Post-Slaughter Factors That Affect Broilers´ Meat Quality

Abstract

Broilers´ meat chain in Brazil is an important agribusiness sector with third place in world ranking and first in exports. Trying to fulfill new consumer trends, the sector seeks alternatives to a fast attendance for rising meat demands and provision of products with characteristics that are agreeable to consumers. Carcass and meat quality is in great demand due to a series of changes in consumption. Certain types of cuts and de-boned products are required for fast processing and fast consumption. Current analysis evaluates post-slaughter factors that affect the quality of chicken meat and assesses the effects of temperature, freezing and storage on the meat. Sensorial traits desired by the consumer such as color, marble, aroma, succulence, softness and texture are affected by freezing, thawing and storage processes. When these factors are not adequately done, low-acceptable products result. They are a great challenge for the meat industry.