Characteristics of cold-induced dark, firm, dry broiler chicken breast meat

References

• Allen , CD , Fletcher , DL , Northcutt , JK and Russell , SM . 1998 . The relationship of broiler breast colour to meat quality and shelf-life . Poultry Science , 77 : 361 – 366 .
   PubMed Web of Science ®Google Scholar
• Averos , X , Herranz , A , Sanchez , R , Comella , JX and Gosalvez , LF . 2007 . Serum stress parameters in pigs transported to slaughter under commercial conditions in different seasons . Veterinarni Medicina , 52 : 333 – 342 .
   Web of Science ®Google Scholar
• Babji , AS , Froning , GW and Ngoka , DA . 1982 . The effect of preslaughter environmental temperature in the presence of electrolyte treatment on turkey meat quality . Poultry Science , 61 : 2385 – 2389 .
   Web of Science ®Google Scholar
• Barbut , S , Zhang , L and Marcone , M . 2005 . Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets . Poultry Science , 84 : 797 – 802 .
   PubMed Web of Science ®Google Scholar
• Bendall , JR . 1973 . “ Post-mortem changes in muscle ” . In Structure and Function of Muscle , Edited by: Bourne , G.H. New York : Academic Press .
   Google Scholar
• Berri , C , Debut , M , Sante-Lhoutellier , V , Amould , C , Boutten , B , Sellier , N , Baeza , E , Jehl , N , Jego , Y , Duclos , MJ and Le Bihan-Dual , E . 2005 . Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death . British Poultry Science , 46 : 572 – 579 .
   PubMed Web of Science ®Google Scholar
• Berri , C , Le Bihan-Duval , E , Debut , M , Sante-Lhoutellier , V , Baeza , E , Gigaud , V , Jego , Y and Duclos , MJ . 2007 . Conseqence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens . Journal of Animal Science , 85 : 2005 – 2011 .
   PubMed Web of Science ®Google Scholar
• Bianchi , M , Petracci , M and Cavani , C . 2006 . The influence of genotype, market live weight, transportation, and holding conditions prior to slaughter on broiler breast meat colour . Poultry Science , 85 : 123 – 128 .
   PubMed Web of Science ®Google Scholar
• Block , BA . 1994 . Thermogenesis in muscle . Annual Reviews of Physiology , 56 : 535 – 577 .
   PubMed Web of Science ®Google Scholar
• Cook, T.W. (1998) Factors contributing to the incidence of “dark-cutting” condition in beef carcasses and management strategies to prevent reductions in value as a result of their occurrence. Master’s Thesis, Texas Tech University, Lubbock, Texas
   Google Scholar
• Dadgar , S , Lee , ES , Leer , TLV , Burlinguette , N , Classen , HL , Crowe , TG and Shand , PJ . 2010 . Effect of microclimate temperature during transportation of broiler chickens on quality of the Pectoralis major muscle . Poultry Science , 89 : 1033 – 1041 .
   PubMed Web of Science ®Google Scholar
• Dadgar , S , Lee , ES , Leer , TLV , Classen , HL , Crowe , TG and Shand , PJ . 2011 . Effect of acute cold exposure, age, sex, and lairage on broiler breast meat quality . Poultry Science , 90 : 444 – 457 .
   PubMed Web of Science ®Google Scholar
• De La Fuente , J , Diaz , MT , Ibanez , M and Gonzalez De Chavarri , E . 2007 . Physiological response of rabbits to heat, cold, noise and mixing in the context of transport . Animal Welfare , 16 : 41 – 47 .
   Web of Science ®Google Scholar
• Fletcher , DL , Qiao , M and Smith , DP . 2000 . The relationship of raw broiler breast meat colour and pH to cooked meat colour and pH . Poultry Science , 79 : 784 – 788 .
   PubMed Web of Science ®Google Scholar
• Froning , GW , Babji , AS and Mather , FB . 1978 . The effect of preslaughter temperature, stress, struggle and anesthetization on colour and textural characteristics of turkey muscle . Poultry Science , 57 : 630 – 633 .
   Web of Science ®Google Scholar
• Guardia , MD , Estany , J , Balasch , S , Oliver , MA , Gispert , M and Diestre , A . 2005 . Risk assessment of DFD meat due to pre-slaughter conditions in pigs . Meat Science , 70 : 709 – 716 .
   Web of Science ®Google Scholar
• Hartschuh, J.K., Novakofski, J. & Mckeith, F.K. (2002) Practical aspects of the glycolytic potential assay. Proceedings of the 55th Annual Reciprocal Meat Conference, Michigan, pp. 39–42
   Google Scholar
• Holm , CGP and Fletcher , DL . 1997 . Antemortem holding temperatures and broiler breast meat quality . Journal of Applied Poultry Research , 6 : 180 – 184 .
   Web of Science ®Google Scholar
• Lee , YB , Hargus , GL , Hagberg , EC and Forsythe , RH . 1976 . Effect of antemortem environmental temperatures on postmortem glycolysis and tenderness in excised broiler breast muscle . Journal of Food Science , 41 : 1466 – 1469 .
   Web of Science ®Google Scholar
• Lésiow, T., Oziemblowski, M. & Szkudlarek, S. (2007) Incidence of PSE and DFD in chicken broiler breast muscles 24 h p.m. Proceedings of XVIII European Symposium on the Quality of Poultry Meat and XII European Symposium on the Quality of Eggs and Egg Products, Prague, Czech Republic, pp. 265–266
   Google Scholar
• Mallia , JG , Barbut , S , Vaillancourt , JP , Martin , SW and Mcewen , SA . 2000 . A dark, firm dry-like condition in turkeys condemned for cyanosis . Poultry Science , 79 : 281 – 285 .
   PubMed Web of Science ®Google Scholar
• Monin , G and Sellier , P . 1985 . Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: the case of the Hampshire breed . Meat Science , 13 : 49 – 63 .
   PubMed Web of Science ®Google Scholar
• Passonneau , JV and Lauderdale , VR . 1974 . A comparison of three methods of glycogen measurement in tissues . Analytical Biochemistry , 60 : 405 – 412 .
   PubMed Web of Science ®Google Scholar
• Petracci , M , Betti , M , Bianchi , M and Cavani , M . 2004 . Colour variation and characterization of broiler breast meat during processing in Italy . Poultry Science , 83 : 2086 – 2092 .
   PubMed Web of Science ®Google Scholar
• Puolanne, E.J., Poso, A.R., Ruusunen, M.H. Sepponen, K.V. & Kyla-Puhju, M.S. (2002) Lactic acid in muscle and its effects on meat quality. Proceedings of the 55th Annual Reciprocal Meat Conference, Michigan, pp. 57–60
   Google Scholar
• Qiao , M , Fletcher , DL , Smith , DP and Northcutt , JK . 2001 . The effect of broiler breast meat colour on pH, moisture, water-holding capacity, and emulsification capacity . Poultry Science , 80 : 676 – 680 .
   PubMed Web of Science ®Google Scholar
• Rammouz , RE , Babile , R and Fernandez , X . 2004a . Effect of ultimate pH on the physicochemical and biochemical characteristics of turkey breast muscle showing normal rate of post-mortem pH fall . Poultry Science , 83 : 1750 – 1757 .
   PubMed Web of Science ®Google Scholar
• Rammouz , RE , Berri , C , Le Bihan-Duval , E , Babile , R and Fernandez , X . 2004b . Breed differences in the biochemical determinism of ultimate pH in breast muscles of broiler chickens – a key role of AMP deaminase . Poultry Science , 83 : 1445 – 1451 .
   PubMed Web of Science ®Google Scholar
• Scanga , JA , Belk , KE , Tatum , JD , Grandin , T and Smith , GC . 1998 . Factors contributing to the incidence of dark cutting beef . Journal of Animal Science , 76 : 2040 – 2047 .
   PubMed Web of Science ®Google Scholar
• Scopes, R.K. (1971) The biochemistry of post mortem glycolysis. Proceedings of the 17th European Meeting of Meat Research Workers. Bristol, UK, pp. 14–20
   Google Scholar
• Sturkie, P.D. (1946) Tolerance of adult chickens to hypothermia. Paper of the Journal Series, New Jersey Agricultural Experiment Station, Rutgers University, Department of Poultry Husbandry, pp. 531–536
   Google Scholar
• Van Laack , RL , Liu , CH , Smith , MO and Loveday , HD . 2000 . Characteristics of pale, soft, exudative broiler breast meat . Poultry Science , 79 : 1057 – 1061 .
   PubMed Web of Science ®Google Scholar
• Van Laack , RL , Stevens , SG and Stalder , KJ . 2001 . The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization . Journal of Animal Science , 79 : 392 – 397 .
   PubMed Web of Science ®Google Scholar
• Warren , LA , Mandell , IB and Bateman , KG . 2010 . Road transport conditions of slaughter cattle: effects on the prevalence of dark, firm and dry beef . Canadian Journal of Animal Science , 90 : 471 – 482 .
   Web of Science ®Google Scholar
• Zhang , L and Barbut , S . 2005 . Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat . British Poultry Science , 46 : 687 – 693 .
   PubMed Web of Science ®Google Scholar