Poultry Meat Tenderness

Owens, Casey M.; Meullenet, Jean-François

doi:10.1002/9780470504451.ch26

Cited by 3 publications

(2 citation statements)

References 39 publications

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“…Tenderness has been described as probably the single most critical quality factor that associated with end consumers' satisfaction with poultry meat (Fletcher, 2002). Methods for evaluation of poultry meat tenderness include instrumental analyses, descriptive analyses, consumer sensory evaluation, or combinations of such tests (Owens et al, 2004). The tenderness of meat in male layer-type chickens has been determined through measurement of the shear force, and mainly for the breast.…”

Section: Meat Colour and Tendernessmentioning

confidence: 99%

Male Layer-Type Chickens - an Alternative Source for High Quality Poultry Meat: a Review on the Carcass Composition, Sensory Characteristics and Nutritional Profile

Popova

Petkov

Ignatova

et al. 2022

Braz. J. Poult. Sci.

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Male layer-type chickens are usually killed immediately after hatching. Despite the ethical debates and the sharp criticism against this practice, it is still widely applied. One of the possible alternatives for the culling of layer cockerels might be their use for meat production. Except for a small market niche, meat from male layer-type chickens is not currently popular among wider circles of consumers. However, although rather scarce, research on this type of bird shows that in comparison to fast or slow growing broilers, dual purpose, or indigenous breeds, the meat of male layers does not show any disadvantages in regards to sensory characteristics, chemical composition, and fatty acid profile, with its overall acceptability rating equally or even higher.

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Section: Meat Colour and Tendernessmentioning

confidence: 99%

Male Layer-Type Chickens - an Alternative Source for High Quality Poultry Meat: a Review on the Carcass Composition, Sensory Characteristics and Nutritional Profile

Popova

Petkov

Ignatova

et al. 2022

Braz. J. Poult. Sci.

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“…The research data related to the average age at which local chickens lay their first egg is presented in Table 1. The timing of egg-laying in local chickens, whether it's faster or slower, is influenced by various factors, including the husbandry system employed (Owens, 2019), the availability of appropriate quantity and quality of feed for the chickens (Yuwanta, 2010), and the implementation of disease prevention and treatment programs (Tabbu, 2015).…”

Section: The Age Of First Egg Laying In Local Chickensmentioning

confidence: 99%

Optimizing Local Chicken Productivity in a Semi-Intensive System in the Sepakat Jaya Livestock Group, Padang Laweh Village, Kampar District

Sadarman,

Misrianti,

Ahmad

et al. 2024

JANAPS

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The productivity of local chickens can be improved through the enhancement of the rearing system, ranging from extensive to intensive management. This research aims to identify the production characteristics of native chickens reared semi-intensively in the Sepakat Jaya Livestock Group, Padang Laweh Village. Ten farmers who raise more than 20 local chickens were selected as respondents for this study. The research was conducted in the form of a survey, with the selection of the location, farmers as respondents, and the use of native chickens as research samples carried out through purposive sampling. The collected data, such as the age at first egg laying, the body weight of the hens at first egg laying, and the weight of the first egg, were analyzed using descriptive statistics. The results of this study indicate that the production characteristics of local chickens reared semi-intensively in the Sepakat Jaya, Padang Laweh, include age at first egg laying of approximately 178.7 days, a body weight of hens at first egg laying of around 1.46 kg per bird, and a weight of the first egg of about 49.1 grams per egg. This research concludes that semi-intensive rearing can improve the production characteristics of local chickens in the Sepakat Jaya, Padang Laweh.

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Sensory Assessment of Organic Meats

Rice

Meullenet

2012

Organic Meat Production and Processing

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Poultry Meat Tenderness

Cited by 3 publications

References 39 publications

Male Layer-Type Chickens - an Alternative Source for High Quality Poultry Meat: a Review on the Carcass Composition, Sensory Characteristics and Nutritional Profile

Male Layer-Type Chickens - an Alternative Source for High Quality Poultry Meat: a Review on the Carcass Composition, Sensory Characteristics and Nutritional Profile

Optimizing Local Chicken Productivity in a Semi-Intensive System in the Sepakat Jaya Livestock Group, Padang Laweh Village, Kampar District

Sensory Assessment of Organic Meats

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