Relationship between muscle growth and poultry meat quality

Abstract

For a number of years, poultry selection has concentrated on growth velocity in meat lines, producing improvements in growth that have not been without consequence for muscle structure, metabolism, and meat quality. Higher growth rates may induce morphological abnormalities, induce larger fiber diameters and a higher proportion of glycolytic fibers, and a lower proteolytic potential in the muscles. After death, the faster development of rigor mortis increases the likelihood of paler color and reduced water holding capacity and poorer quality of further processed products. Reduced proteolytic potential is likely to increase toughness of poultry meats.