Variables impacting poultry meat quality from production to pre-slaughter: a review

• Autor(a) principal: Baracho,MS
• Data de Publicação: 2006
• Outros Autores: Camargo,GA, Lima,AMC, Mentem,JF, Moura,DJ, Moreira,J, Nääs,IA
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Poultry Science (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2006000400001
• topic: Meat hygiene; meat quality; pre-processing; production chain

Poultry meat quality has been widely studied, and has become a growing demand of the international market. Parameters that affect meat quality are complex, and occur throughout the production chain. The constant concern with meat quality by the exporting sectors is a response to consumers' demands, and is achieved by increasing efficiency, and investments in personnel training on quality. Understanding where critical points are in the poultry meat production chain, and investing in solving critical problems may lead to better control and management, and consequent reduction of losses. Production and management practices, from farm to processing plant, play an important role in meat quality, and the use of technologies to reduce risk factors throughout the production chain will allow the production of better quality poultry meat not only for exports, but also for the domestic market. This review describes the main factors that influence poultry meat quality in the production chain.