science ®Google Scholar
• MAGA, J.A. (1994) Pink discoloration in cooked white meat. Food Reviews International, 10(3): 273–286.
   Web of Science ®Google Scholar
• MAKI, A. and FRONING, G.W. (1987) Effect of post-mortem electrical stimulation on quality of turkey meat. Poultry Sci. 66: 1155–1157.
   Web of Science ®Google Scholar
• MALLIA, J.G., BARBUT, S., VAILLANCOURT, J.-P., MARTIN, S.W. and MCEWEN, S.A. (2000) Roaster breast meat condemned for cyanosis: A dark firm dry-like condition? Poultry Sci. 79: 908–912.
   Web of Science ®Google Scholar
• MARION, J.E. and PETERSON, R.A. (1987) Composition, pigmentation, and yield by parts of different brands of broilers in grocery stores, Poultry Sci. 66: 1174–1179.
   Web of Science ®Google Scholar
• MEAD, G.C., Editor (1989) Processing of Poultry. Elsevier Science Publishers Ltd. Essex IG11 8JU, England.
   Google Scholar
• MELLOR, D.B., STRINGER, P.A. and MOUNTNEY, G.J. (1958) The influence of glycogen on the tenderness of broiler meat. Poultry Sci. 37: 1028–1034.
   Web of Science ®Google Scholar
• MILLER, R.K. (1994) Quality characteristics. In, “Muscle Foods; Meat, Poultry, and Seafood Technology”, Ed. Kinsman, D.M., Kotula, A.W. and Breidenstein, Chapman & Hall, New York, pages 296–332.
   Google Scholar
• MOHAN RAJ, A.B., GREY, T.C., AUDSELY, A.R. and GREGORY, N.G. (1990) Effect of electrical and gaseous stunning on the carcase and meat quality of broilers. Br. Poultry Sci. 31: 725–733.
   Web of Science ®Google Scholar
• MOHAN RAJ, A.B., GREY, T.C. and GREGORY, N.G. (1991) Effect of early filleting on the texture of breast muscle of broilers stunned with argon-induced anoxia. Br. Poultry Sci. 32: 319–325.
   Web of Science ®Google Scholar
• MOUNTNEY, G.J. (1966) Poultry Products Technology. The AVI Publishing Co., Wesport, Connecticut, USA.
   Google Scholar
• MOUNTNEY, G.J. and PARKHUST, C.R. (1995) Poultry Products Technology: Third Edition. Food Products Press, The Haworth Press, Inc., Binghampton, NY 13904 USA.
   Google Scholar
• MUGLER, D.J. and CUNNINGHAM, F.E. (1972) Factors affecting poultry meat color - A review. World's Poultry Science Journal 28(4): 400–406.
   Web of Science ®Google Scholar
• MURRAY, H.C. and ROSENBERG, M.M. (1953) Studies on blood sugar and glycogen levels in chickens. Poultry Sci. 32: 805–811.
   Web of Science ®Google Scholar
• NGOKA, D.A. and FRONING, G.W. (1982) Effect of free struggle and pre-slaughter excitement on color of turkey breast muscles. Poultry Sci. 61: 2291–2293.
   Web of Science ®Google Scholar
• NORTHCUTT, J.K., FOEGEDING, E.A. and EDENS, F.W. (1994) Water holding properties of thermally preconditioned chicken breast and leg meat. Poultry Sci. 73: 308–316.
   PubMed Web of Science ®Google Scholar
• OWENS, C.M., HIRSCHLER, E.M., MCKEE, S.R., MARTINEZ-DAWSON, R. and SAMS, A.R. (2000a) The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant. Poultry Sci. 79: 553–558.
   PubMed Web of Science ®Google Scholar
• OWENS, C.M., MATTHEWS, N.S. and SAMS, A.R. (2000b) The use of halothane gas to identify turkeys prone to developing pale, exudative meat when transported before slaughter. Poultry Sci. 79: 789–795.
   PubMed Web of Science ®Google Scholar
• OWENS, C.M., MCKEE, S.R. and MATTHEWS, N.S. and SAMS, A.R. (2000c) The development of pale, exudative meat in two genetic lines of turkeys subjected to heat stress and its prediction by halothane screening. Poultry Sci. 79: 430–435.
   PubMed Web of Science ®Google Scholar
• OWENS, C.M. and SAMS, A.R. (1997) Muscle metabolism and meat quality of pectoralis from turkeys treated with postmortem electrical stimulation. Poultry Sci. 76: 1047–1051.
   Web of Science ®Google Scholar
• OWENS, C.M. and SAMS, A.R. (2000) The influence of transportation on turkey meat quality. Poultry Sci. 79: 1204–1207.
   PubMed Web of Science ®Google Scholar
• PALMER, L.S. (1915) Xanthophyll, the principal natural yellow pigment of the egg yolk, body fat, and blood serum of the hen. The physiological relation of the pigment to the Xanthophyll of plants. The Journal of Biological Chemistry 23: 261–279.
   Google Scholar
• PAPINAHO, P.A. and FLETCHER, D.L. (1995) Effect of stunning amperage on broiler breast muscle rigor development and meat quality. Poultry Sci. 74: 1527–1532.
   PubMed Web of Science ®Google Scholar
• PAPINAHO, P.A. and FLETCHER, D.L. (1996) The effect of stunning amperage and deboning time on early rigor development and breast meat quality of broilers. Poultry Sci. 75: 672–676.
   PubMed Web of Science ®Google Scholar
• PAPINAHO, P.A., FLETCHER, D.L. and BUHR, R.J. (1995) Effect of electrical stunning amperage and perimortem struggle on broiler breast rigor development and quality. Poultry Sci. 74: 1533–1539.
   PubMed Web of Science ®Google Scholar
• PETRACCI, M. and FLETCHER, D.L. (2002) Broiler skin and meat color changes during storage. Poultry Sci. (In press)
   Google Scholar
• POOLE, G.H. and FLETCHER, D.L. (1998) Comparison of a modified atmosphere stunning-killing system to conventional electrical stunning and killing on selected broiler breast muscle rigor development and meat quality attributes. Poultry Sci. 77: 342–347.
   PubMed Web of Science ®Google Scholar
• QIAO, M., FLETCHER, D.L., SMITH, D.P. and NORTHCUTT, J.K. (2001) The effect of broiler breast meat color on ph, moisture, water-holding capacity, and emulsification capacity. Poultry Sci. 80: 676–680.
   PubMed Web of Science ®Google Scholar
• QIAO, M., FLETCHER, D.L., NORTHCUTT, J.K. and SMITH, D.P. (2002) The relationship between raw broiler breast meat color and composition. Poultry Sci. (Accepted and In Press).
   Google Scholar
• RASKOPF, B.D., KIDD, I.H. and GOFF, O.E. (1961) Effects of diets containing milo on broilers, Tennessee Agr. Exp. Sta. Bul. No. 324.
   Google Scholar
• SAMS, A.R. (1990) Electrical stimulation and high temperature conditioning of broiler carcasses. Poultry Sci. 69: 1781–1786.
   Web of Science ®Google Scholar
• SAMS, A.R. (1994) Electrical stimulation at commercial line speeds. Broiler Ind. 57(12): 18–23.
   Google Scholar
• SAMS, A.R. (1995) Electrical stimulation at commercial line speeds - an update. Broiler Ind. 58(11): 20–23.
   Google Scholar
• SAMS, A.R., Editor (2001) Poultry Meat Processing. CRC Press LLC, Boca Raton, Florida 33431, USA.
   Google Scholar
• SHRIMPTON, D.H. (1960) Some causes of toughness in broilers (young roasting chickens) 1. Packing station procedure, its influence on the chemical changes associated with rigor mortis and on the tenderness of the flesh. Br. Poultry Sci. 1: 101–110.
   Google Scholar
• SIMPSON, M.D. and GOODWIN, T.L. (1975) Tenderness of broilers as affected by processing plants and seasons of the year. Poultry Sci. 54: 275–279.
   Web of Science ®Google Scholar
• STADELMAN, W.J., OLSON, V.M., SHEMWELL, G.A. and PASCH, S. (1988) Egg and Poultry Meat Processing. Ellis Horwood Ltd., Chichester, England.
   Google Scholar
• SUNDE, M.L. (1992) Introduction to the symposium; The scientific way to pigment poultry products. Poultry Sci. 71: 709–710.
   PubMed Web of Science ®Google Scholar
• TUNG, H.T., SMITH, J.W. and HAMILTON, P.B. (1971) Aflatoxicosis and bruising in the chicken. Poultry Sci. 50: 795–800.
   PubMed Web of Science ®Google Scholar
• VEERKAMP, C.H. (1987) Stunning and killing broilers. Proc. 8th European Symp. on Poultry Meat Quality, Budapest, Hungary, pp 121–126.
   Google Scholar
• WALKER, J.M. and FLETCHER, D.L. (1993) Effect of ante-mortem epinephrine injections on broiler breast meat color, pH, and haem concentration. Poultry Sci. 72(Suppl. 1): 138.
   Google Scholar
• WALKER, L.T., BIRKHOLD, S.G., KANG, I.S. and SAMS, A.R. (1994) A comparison of treatments for reducing the toughness of early-harvested broiler pectoralis. Poultry Sci. 73: 464–467.
   Web of Science ®Google Scholar
• WHEELER, B.R., MCKEE, S.R., MATHEWS, N.S., MILLER, R.K. and SAMS, A.R. (1999) A halothane test to detect turkeys prone to developing pale, soft, and exudative meat. Poultry Sci. 78: 1634–1638.
   Web of Science ®Google Scholar
• WILLIAMS, W.D. (1992) Origin and impact of color on consumer preference for food. Poultry Sci. 71: 744–746.
   PubMed Web of Science ®Google Scholar
• WOELFEL, R.L., OWENS, C.M., HIRSCHLER, E.M. and SAMS, A.R. (1998) The incidence and characterization of pale, soft and exudative chicken meat in a commercial plant. Poultry Sci. 77(Suppl. 1): 62.
   PubMed Web of Science ®Google Scholar
• WOOD, D.F. and RICHARDS, J.F. (1975) Effect of pre-slaughter epinephrine injection on post mortem aspects of chicken broiler pectoralis muscle. Poultry Sci. 54: 520–527.
   Web of Science ®Google Scholar
• WU, W., JEROME, D. and NAGARAJ, R. (1994) Increased redness in turkey breast muscle induced by Fusarial culture materials. Poultry Sci. 73: 331–335.
   PubMed Web of Science ®Google Scholar
• YANG, C.C. and CHEN, T.C. (1993) Effects of refrigerated storage, pH adjustment, and marinade on color of raw and microwave cooked chicken meat. Poultry Sci. 72: 355–362.
   Web of Science ®Google Scholar
• ZOCCHI, C. and SAMS, A.R. (1996) The use of electrical stimulation and extended aging times to reduce the aging needed to achieve maximum tenderness in broiler breast fillets. Poultry Sci. 75(Suppl. 1): 21.
   Google Scholar