Impact of pre-slaughter management on the quality of chicken meat

Abstract

Pre-slaughter management affects positively and negatively chicken meat quality, especially its PSE (Pale, Soft, Exudative) and DFD (Dark, Firm, Dry) factors. PSE meat is characterized by undesirable functional qualities such as paleness and low capacity in water retention. On the other hand, DFD meat featuring darkness, firmness and dryness, is more susceptible to microbial changes, with possible health damage to consumer. They are features that affect the initial choice of the product by the consumer and its acceptance during consumption. In fact, meat quality is affected positively by the animal’s well-being which comprises breeding houses, feed, health and genetic aspects, transport and slaughter on proper premises. They are guarantees for the final product of the best quality since chicken meat has numberless qualities which contribute to human health. Meat used in processed products should have excellent functional qualities, with stable quality standards that warrant a final product of good quality and yield. All factors comprising pre-slaughter management should be undertaken adequately to minimize economical losses within the chicken meat production chain.