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Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics
Korean J. Food Sci. An. 2017;37:873-883
Published online December 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Ishamri Ismail1,2 and Seon-Tea Joo1,3*

1Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea
2Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200, Terengganu, Malaysia
3Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
Correspondence to: Seon-Tea Joo
Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea
Tel: +82-55-772-1943 Fax: +82-55-772-1949 E-mail: stjoo@gnu.ac.kr
Received November 13, 2017; Revised November 18, 2017; Accepted November 20, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Variations in the definition of poultry meat quality exist because the quality traits are not solely based on intrinsic and extrinsic factors but also consumers’ preference. Appearance quality traits (AQT), eating quality traits (EQT), and reliance quality traits (RQT) are the major factors focused by the consumer before buying good quality of poultry meat. AQT and EQT of poultry meat are controlled by physical and biochemical characteristics of muscle fibers which can be categorized into a total number of fibers (TNF), cross-sectional area of fibers (CSAF), and fiber type composition (FTC). In poultry meat, it has been shown that muscle fiber properties play a key role in meat quality because numerous studies have reported the relationships between quality traits and fiber characteristics. Despite intensive research has been carried out to manipulate the muscle fiber to improve poultry meat quality, demand in a rapid growth of poultry muscle has correlated to the deterioration in the meat quality. The present paper reviews the definition of poultry meat quality, meat quality traits, and variations of meat quality. Also, this review presents recent knowledge underlying the relationship between poultry meat quality traits and muscle fiber characteristics.
Keywords : poultry meat, muscle fiber characteristics, PSE, chicken, muscle growth


December 2017, 37 (6)