• 한국축산식품학회지
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• 제37권6호
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• pp.873-883
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• 2017

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.

• 한국가금학회지
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• 제26권1호
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• pp.1-25
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• 1999

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.

• Asian-Australasian Journal of Animal Sciences
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• 제21권6호
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• pp.912-916
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• 2008

Pre-slaughter conditions affect poultry meat quality. Therefore, stresses before slaughter like heat stress, struggle and shackling on the shackle line, crating and transport and feed withdrawal are very important for the poultry industry in respect of quality as well as welfare of the birds. However, exposure to heat in oxidative stress can in turn lead to cytotoxicity in meat type birds. Chickens exposed to heat stress before slaughter showed the lowest ultimate pH and birds shackled for a longer time the highest. The abdominal fat content was higher in heat stressed birds. Struggling on the shackle line hastened the initial rate of the pH drop and increased the redness of breast meat. Again, with increasing struggling activity, lactate concentration in breast muscle of chicken increased. Paler meat was found in birds that were transported for a longer time than in those after a small journey or not transported. The pre-slaughter and eviscerated weights were decreased as the length of feed withdrawal period increased.

• 농업과학연구
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• 제49권3호
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• pp.407-420
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• 2022

Chicken dominates meat consumption because it is low in fat and high in protein and has less or no religious and cultural barriers. Recently, meat quality traits have become the focus of the poultry industry more than ever. Currently, poultry farming is focusing on meat quality to satisfy meat consumer preferences, which are mostly based on high-quality proteins and a low proportion of saturated fatty acids. Meat quality traits are polygenic traits controlled by many genes. Thus, it is difficult to improve these traits using the conventional selection method because of their low to moderate heritability. These traits include pH, colour, drop loss, tenderness, intramuscular fat (IMF), water-holding capacity, flavour, and many others. Genome-wide association studies (GWAS) are an efficient genomic tool that identifies the genomic regions and potential candidate genes related to meat quality traits. Due to their impact on the economy, meat quality traits are used as selection criteria in breeding programs. Various genes and markers related to meat quality traits in chickens have been identified. In chickens, GWAS have been successfully done for intramuscular fat (IMF) content, ultimate pH (pHu) and meat and skin colour. Moreover, GWAS have identified 7, 4, 4 and 6 potential candidate genes for IMF, pHu, meat colour and skin colour, respectively. Therefore, the current review summarizes the significant genes identified by genome-wide association studies for meat quality traits in chickens.

• 한국가금학회지
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• 제26권2호
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• pp.97-108
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• 1999

The consumer demands for quality of meats has become diverse in recent years. The present paper describes mainly the technology to improve the broiler meat quality with special reference to reducing fat contents in edible meats which is the heart of the quality constraints. Abdominal fat deposition in broilers was reduced by feeding of medium-chain triglycerides(MCT), suggesting MCT feeding is useful to produce broiler meat with low fat content. A phase feeding system to aim at improving meat quality that is mainly comprised with partial replacement of dietary protein into phase during 4∼6 weeks increased edible meat yields and reduced abdominal fat deposition and fat contents in breast and thigh meats. Whiteness of fat tissue was intensified by feeding beef tallow or lard in place of yellow grease. Feeding Phaffia yeast containing astaxanthin increased redness of breast and thigh meats and improved visual appearance of meats which may be preferential for consumers. Feeding fish oil reduced abdominal fat deposition and increased EPA and DHA contents of fat tissues. These procedures could be used for manipulation of meat quality to meet consumer demands.

• Asian-Australasian Journal of Animal Sciences
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• 제13권7호
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• pp.1017-1025
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• 2000

The traditional methods for determining the quality of milk, cheese and meat are tedious and expensive, with a significant wastage of chemicals which pollute the environment. To overcome these disadvantages, the potential of near infrared spectrophotometry (NIR) for monitoring the quality of milk and meat has been evaluated by a number of researchers. While most studies indicate that NIR can be used to predict chemical composition of milk and meat, and to monitor the cutting-point during cheese manufacturing, one study demonstrated the potential of NIR to predict sensory characteristics (e.g. hardness and tenderness) of beef. These calibrations were developed on a small number of samples, limiting their value for adoption by the industries. Now that the sophisticated computer software is available, more robust calibrations need to be developed to monitor both chemical and physical characteristics of meat and meat products simultaneously.

• 한국가금학회지
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• 제31권1호
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• pp.45-54
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• 2004

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price, product research and development, favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• Asian-Australasian Journal of Animal Sciences
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• 제24권10호
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• pp.1407-1416
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• 2011

The objective of this study was to determine the effect of genotype (slower-growing vs. fast-growing) and production system (access to outdoors vs. indoor) on the growth performance, carcass yield and meat quality (chemical composition, physicochemical and sensory properties) of chickens. The experiment was performed on 1,040 day-old hybrid male chickens of two genotypes. Slower-growing chickens (Hubbard JA957, certified) and fast-growing chickens (Hubbard F15) were fed identical diets until 65 days of age. Both genotypes (each represented by 520 birds) were divided into two subgroups and were raised in pens on litter with outdoor access or in indoor confinement without outdoor access (four replications per subgroup, each of 65 birds). Until day 21, the birds stayed in the indoor facility, in deep-litter pens. The birds could forage on pasture 12 h daily, commencing at three weeks of age. Stocking density was 0.13 $m^2$ floor space per bird in pens on litter, and 0.8 $m^2$ per bird in grassy yards. Compared with fast-growing, slower-growing chickens were significantly lighter (by 17%), had a lower breast and thigh muscle yield and a higher abdominal fat content, but they were characterized by higher survival rates at 65 days, a higher protein content and a lower fat content of breast meat. Outdoor access had no negative effects on the growth performance, muscle yield, the fatty acid profile and oxidative status of meat lipids. The meat of free-range chickens was darker in color, it had a higher protein content and a better water-holding capacity, but it was less juicy than the meat of birds raised indoors.

• 농업과학연구
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• 제50권4호
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• pp.603-616
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• 2023

This study was conducted to investigate the productivity, meat quality, blood variables, stress responses, and litter quality of broilers offered feed with different levels of Glycine (Gly) supplementation under heat stress condition. A total of 760 one-day-old Ross 308 broiler males were randomly assigned to one of the four dietary treatment groups: (1) basal diet (control; CON); (2) basal diet + Gly 0.1% (Gly 0.1%); (3) basal diet + Gly 0.2% (Gly 0.2%); and (4) basal diet + Gly 0.3% (Gly 0.3%). The environments for all the treatments groups were maintained according to broiler rearing guidelines from day 1 to day 21, and heat stress condition (32 ± 1℃, 60 ±5%) was created from day 22 to the end. The addition of Gly increased weight gain and affected feed intake (p < 0.05). Gly 0.1% group had higher pH and ferric reducing antioxidant power (FRAP) in the chicken meat and lower heterophil (HE)/lymphocyte (LY) ratio in the blood (p < 0.05). In particular, Gly 0.2% treatment group had lower serum corticosterone level (p < 0.05) than other groups. For jejunum morphology, the addition of Gly 0.2% significantly reduced the depth of the crypts (p < 0.05). However, the addition of Gly did not significantly affect litter quality (p > 0.05). In conclusion, the addition of glycine improved productivity and meat quality, alleviated heat stress, and improved intestinal function. Further studies are needed to determine the optimal level and mechanism of action of the additive when ingested.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2003년도 제20차 정기총회 및 학술발표회
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• pp.129-130
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• 2003

본 연구는 proteomics의 방법을 이용하여 가금의 육질과 관련된 단백질을 찾고자 수행하였다. 인삼부산물 추출액을 급여한 실용 재래닭에서 육질과 관련된 것으로 추정되는 후보 단백질들이 선발되었으며, 이 결과는 가금의 육질을 향상시키는 단백질 Marker로서 이용될 수 있을 뿐만 아니라 현재까지 밝혀지지 않은 가금의 2D map을 만드는데 역시 중요하게 이용될 수 있다.