Hostname: page-component-cd9895bd7-jkksz Total loading time: 0 Render date: 2024-12-26T23:18:22.589Z Has data issue: false hasContentIssue false
  • English
  • Français

Pre-slaughter handling and slaughtering factors influencing poultry product quality

Published online by Cambridge University Press:  18 March 2010

M. PETRACCI ,
M. BIANCHI  and
C. CAVANI
M. PETRACCI*
Affiliation:
Department of Food Science, Alma Mater Studiorum – University of Bologna, P.zza Goidanich 60, 47023 Cesena (FC), Italy
M. BIANCHI
Affiliation:
Department of Food Science, Alma Mater Studiorum – University of Bologna, P.zza Goidanich 60, 47023 Cesena (FC), Italy
C. CAVANI
Affiliation:
Department of Food Science, Alma Mater Studiorum – University of Bologna, P.zza Goidanich 60, 47023 Cesena (FC), Italy
*
Corresponding author: [email protected]
Get access

Abstract

Over the past 15 years, the European processing industry has gradually increased the availability of poultry meat in a large variety of processed ready-meals, which follows recent trends in North America. The shift towards further processed products has underscored the necessity for higher quality standards in poultry meat in order to improve sensory characteristics and functional properties. Poultry meat quality is a complex and multivariate property, which is affected by multiple interacting factors including genetics, feeding, husbandry, pre-slaughter handling, stunning and slaughter procedures, chilling, processing and storage conditions. However it is likely that the effects exerted by ante-mortem handling (feed withdrawal, catching, crating, transport and lairage) and slaughter (hanging, stunning, killing, scalding, plucking, evisceration, chilling and processing) conditions on final product quality may be greater than those attributable to variation in husbandry practises. Many problems may occur at these stages that potentially increase the rate of mortality, carcass downgrading and meat quality. This paper is aimed at making a general statement of recent studies on the effects exerted by pre-slaughter handling and slaughtering on product quality.

Keywords

poultrypre-slaughter handlingslaughter proceduresproduct quality
Type
Review Article
Information
World's Poultry Science Journal , Volume 66 , Issue 1 , March 2010 , pp. 17 - 26
Copyright
World's Poultry Science Association2010

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

ALLEN, C.D., RUSSELL, S.M. and FLETCHER, D.L. (1997) The relationship of broiler breast meat color and pH to shelf-life and odor development. Poultry Science 76: 1042-1046.CrossRefGoogle ScholarPubMed
BARBUT, S. (2002) Poultry products processing. An industry guide (New York, CRC Press).Google Scholar
BATTULA, V., SCHILLING M.W., VIZZIER-THAXTON, Y., , BEHRENDS, J.M., WILLIAMS, J.B. and SCHMIDT, T.B. (2008) The effects of low-atmosphere stunning and deboning time on broiler breast meat quality. Poultry Science 87: 1202-1210.CrossRefGoogle ScholarPubMed
BERRANG, M.E., MEINERSMANN, R.J., SMITH, D.P. and ZHUANG, H. (2008) The effect of chilling in cold air or ice water on the microbiological quality of broiler carcasses and the population of Campylobacter. Poultry Science 87: 992-998.CrossRefGoogle ScholarPubMed
BIANCHI, M., CAPOZZI, F., CREMONINI, M.A., LAGHI, L., PETRACCI, M., PLACUCCI, G. and CAVANI, C. (2004) Influence of the season on the relationships between NMR transverse relaxation and WHC in turkey breast. Journal of Science and Food Agriculture 84: 1535-1540.CrossRefGoogle Scholar
BIANCHI, M., PETRACCI, M. and CAVANI, C. (2006a) The influence of genotype, market live weight, transportation and holding conditions prior to slaughter on broiler breast meat color. Poultry Science 85: 123-128.CrossRefGoogle ScholarPubMed
BIANCHI, M., PETRACCI, M. and CAVANI, C. (2006b) Gas stunning and quality characteristics of turkey breast meat. CD of Proceedings of XII European Poultry Conference, Verona, Italy.Google Scholar
BIANCHI, M., PETRACCI, M. and CAVANI, C. (2008) Gas stunning and breast meat quality in broiler chickens (abstract). Poultry Science 87 (Suppl. 1): 39.Google Scholar
BILGILI, S.F. (2002) Slaughter quality as influenced by feed withdrawal. World's Poultry Science Journal 58: 123-127.CrossRefGoogle Scholar
CARROLL, C.D. and ALVARADO. C.Z., (2008) Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets. Poultry Science 87: 368-372.Google ScholarPubMed
CASTAÑEDA, M.P., HIRSCHLER, E.M. and SAMS, A.R. (2005) Early postmortem carcass trim effects on the tenderness of broiler breast fillets. Poultry Science 84: 951-954.CrossRefGoogle ScholarPubMed
DELEZIE, E., SWENNEN, Q., BUYSE, J. and DECUYPERE, E. (2007) The effect of feed withdrawal and crating density in transit on metabolism and meat quality of broilers at slaughter weight. Poultry Science 86: 1414-1423.CrossRefGoogle ScholarPubMed
FLETCHER, D.L. (1999) Slaughter technology. Poultry Science 78: 277-281.CrossRefGoogle ScholarPubMed
FLETCHER, D.L. (2002) Poultry meat quality. World's Poultry Science Journal 58: 131-145.CrossRefGoogle Scholar
HIRSCHLER, E.M. and SAMS, A.R. (1993) Comparison of carbon dioxide and electricity for the pre-slaughter stunning of broilers. Poultry Science 72(Suppl. 1): 143.Google Scholar
HOLM, C.G. and FLETCHER, D.L. (1997) Antemortem holding temperatures and broiler breast meat quality. Journal of Applied Poultry Research 6: 180-184.CrossRefGoogle Scholar
HUEZO, R., SMITH, D.P., NORTHCUTT, J.K. and FLETCHER, D.L. (2007) Effect of immersion or dry air chilling on broiler carcass moisture retention and breast fillet functionality. Journal of Applied Poultry Research 16: 438-447.CrossRefGoogle Scholar
MAGDELAINE, P., SPIESS, M.P. and VALCESCHINI, E. (2008) Poultry meat consumption trends in Europe. World's Poultry Science Journal 64: 53-64.CrossRefGoogle Scholar
MCKEE, S.R. and SAMS, A.R. (1997) The effect of seasonal heat stress on rigor development and the incidence of pale, exudative turkey meat. Poultry Science 76: 1616-1620.CrossRefGoogle ScholarPubMed
MEAD, G.C. (2004) Microbial hazards in production and processing, in: MEAD, G.C. (Ed.), Poultry meat processing and quality, pp. 232-257 (New York, CRC Press).Google Scholar
MITCHELL, M.A. and KETTLEWELL, P.J. (1998) Physiological stress and welfare of broiler chickens in transit: Solutions not problems!. Poultry Science 77: 1803-1814.CrossRefGoogle Scholar
NIJDAM, E., ARENS, P., LAMBOOIJ, E., DECUYPERE, E. and STEGEMAN, J.A. (2004) Factors influencing bruises and mortality of broilers during catching, transport, and lairage. Poultry Science 83:1610-1615.CrossRefGoogle ScholarPubMed
NIJDAM, E., DELEZIE, E., LAMBOOIJ, E., NABUURS, M.J., DECUYPERE, E. and STEGEMAN, J.A. (2005a) Feed withdrawal of broilers before transport changes plasma hormone and metabolite concentrations. Poultry Science 84: 1146-1152.Google ScholarPubMed
NIJDAM, E., DELEZIE, E., LAMBOOIJ, E., NABUURS, M.J., DECUYPERE, E. and STEGEMAN, J.A. (2005b) Comparison of bruises and mortality, stress parameters, and meat quality in manually and mechanically caught broilers. Poultry Science 84: 467-474.CrossRefGoogle ScholarPubMed
NORTHCUTT, J.K. (2001) Preslaughter factors affecting poultry meat quality, in: SAMS, A.R. (Ed.) Poultry meat processing, pp. 5-18 (New York, CRC Press).Google Scholar
NORTHCUTT, J.K., BUHR, R.J. and YOUNG, L.L. (1998) Influence of pre-slaughter stunning on turkey breast muscle quality. Poultry Science 77: 487-92.CrossRefGoogle Scholar
NORTHCUTT, J.K., BUHR, R.J., BERRANG, M.E. and FLETCHER, D.L. (2003) Effects of replacement finisher feed and length of feed withdrawal on broiler carcass yield and bacteria recovery. Poultry Science 82: 1820-1824.CrossRefGoogle ScholarPubMed
PETRACCI, M., BIANCHI, M. and CAVANI, C. (2005) Preslaughter factors affecting mortality, liveweight loss, and carcass quality in broiler chickens. Proceedings of XVII European Symposium on the Quality of Poultry Meat, Doorwerth, The Netherlands, pp. 251-255.Google Scholar
PETRACCI, M., BIANCHI, M. and CAVANI, C. (2009) The European perspective on pale, soft, exudative conditions in poultry. Poultry Science 88: 1518-1523.CrossRefGoogle ScholarPubMed
PETRACCI, M., BIANCHI, M., BETTI, M. and CAVANI, C. (2004) Color variation and characterization of broiler breast meat during processing in Italy. Poultry Science 83: 2086-2092.CrossRefGoogle ScholarPubMed
PETRACCI, M., BIANCHI, M., CAVANI, C., GASPARI, P. and LAVAZZA, A. (2006) Preslaughter mortality in broiler chickens, turkeys, and spent hens under commercial slaughtering. Poultry Science 85: 1660-1664.CrossRefGoogle ScholarPubMed
PETRACCI, M., FLETCHER, D.L. and NORTHCUTT, J.K. (2001) The effect of holding temperature on live shrink, yields and breast meat quality of broiler chicken. Poultry Science 80: 670-675.CrossRefGoogle Scholar
RAJ, A.B.M. (1999) Effects of stunning and slaughter methods on carcass and meat quality, in: RICHARDSON, R.I & MEAD, G.C. (Eds) Poultry Meat Science, pp. 231-253 (Wallingford, CABI Publishing).Google Scholar
RAJ, A.B.M. (2004) Stunning and slaughter of poultry, in: MEAD, G.C. (Ed) Poultry meat processing and quality, pp. 65-89 (Cambridge, Woodhead Publishing Limited).Google Scholar
RAJ, A.B.M. and NUTE, G.R. (1995) Effect of stunning method and filleting time on sensory profile of turkey breast meat. British Poultry Science 36: 221-227.CrossRefGoogle Scholar
RUSSELL, S.M. (2001) Spoilage bacteria associated with poultry, in: SAMS, A.R. (Ed.) Poultry meat processing, pp. 159-180 (New York, CRC Press).Google Scholar
SAMS, A.R. (2001) First processing: slaughter through chilling, in: SAMS, A.R. (Ed.) Poultry meat processing, pp. 19-34 (New York, CRC Press).Google Scholar
SAMS, A.R. (2002) Post-mortem electrical stimulation of broilers. World's Poultry Science Journal 58: 147-157.CrossRefGoogle Scholar
SAMS, A.R. and DZUIK, C.S. (1999) Meat quality and rigor mortis development in broiler chickens with gas-induced anoxia and postmortem electrical stimulation. Poultry Science 78:1472-1476.CrossRefGoogle ScholarPubMed
SANDERCOCK, D.A., HUNTER, R.R., MITCHELL, M.A. and HOCKING, P.M. (2006) Thermoregulatory capacity and muscle membrane integrity are compromised in broilers compared with layers at the same age or body weight. British Poultry Science 47:322-329.CrossRefGoogle ScholarPubMed
SAVENIJE, B., SCHREURS, F.J., WINKELMAN-GOEDHART, H.A., GERRITZEN, M.A., KORF, J. and LAMBOOIJ, E. (2002) Effects of feed deprivation and electrical, gas, and captive needle stunning on early postmortem muscle metabolism and subsequent meat quality. Poultry Science 81: 561-571.CrossRefGoogle ScholarPubMed
SCHILLING, M.W., RADHAKRISHNAN, V., THAXTON, Y.V., CHRISTENSEN, K., THAXTON, J.P. and JACKSON, V. (2008) The effects of broiler catching method on breast meat quality. Meat Science 79:163-171.CrossRefGoogle ScholarPubMed
WANG, R.R., PAN, X.J. and PENG, Z.Q. (2009) Effects of heat exposure on muscle oxidation and protein functionalities of pectoralis majors in broilers. Poultry Science 88: 1078-1084.CrossRefGoogle ScholarPubMed
WARRISS, P.D., BEVIS, E.A., BROWN, S.N. and EDWARDS, J.E. (1992) Longer journeys to processing plants are associated with higher mortality in broiler chickens. British Poultry Science 33:201-206.CrossRefGoogle ScholarPubMed
WARRISS, P.D., KESTIN, S.C., BROWN, S.N. and BELVIS, E.A. (1988) Depletion of glycogen reserves in fasting broiler chickens. British Poultry Science 29:149-154.CrossRefGoogle ScholarPubMed
WARRISS, P.D., PAGAZAURTUNDUA, A. and BROWN S.N., (2005) Relationship between maximum daily temperature and mortality of broiler chickens during transport and lairage. British Poultry Science 46: 647-651.CrossRefGoogle ScholarPubMed
WARRISS, P.D., WILKINS, L.J. and and KNOWLES, T.G. (1999) The influence of ante mortem handling on poultry meat quality, in: RICHARDSON, R.I & MEAD, G.C. (Eds) Poultry Meat Science, pp. 217-230 (Wallingford, CABI Publishing).Google Scholar
WARRISS, P.D., WILKINS, L.J., BROWN, S.N., PHILLIPS, A.J. and ALLEN V., (2004) Defaecation and weight of the gastrointestinal tract contents after feed and water withdrawal in broilers. British Poultry Science 45: 61-66.CrossRefGoogle ScholarPubMed
ZHUANG, H., SAVAGE, E.M., SMITH, D.P. and BERRANG, M.E. (2009) Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling. Poultry Science 88: 1282-1291.CrossRefGoogle ScholarPubMed