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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 3
First page : (559) Last page : (563)
Article doi: : http://dx.doi.org/10.18782/2320-6456

Effect of Pre-Slaughter Management on Quality of Poultry Meat

S. N. Rindhe¹*, M. K. Chatli², R. V. Wagh³, Subhash Kumar⁴ and J. N. Swami⁵

¹Assistant Professor, ²Professor-cum-Head, ³Assistant Professor, ⁴Assistant Professor, ⁵Assistant Professor,
¹Department of Livestock Products Technology, College of Veterinary and Animal Science, Parbhani
^2,3Department of Livestock Products Technology, College of Veterinary Science, GADVASU, Ludhiana
⁴Department of Livestock Products Technology, College of Veterinary Science & A. H., Anjora, Durg, Chhattisgarh
⁵Department of Livestock Products Technology, College of Veterinary Sciences, Korutla, Karimnagar A.P.
*Corresponding Author E-mail: drsandeeprindhe@gmail.com
Received: 2.05.2018 | Revised: 16.06.2018 | Accepted: 22.06.2018  

 

 ABSTRACT

Poultry meat quality is complex interactions between the environment and genotype especially the stresses undergone before slaughter like heat stress before slaughter showed the lowest ultimate pH of meat. Qualities of poultry meat are based on various aspects like management techniques, weather, rearing conditions, genetics, transportation, and bird’s ability to respond to the external environment. Different pre-slaughter conditions has impact on meat quality attributes such as muscle ultimate pH, water holding capacity, texture, juiciness, flavor, colour and microbial population. Stressful condition before slaughter reduce the initial rate of the pH drop with increased in redness of breast meat, increase in lactate concentration in breast muscle. This paper tries to give an insight about various pre-slaughter conditions which affect the poultry meat quality.

Key words: Pre-Slaughter Management, Poultry Meat Quality

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Rindhe, S. N., Chatli, M. K., Wagh, R. V., Kumar, S., Swami, J. N., Effect of Pre-Slaughter Management on Quality of Poultry Meat , Int. J. Pure App. Biosci.6(3): 559-563 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6456