Quality Poultry Meat Production

양질의 닭고기 생산 방안

  • 남기홍 (대구대학교 자연자원대학 가축사료영양학 연구실)
  • Published : 1999.03.01


Concerns about meat quality, including chicken meat, for the human diet has led to many attempts to manipulate the carcass fat and increase the eating quality. For actual eating quality, the birds must be grown and finished in a manner that results in meat that are tender, succulent and of good flavor, as well as being free from any foreign taint, flavor or safety hazard. Tenderization treatment with high voltage(820V) electrical stimulation and prechill muscle tensioning would improve the tenderness of chicken meat. Proper programs for the withdrawal of feed and water require a team approach for maximizing yield of meat and minimizing carcass contamination. Also effding of supplemental levels of-tocopherol to poultry with vegetable or fish oils increases of desirable polyunsaturated fatty acid(PUFA) content and stablizes the meat against rancidity and fish off-flavors. The nutritional effects of varying dietary ingredients on broiler carcass fat content are also important. Increasing the levels of energy in the ration increases the carcass fat content, while increasing the proteing levels decreases carcass fat content. Supplement-tation of poultry diets with amino acids such as methionine, lysine, glycine and tryptophan as well as amino acid such as well as amino acid mixtures can reduce body fat deposition. Normal stress leads to chicken muscular damage resulting in reduced meat quality, but this can be controlled by preslaughter management practices. Feed manufactures can utilize ntilize nutrient modulation to control pale soft exudative(PSE)syndrome. Finally, the success in poultry meat production depends on the consistent achievement of carefully selected levels of quality. Quality assurance should be the wider function of incorporating quality into the production system and the combination of motivating quality into actions and operations.


  1. CRC Crit Rev.Food Sci Nutr v.18 Functionality of muscle constituents in the processing of comminuted meat products Acton JC;Ziegler GR;Burge DL
  2. Poultry Sci v.72 Effect of dietary full-fat flax seed with and without antioxidant on the fatty acid composition of major lipid classes of chicken meats Ajuyah AQ;Hardin RT;Sim JS
  3. Science v.221 Dietary carcinogens and anticarcinogens Ames BN
  4. Free Radical Res Comm v.7 Endogenous oxidative DNA damage,aging and cancer Ames BN
  5. Poultry Aci v.62 Energy restriction as a mean of reductin fat pads in broilers Arafa AS;Boone MA;Janky DM;Wilson MR;Miles RD;Harms RM
  6. J Food Sci v.55 Effects of dietary oils and α-tocopherol supplementation on membranal lipid oxidation in broiler meat Asghar AC;Lin CF;Gray JI;Buckley DJ;Booren AM;Flegal CJ
  7. Poultry Sci v.70 no.Suppl.1 Internal colonigation and external carnage of artificially inoculated salmonella typhimurium from floor pens and cage reared chickens Bailey JS;Cox NA
  8. Food Res Int v.26 Colour measurements for evaluating the pale soft exudative(PSE) occurrence in turkey meat Barbut S
  9. Br Poult Sci v.17 Effects degree of fatness in broilers on other carcass characteristics:relationship between fatness and the composition of carcass fat Bartov I;Bornstain S
  10. Poultry Sci v.75 Effect of high levels of dietary iron,iron injection,and dietary vitamin E on the oxidative stability of turkey meat durtin storage Bartov I;Kanner K
  11. The National Turkey Federation's Annual Convention Feed withdrawal/fecal contamination Bilgili SF
  12. Poultry Aci v.71 Tenderization of early-harvested broiler breast fillets by high-voltage post-morden electrical stimulation and muscle tensioning Birkhold SG;Janky DM;Sams AR
  13. Poultry Sci v.72 Fragmentation,tenderness and post-morten metabolism of early-harvested broiler breast fillets from carcasses treated with electrical stimulation and muscle tensioning Birkhold SG;Sams AR
  14. Lipids v.5 Ani-mal endogenous triglycerides: Rat and chicken adipose tissue Bottino NR;Anderson RE;Reiser P
  15. The report of the British Nutrition Foundation's Task Force Unsaturated fatty acids nutritional and physio-logical significance British Nutrition Foundation(BNF)
  16. Poultry Int June Gleadthrope Experimental Husbandry Farm, Poultry Booklet No.9. Ministry of Agriculture Fishcries poultry meat growth Brat T
  17. Poultry Int June Sturdy forecasts poultry meat growth Broekhuyse CF
  18. Lipogenesis and lipolysis in normal v.62 Calabotta DF;Cherry JA;Siegel PB;Gregory EM
  19. Food Technol v.46 no.4 Cancer preventative foods and ingredients Caragay AB
  20. Meat Sci v.17 Phospholipase A₂activity calmodulin,$Ca^ 2+$ and meat quality in young and adult Hollothane-sensitive and Halothane-insensitive Cheah KS;Cheah AM;Waring JC
  21. Proceeding of the 19h World's Poultry Congress v.3 Histopathological alterations of turkey muscles at the slaughterhouse Cheral Y;Wyers M;Dupas M
  22. Feed Management v.45 no.2 Nutritional control of stress Coelho MB
  23. Feedstuffs v.54 no.18 Influence of diet on chick body composition Combs GF, Fr
  24. Reciprocal Meat Conf Proc v.44 Methods for identification and prevention of pink color in cooked meat Cornforth D;Clkins CR;Faustman C
  25. Poultry Sci v.66 Effect of post-morden boning time during simulated com-mercail processing on the tenderness of broiler breast meat Dawson PL;Janky DM;Dukes MG;Thomson LD;Woodward SA
  26. Fatty acids in foods and their health implication Fatty Acids poultry and egg products Decker EA;Cantor AH;Chow,K.K(ed.)
  27. Landbouwtijdschrift v.26 Een onderxo,over de volledige ver vanging van vismeel door sojaschroot in mestkuikensrantsoemen met varierend energiegehalte De Groots G
  28. Feedback Special : p-2e, MP, 6.95 The impact of methionine and lysine on breast mest deposition in broilers Degussa
  29. Feedstuffs v.59 no.52 Four-hour maximum urged for feed-water withdrawal Denton JH
  30. Poultry Sci v.60 Abdominal fat of broilers as influenced by dietary level of animal fat Deaton JW;McNaughton JV;Reece FN;Lott BD
  31. Poultry Sci v.64 Lipogenesis and body fat in the chick: Effect of calorie-protein ratio and dietary fat Donaldson WE
  32. Livestock Prod Sci v.17 Anomalous tissue vitamin E distribution in stress susceptible pigs after dietary vitamin E supplementation and eggects on pyruvate kinase and creatnine kinase activities Duthie GG;Arthur JR;Mills CF;Morrice PC;Nicol F
  33. Poultry Int Jan Egg processing Earnst M
  34. Poultry Int July Impact of feed withdrawal on meat quality Farr J
  35. Personal Communication Ferket P
  36. Feed Mix v.24 Use of amino acids to improve careass quality of broilers Fesher C
  37. Poultry Sci v.22 Relation of protein,fat and energy of the ration to the composition of chickens Fraps GS
  38. Br J Nutr v.75 Metabolic and endocrine changes induced by chronic heat exposure in broiler chickens 1. Growth performance, body composition and energy retention Geraert PA;Padihla JCR;Guillaumin S
  39. Proc Nutr Soc v.46 Free radicals in the pathogenesis of kwashiorkor Golden MHM;Ramdath D
  40. J food Biochem v.7 Role of muscle proteinases in maintemance of muscle integrity Goll DE;Otsuk Y;Nagainis PA;Shannon JD;Sathe SK;Muguruma M
  41. Poultry Sci v.56 Fat deposition in broilers:Effect of dietary energy to protein balance,and early life caloric resrtriction of productive performance and abdominal fat pad size Griffiths L;Leeson S;Summers JD
  42. Poultry Int April Litter and transport effects on broiler meet quality Gurer C
  43. Archiv Tierrernahrung v.21 Verdaulichkeit und Energidknnzahlen Von futterstoffen vem Huhn Hoffmann L;Schiemann R
  44. Fleischwirtsh Int v.2 Quality concepts for meat and meat products Hofman K
  45. Poultry Int Factors Which influcnce product eating quality Holroyd PH
  46. J Food Sci v.46 Influence of post-mortem changes in bovine muscle on the water-holding catacity of beef: post-mortem storage of muscle at 25C Homkel KD;Fisher C;Hamid A;Hamm R
  47. Poultry Int Mar Eating quality of poultry meat Jones JM
  48. J Animal Sci v.35 Blood acid-base status and oxygen binding during stress induced gypertherima in pigs Judge MD;Kelenboom GE;Zuidam L;Sybesma W
  49. J Animal Sci v.71 Effect of pH and ionic strength on bovine m-clapain and calpastain activity Kendall TL;Koohmaraie M;Arbona JR;Williams SE;Young LL
  50. Br Poultry Sci v.31 Effect of dietary concentration of fat and energy on fat desposition in broilers divergently selected for high or low abdominal adipose tissue Keren Zvi S;Nir I;Nitsan Z;Cahaner A
  51. J Food Tech v.13 Emulsifying properties of proteins and meat from broiler breast muscle as affected by their intial pH values Kijowski J;Niewiarowicz A
  52. J Food Technol v.13 Effect of initial pH of broiler muscles on gel forming capacity of meat proteins and on rheological characteristics of frankfurter-type sausage Kijowski J;Niewiarowicz A
  53. Meat Sci v.5 A comparison of the effects of electrical captive bolt or percussion stunning on the incidence of blood splash in lambs Kirton AH;Frazerhurst LF;Bushop WH;Winn GW
  54. Biochmie v.74 The role of $Ca^ 2+$ -dependant proteases(calpains) in postmortern proteolysis and meat tenderness Koohmaraie M
  55. J Anim Sci v.67 Ac-celeration of postmorden tenderization inovine carcasses through infusion of calciumchloride:effect of concentration and ionic strength Koohmaraie M;Crouse JD;Mersmann
  56. J Anim Sci v.68 Acceleration of postmortem tenderization in lamb and Brahman-cross beef carcasses through infusion of calcuim chloride Koohmaraie M;Whipple G;Crouse JD
  57. Poultry Sci v.75 Hemorrhages in muscles of broiler chickens:The relationships among blood variables at various rearing temperature regimens Kranen RW;Veerkam CH;Sambooy E;Van Kuppevelt TH;Veerkamp JH
  58. Poultry Inter May Low fat chicken by genetic selec-tion Savie D
  59. The Physiology and Biochemistry of Muscle as Food Metabolic stresses whiches affect muscle Lawrie RA;Briskey EJ(ed.);Cassens RG(ed.);Trautman JC(ed.)
  60. World's Poultry Sci J v.53 Manipulation of the n-3 polyunsaturated fatty acid composition of avian aggs and meat Leskamch CO;Noble RC
  61. Poultry Sci v.62 Dietary salt and abdominal fat in broiler Lightscy SF;Maurice DV;Jones EJ
  62. Br Poultry Sci v.30 Effects of oxidized dietary oil and antioxidant supplementation on broiler growth and meat stability Lin CF;Asghar J;Gray I;Buckley DJ;Booren AM;Carckel RL;Flegal CJ
  63. Poultry Sci v.73 Rexture profiles of canned boned chicken as affected by chilling-aging times Lyon BG;Lyon CE;Papa CM;Reagan JP
  64. Highlight of Agricultural Research The physical and physiological differinces between fast and slow-growing animals Marple DN;Hentgas EJ;Roland DA;Pritchett JF
  65. Examining color and color problems in pourtry carcasses and products Maurer A
  66. Feedstuffs v.63 no.22 Low dietary levels of lysine reduce broiler careass quality Moran ET
  67. Poultry Int Nov Microbiology of poultry meat Mulder RWAR
  68. Poultry Sci v.76 Effect of cloacal plugging on microbial recovery from partically processed broilers Musgrove MT;Cason JA;Fletcher DL;Stern NJ;Cox NA;Bailey JS
  69. The Proceedings of the Korean Association of Animal Science Korean Research direction for animal science and technology in the 21st century Nahm KH
  70. A textbook of Chicken Production(English version) Nahm KH;Chung SB
  71. Nutrient Requirements of Poultry, 9th Revised Ed. National Research Council
  72. Leanness in Domestic Birds Fat Deposition in birds Nir I;Nitsan Z;Karen-Zvi;B.Ieclcrcq(ed.);C.C.Whitehead(ed.)
  73. Bri J Nutr v.51 The effect of meal-feeding and feed restriction of body composition,food utilization and intestinal adaptation in light-breed hicks Nitsan Z;Nir I;Petihi I
  74. Comp Bioch and Phys Series B v.113B Yolk lipids and their fatty acids in the wild and captive ostrich Noble RC;Speake BK;Maccartney R;Foggin CM;Deeming DC
  75. A review J Muscle Foods v.1 Meat tenderization:possible causes and mechanisms. Ouali A
  76. Feed Management v.45 no.9 Interpretation of mutrition research. Applying the law of diminishing return Pesti GM
  77. Poultry Sci v.71 Influence of dietary n-6 and n-3 polyunsaturated on lipids in chicken divergently selected for body weight Phetterplace HW;Watkins BA
  78. Poultry Sci v.71 Effect of dietary polyunsaturated fatty acid concentration on performance,fat deposition,and carcass fatty acid composition in broiler chicken Pinchasov Y;Nir I
  79. Poultry Int June Total quality assurance in broiler production Raghaven V
  80. J Sci Food and Agr v.49 Effect of redfish meal enriched diets on the aste and n-3 PUFA of 42-day-old broiler chickens Ratnayake WMN;Ackman RG;Hulan HW
  81. Poultry Int Nov Vitamin E in Poutly meat Richardson RJ
  82. Poultry Sci v.70 Characterization of rigor mortis development in four broiler muscles Sams AR;Janky DM
  83. Poultry Sci v.68 Tenderness and R-value changes in early harvested roiler breast tissue following postmortem electrical stimulation Sams AR;Janky DM;Woodward SA
  84. Proceeding of the XLX World's Poultry Congress Hormonal regulation fo metabolism and the occurrence of ascites in broilers Scheele CW
  85. Poultry Sci v.74 Sulfur amino acid re-quirement of broiler chicks from fourteen to thirty-eight days of age 1. Performance and carcass yield Schutte JB;Pack M
  86. Biochem J v.142 Studies with a reconstituted muscle glycelytic system.The rate and extent glycolysis in simulated postmortem conditions Scopes RK
  87. Br Poultry Sci v.32 Influence of dietary alpha-tocopherol on tocopherol concentration in chick tissues Sheehy PJA;Morrissey PA;Flynn A
  88. Irish J Agr and Food Res v.32 Increased storage stability of chicken muscle by dietary alpha-tocopherol supplementation Sheehy PJA;Morrissey PA;Flynn A
  89. Poultry Sci v.76 Effect of dietart vitamin E on the oxidative stability,favor,color and volatile profiles of refrigerated and frozen turkey breast meat Sheldon BW;Curtis PA;Dawson PL;Ferket PR
  90. New Engl J Med v.16 n-3 fatty acids in eggs from range-fed Greek chicken Simopolos AP;Salem N
  91. Food Struc v.10 Pathology of turkey skeletal muscle implications for the poultry industry Sosnicki AA;Wilson BW
  92. Proceedings of the 19th world's Poultry congress v.3 Relationship of focal myopathy of turkey skeletal muscle to meat quality Sosnicki AA;Wilson BW
  93. Bioch Soc Tran v.24 The relationship between the fatty acid composition of the lipids of the yolk and the brain of the duck embryo Speake BK;Cristofori C;Mccartney RJ;Noble RC
  94. Poultry Sci v.71 Broiler weight gain and carcass composition when fed diets varying in amino acid balance,dietary energy and protein level Summers TD;Spratts D;Atkinson JL
  95. Animal Sci and Tech v.65 The effects of dietary methionine and dispensable amino acid supplementation on the abdominal fat deposition in male broilers Takahashi K;Konashi S;Akiba Y;Horiguchi M
  96. J Food Sci v.54 Variation in myoglobin denaturation and color of cooked beef, pork and turkey as influenced by pH, sodium chloride, sodium tripolyphosphate and cooking temperatures Trout G
  97. Vet Q v.1 Influence of anti-and perimortem factors on biochemical and physical characteristics of turkey breast muscle Van Hoof J
  98. Recent Advances in Animal Nutrition Recent findings on the effects of nutrition on the growth of specific broiler carcass components Walker AW;Wiseman J;Lynn NJ;Charless DR;Garnsworthy PC(ed.);Cole D.J.A(ed.)
  99. Poultry Sci v.76 Effect of calcium Marination on biochemical and textural properties of peri-rigor chicken breast meat Young LL;Lyon CE
  100. J Anim Sci v.69 Degradation of myofibrillar proteins by extractable lysomal engymes and m-calpain,and the experts of zinc chloride Whipple G;Koohmaraie M
  101. Feedstuffs v.57 no.7 Nutritional factors influence fat in poultry Whitehead CC
  102. Poultry Genetics and Breeding Whitehead CC;Griffin HD;W.G.Hill(ed.);J.Manson(ed.);D.Hewitt(ed.)
  103. Proc Nutr Soc v.46 Vitamin E,selenium,zinc and copper interactions in free radical protection against ill placed iron Wilson RL
  104. Proc Soc Esp Biol Med v.194 Developmental and maturational aspects of inherited avian myopathies Wilson BW
  105. Poultry Sci v.72 Variation in muscle chemical composition,pH and protein extractability among eight different broiler carcass Xiong YL;Cantor AH;Pescatore AJ;Blanchard SP;Straw ML
  106. Poultry Sci v.76 Effect of Calcium Marination on biochemical and textural properties of peri-rigor chicken breast meat Young LL;Lyon CE
  107. Poultry Sci v.75 Effect of time post-mortem on development of pink discoloration in crooked turkey breast meat Young LL;Lyon CE;Northcutt JK;Kickens JA
  108. World Rev Nutr Diet Basel Karger v.66 Desinger food Ziboh VA