What factors affects the poultry meats tenderness and juiciness?
Research Question
Academic Insights
The tenderness and juiciness of poultry meat are influenced by a variety of factors including physical, chemical, and environmental conditions.
Key Insights
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Physical and Chemical Factors:
- Cooking and Freezing: Cooking before freezing and gamma irradiation have minor effects on the tenderness of adequately aged poultry meat .
- pH Levels: The pH of the meat is a critical factor, with variations affecting tenderness and juiciness. Lower pH levels are associated with increased tenderness .
- Moisture Binding Capacity: Higher moisture binding capacity, as seen in turkey meat, contributes to juiciness .
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Environmental and Management Factors:
- Stress and Activity: Stress levels and physical activity, influenced by housing conditions, significantly impact meat quality. For instance, stress from crowded conditions can lead to tougher meat .
- Animal Hygiene and Feed: Proper hygiene, quality feed, and water are essential for maintaining meat quality. The use of genetically modified organisms (GMOs) and growth stimulants in feed can negatively affect meat quality .
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Consumer Perception:
- Sensory Properties: Tenderness is a key factor influencing consumer preference and purchasing decisions. Other sensory properties such as color, aroma, and taste also play significant roles .
Conclusion
The tenderness and juiciness of poultry meat are determined by a combination of physical, chemical, and environmental factors. Effective management of these factors, including stress reduction, proper feeding, and maintaining optimal pH levels, is crucial for producing high-quality poultry meat that meets consumer preferences.
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