muscle growth and poultry meat quality issues肌肉的生长和禽肉质量问题.pdfVIP

Nutrients 2012, 4, 1-12; doi:10.3390/nu4010001 OPEN ACCESS nutrients ISSN 2072-6643 /journal/nutrients Review Muscle Growth and Poultry Meat Quality Issues Massimiliano Petracci * and Claudio Cavani Department of Food Science, University of Bologna, 47522 Cesena (FC), Italy; E-Mail: claudio.cavani@unibo.it * Author to whom correspondence should be addressed; E-Mail: m.petracci@unibo.it; Tel.: +39-0547-338128; Fax: +39-0547-382348. Received: 27 October 2011; in revised form: 21 November 2011 / Accepted: 1 December 2011 / Published: 22 December 2011 Abstract: Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat’s poor ability to hold water during processing and storage