Location: Poultry Microbiological Safety Research
Title: Preslaughter factors affecting poultry meat quality chapter 2. Authors
|Northcutt, Julie -|
Submitted to: Poultry Meat Processing
Publication Type: Book / Chapter
Publication Acceptance Date: October 30, 2009
Publication Date: February 9, 2010
Citation: Northcutt, J., Buhr, R.J. 2010. Preslaughter factors affecting poultry meat quality chapter 2.. Poultry Meat Processing. Technical Abstract: Poultry meat quality is affected by numerous antemortem factors, in particular those occurring during the last 24 hours that the bird is alive. These short term factors influence carcass yield (live shrink), carcass defects (bruising, broken/dislocated bones), carcass microbiological contamination, and muscle metabolic capabilities. There is even evidence to suggest that stressful conditions during harvesting, such as catching and cooping, affect the postmortem muscle functional properties. Current issues associated with food-borne illnesses have forced poultry companies to pay even more attention to live production than before to satisfy the “farm-to-table” food safety initiative. These issues will continue to be priorities for the USDA and poultry companies. This book chapter updates the current status and parameters involved with preslaughter feed withdrawal programs and harvesting on the subsequent carcass yield and meat quality.