Conversion of chicken muscle to meat and factors affecting chicken meat quality: a review

• Polycarpe Ulbad Tougan1, Mahamadou Dahouda2, Chakirath Folakè Arikè Salifou1,Serge Gbênagnon Ahounou Ahounou1, Marc T. Kpodekon1, Guy Apollinaire Mensah3,André Thewis4, Issaka Youssao Abdou Karim1

1. Department of Animal Production and Health, Polytechnic School of Abomey-Calavi, 01 BP 2009, Cotonou, Republic of Benin
2. Department of Animal Production, Faculty of Agronomic Science, University of Abomey-Calavi, 01 BP 526, Republic of Benin
3. Agricultural Research Center of Agonkanmey, National Institute of Agricultural Research of Benin, 01 BP 884, Cotonou 01, Republic of Benin
4. Animal Sciences Unit, Gembloux Agro Bio Tech, University of Liege, Passage des Déportés, 2, 5030 Gembloux, Belgium

Chicken meat results from overall biochemical and mechanical changes of the muscles after the slaughtering process. The transformation of muscle in meat is a control point in the determinism of meat quality. Several and complex factors can affect poultry meat quality properties. Therefore, genotype, age, sex, type of muscle, the structure of muscle fiber, production system, feeding, feed and water withdrawal, transport, slaughter process, post mortem aging time promote a significant difference in parameters of technological, sensorial, and nutritional quality of chicken meat.

However, differences in meat quality exist between fast and slow-growing chicken genotypes. Furthermore, older chickens present a lower ultimate pH, redder breast meat, higher shear force, and drip loss, lower yield, and more important intramuscular fat. At equivalent age, the male chickens are less fatty than the females, while crude protein content is higher in males than females.

Production systems, such as traditional free-range and improved farming, promote differences in color, texture, chemical composition, and the fatty acid composition of meat, with the higher protein content, the lower fat content, and favorable fatty acid profile reported from chicken of free range system.

The motory activity of birds in free-range results in tough texture and high cooking loss in the meat during heating (80-100°C). Diet composition affects fatty acid composition and meat flavor. Higher breast meat redness was found in birds that were transported for the shortest distance or not transported than in those after a long distance.

Full Article Available at Volume 3, Number 8, August 2013 – IJAAR

Journal: International Journal of Agronomy and Agricultural Research (IJAAR)