Hostname: page-component-8448b6f56d-cfpbc Total loading time: 0 Render date: 2024-04-17T16:33:04.465Z Has data issue: false hasContentIssue false
  • English
  • Français

Harmonization of methodologies for the assessment of poultry meat quality features

Published online by Cambridge University Press:  01 March 2011

M. PETRACCI  and
E. BAÉZA
M. PETRACCI*
Affiliation:
Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47522 Cesena (FC), Italy
E. BAÉZA
Affiliation:
INRA, UR83 Unité de Recherches Avicoles, 37380 Nouzilly, France
*
Corresponding author: m.petracci@unibo.it
Get access

Abstract

Many different methods measuring meat quality traits are available which are based on different principles, and instruments and/or probes. In view of the complexity of meat processes after slaughter and quality trait determination, it is not surprising that the results obtained in different studies and laboratories are not always in agreement. For comparison of results it is therefore necessary to keep strictly to measurable specifications, which is why standardisation is indispensable. The Working Group 5 Poultry Meat Quality group of the WPSA European Federation has been asked to produce a document which would serve as a common base methodology that would permit comparison between research projects carried out by different groups, based on international research programmes. This paper represents the first step of this work including chemical (moisture, total lipids, proteins, ash, fatty acid composition, cholesterol, susceptibility to oxidation, amino acids, collagen and pigments) and physical traits (pH, R-value, colour, water holding capacity, texture and sarcomere length). For the evaluation of chemical composition, there are standard methods available which are largely adopted in the majority of published papers. However, there is still a need to standardise methods for determining the physical traits to facilitate comparisons between studies and to provide reference values.

Keywords

meat qualityanalysisharmonization
Type
Working Group Report
Information
World's Poultry Science Journal , Volume 67 , Issue 1 , March 2011 , pp. 137 - 151
Copyright
Copyright © World's Poultry Science Association 2011

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

ACTON, J.C. and DAWSON, P.L. (1994) Color as a functional property of proteins, in: HETTIARACHCHY, N.S. & ZIEGLER, R. (Eds) Protein functionality in Food Systems, pp. 357-381 (New York, Marcel Dekker Publ.).Google Scholar
AMSA, (1995) Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. Am. Meat Sci. Assoc. Chicago, IL.Google Scholar
AOAC, (1990) Official Method of Analysis (15th Ed.). Assoc. Offic. Anal. Chem., Washington, DC.Google Scholar
BAEZA, E. (2004) Measuring quality parameters, in: MEAD, G.C. (Eds) Poultry meat processing and quality, pp. 305-331 (Cambridge, Woodhead Publishing Limited).Google Scholar
BARBUT, S. (2002a) Meat color and Flavor. In: Poultry products processing. An industry guide, pp 515-535 (New York, CRC Press).Google Scholar
BARBUT, S. (2002b) Measuring sensory and functional properties. In: Poultry products processing. An industry guide, pp. 467-513 (New York, CRC Press).Google Scholar
BERGMAN, I. and LOXLEY, R. (1963) Two improved and simplified methods for the spectrophotmetric determination of hydroxyproline. Analytical Chemistry 35: 1961-1965.CrossRefGoogle Scholar
BIANCHI, M. and FLETCHER, D.L. (2002) Effects of broiler breast meat thickness and background on color measurements. Poultry Science 81: 1766-1769.CrossRefGoogle ScholarPubMed
BOURNE, M.C. (1978) Texture profile analysis. Food Technology 32: 62-66.Google Scholar
CIE, (1978) International Commission on Illumination, Recommendations on Uniform Color Spaces, Color Difference Equations, Psycometric Color Terms. Suppl. No. 15 C.I.E. Publication No. 15 (E-1.3.1) 1971/(TO-1.3). Bureau Central de la C.I.E., Paris, France.Google Scholar
CAVITT, L.C., YOUM, G.W., MEULLENET, J.F., OWENS, C.M. and XIONG, R. (2004) Prediction of poultry meat tenderness using razor blade shear, allo-kramer shear, and sarcomere length. Journal of Food Science 69: S11-S15.CrossRefGoogle Scholar
CROSS, H.R., WEST, R.L. and DUTSON, T.R. (1980) Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Science 5: 261-266.CrossRefGoogle Scholar
CULIOLI, J., TOURAILLE, C., BORDES, P. and GIRARD, J.P. (1990) Caractéristiques des carcasses et de la viande du poulet label fermier. Archiv fùr Geflügelkunde 53: 237-245.Google Scholar
DRAPER, H.H., SQUIRES, E.J., MAHMOODI, H., WU, J., AGARWAL, S. and HADLEY, M. (1993) A comparative evaluation of thiobarbituric acid methods for the determination of malondialdehyde in biological materials. Free radical biology & medicine 15: 353-363.CrossRefGoogle ScholarPubMed
FLETCHER, D.L. (2002) Poultry meat quality. World's Poultry Science Journal 58: 131-145.CrossRefGoogle Scholar
FOLCH, J., LEES, M. and SOLANE-STANLEY, G.H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226: 497-509.CrossRefGoogle ScholarPubMed
FRONING, G.W. (1995) Color of poultry meat. Poultry and Avian Biology Reviews 6: 1-11.Google Scholar
GIF, P., TOURNAYRE, P. and CULIOLI, J. (1995) Automatisation d'un banc de mesure de la longueur des sarcomères de la viande par diffraction d'une lumière cohérente (laser). Viandes et Produits Carnés 16: 39-45.Google Scholar
GIL, M., HOURTOS, M. and SARRAGA, C. (1998) Automatisation d'un banc de mesure de la longueur des sarcomères de la viande par diffraction d'une lumière cohérente (laser). Viandes et Produits Carnès 16: 385-390.Google Scholar
HILL, F. (1966) The solubility of intramuscular collagen in meat animals of various ages. Journal of Food Science 31: 161-166.CrossRefGoogle Scholar
HONIKEL, K.O. (1998) Reference methods for the assessment of physical characteristics of meat. Meat Science 49: 447-457.CrossRefGoogle ScholarPubMed
HONIKEL, K.O. and FISCHER, C. (1977) A rapid method for the detection of PSE and DFD porcine muscles. Journal of Food Science 42: 1633-1636.CrossRefGoogle Scholar
HORNSEY, H.C. (1956) The colour of cooked cured pork – Estimation of the nitric oxide-haem pigments. Journal of the Science of Food and Agriculture 46: 534-540.CrossRefGoogle Scholar
HUNTER, R.S. (1975) The measurements of appearance (New York, John Wiley and Sons Publ.).Google Scholar
JEACOCKE, R.E. (1977) Continuous measurement of the pH of beef muscle in intact beef carcasses. Journal of Food Technology 12: 375-386.CrossRefGoogle Scholar
JO, C. and AHN, D.U. (1998) Fluorometric analysis of 2-Thiobarbituric Acid Reactive Substances in turkey. Poult Science 77: 475-480.CrossRefGoogle ScholarPubMed
KAUFFMAN, R.G., EIKELEMBOOM, G., VAN DER WAL, P.G. and ZAAR, M. (1986b) A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle. Meat Science 18: 307-322.CrossRefGoogle ScholarPubMed
KAUFFMAN, R.G., EIKELENBOOM, G., VAN DER WAL, P.G., MERKUS, G. and ZAAR, M. (1986a) The use of filter paper to estimate drip loss of porcine musculature. Meat Science 18: 191-200.CrossRefGoogle ScholarPubMed
KOLCZAK, T., POSPIECH, E., PALKA, K. and LACKI, J. (2003) Changes in structure of psoas major and minor and semitendinosus muscles of calves, heifers and cows during post-mortem ageing. Meat Science 64: 77-83.CrossRefGoogle ScholarPubMed
KOOLMEES, P.A., KORTEKNIE, F. and SMULDERS, F.J.M. (1986) Accuracy and utility of sarcomere length assessment by laser diffraction. Food Microstructure 5: 71-76.Google Scholar
KORNBURST, D.J. and MAVIS, R.D. (1980) Relative susceptibility of microsomes from lung, heart, liver kidney, brain, tests to lipid peroxidation. Lipids 15: 315-322.CrossRefGoogle Scholar
KUBER, P.S., DUCKETT, S.K., BUSBOOM, J.R., SNOWDER, G.D., DODSON, M.V., VIERCK, J.L. and BAILEY, J.F. (2003) Measuring the effects of phenotype and mechanical restraint on proteolytic degradation and rigor shortening in callipyge lamb longissimus dorsi muscle during extended aging. Meat Science 63: 325-331.CrossRefGoogle ScholarPubMed
LETH, T. (2004) Chemical analysis for specific components: major meat components, in: JENSEN, W.K. (Ed.) Encyclopedia of Meat Sciences, pp. 185-190 (Oxford, Elsevier Ltd).Google Scholar
LETH, T. and ERTBJERG, P. (2004) Chemical analysis for specific components: micronutrients and other minor meat components, in: JENSEN, W.K. (Ed.) Encyclopedia of Meat Sciences, pp. 190-195 (Oxford, Elsevier Ltd).Google Scholar
LISTRAT, A., RAKADJIYSKI, N., JURIE, C., PICARD, B., TOURAILLE, C. and GEAY, Y. (1999) Effect of type of diet on muscle characteristics and meat palatability of growing Salers bulls. Meat Science 53: 115-124.CrossRefGoogle ScholarPubMed
LIU, A., NISHIMURA, T. and TAKAHASHI, K. (1996) Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles. Meat Science 43: 43-49.CrossRefGoogle ScholarPubMed
LOWRY, O.H., ROSEBROUGH, N.J., FARR, A.L. and RANDALL, R.J. (1951) Protein measurement with the folin phenol reagent. Journal of Biological Chemistry 193: 265-275.CrossRefGoogle ScholarPubMed
LYNCH, S.M. and FREI, B. (1993) Mechanisms of copper-and iron-dependent oxidative modification of human low-density lipoprotein. Journal of Lipid Research 34: 1745-1751.CrossRefGoogle ScholarPubMed
LYON, B.G. and LYON, C.E. (2001) Meat quality: sensory and instrumental evaluation, in: SAMS A.R. (Ed.) Poultry meat processing, pp. 97-120 (CRC Press, New York, NY).Google Scholar
PETRACCI, M. and FLETCHER, D.L. (2002) Broiler skin and meat color changes during storage. Poultry Science 81: 1589-1597.CrossRefGoogle ScholarPubMed
SEBRANEK, J.G. (2004) Chemical analysis: raw material composition analysis, in: JENSEN, W.K. (Ed.) Encyclopedia of Meat Sciences, pp. 173-179 (Oxford, Elsevier Ltd).Google Scholar
SILVA, J.A., PATARATA, L. and MARTINS, C. (1999) Influence of ultimate pH on bovine meat tenderness during ageing. Meat Science 52: 453-549.CrossRefGoogle ScholarPubMed
SMITH, D.P., FLETCHER, D.L., BUHR, R.J. and BEYER, R.S. (1993) Pecking duckling and broiler chicken pectoralis muscle structure and composition. Poultry Science 72: 202-208.CrossRefGoogle Scholar
STEWART, M.R., ZIPSER, M.W. and WATTS, B.M. (1965) The use of reflectance spectrophotometry for the assay of raw meat pigments. Journal of Food Science 30: 464-469.CrossRefGoogle Scholar
TROUT, G.R. (1988) Techniques for measuring water binding capacity in muscle foods- a review of methodology. Meat Science 23: 235-252.CrossRefGoogle Scholar
VAN DEN OORDS, A.H. and WESDORP, J.J. (1971) Analysis of pigments in intact beef samples. Journal of Food Technology 6: 1-8.Google Scholar
VAN LAACK, R.L.J.M., LIU, C.-H., SMITH, M.O. and LOVEDAY, H.D. (2000) Characteristics of Pale, Soft, Exudative broiler breast meat. Poultry Science 79: 1057-1061.CrossRefGoogle ScholarPubMed
WOESSNER, J.F. (1961) The determination of collagen in tissue and protein samples containing small proportions of amino acid. Archives of Biochemistry and Biophysics 93: 440-448.CrossRefGoogle Scholar
ZHANG, M., MITTAL, G.S. and BARBUT, S. (1993) Optimum conditions to measure water holding capacity of beef products by press method. Journal of Muscle Food 4: 255-8.CrossRefGoogle Scholar