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How meat quality and sensory perception is influenced by feeding poultry plant extracts

Published online by Cambridge University Press:  02 December 2015

N. DŽINIĆ ,
N. PUVAČA ,
T. TASIĆ ,
P. IKONIĆ  and
Đ. OKANOVIĆ
N. DŽINIĆ*
Affiliation:
University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
N. PUVAČA
Affiliation:
University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
T. TASIĆ
Affiliation:
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
P. IKONIĆ
Affiliation:
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Đ. OKANOVIĆ
Affiliation:
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
*
Corresponding author: [email protected]
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Abstract

The aim of this review is to discuss aspects of poultry meat quality which are influenced by supplementing the bird's diets with plant extracts. Nutritional approaches are often more effective than direct addition of the additive to meat since the compound is preferably deposited where it is most needed. Physical qualities of broiler meat, including pH and colour, is of major importance, since broiler chicken meat is nowadays usually consumed as cut up pieces or processed products. Sensory and proximate meat quality should be taken into consideration because this allows manufacturers to identify, understand and respond to consumer preferences more effectively. Lipids including cholesterol are an important component of meat and contribute to several desirable sensory characteristics of meat and meat products. Amongst meat products, poultry meat is considered to be more prone to the development of oxidative rancidity compared to red meat. This is explained by the higher content of phospholipids in poultry meat. The available literature is limited regarding changes in meat quality due to the effect of medicinal plants, especially in poultry, however this review will summarise the results of the investigations that have been published to date.

Keywords

meatqualityspicesherbspoultry
Type
Reviews
Information
World's Poultry Science Journal , Volume 71 , Issue 4 , December 2015 , pp. 673 - 682
Copyright
Copyright © World's Poultry Science Association 2015 

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