Deterioration Of Meat Quality Research Articles

Comparative study of a liposome and emulsion system with cinnamon essential oil on the quality and proteolysis of refrigerated minced pork.

Essential oils have been recognized for their strong antibacterial property, making them an innovative approach for preserving meat. However, their chemical instability and direct impact on meat proteins limit their application. To overcome these limitations, various loading systems have been explored. This study aimed to compare the effect of cinnamon essential oil (CEO) loaded in a liposome and emulsion system on the proteolysis of minced pork and to evaluate the advantages of each delivery system in preventing microorganism-induced quality deterioration of meat. Minced pork treated with CEO-liposomes exhibited lower pH, total volatile basic nitrogen (TVB-N), and total viable count (TVC) values than CEO-emulsions and provided better protection against microorganisms. SDS-polyacrylamide gel electrophoresis (PAGE) analysis confirmed that CEO-liposome was more effective in protecting proteins from degradation. Moreover, CEO-liposome produced lower amount of bitter amino acids and harmful biogenic amines. Antibacterial mechanisms indicated that CEO-liposome exhibited a stronger inhibitory effect against major spoilage bacteria in meat products by increasing cell membrane permeability. The membrane damage was further supported by an increase in conductivity and the leakage of nucleic acids. Compared to the CEO-emulsion system, CEO-liposome emerged as an effective preservative for minced pork. These results provided important theoretical support for using a bioactive compound delivery system to prevent microorganism-induced quality deterioration in meat.

Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review.

This paper aims to provide an updated review and current understanding of the impact of extreme temperatures-focusing on heat stress (HS)-on the quality of pork and poultry meat, particularly amidst an unprecedented global rise in environmental temperatures. Acute or chronic HS can lead to the development of pale, soft, and exudative (PSE) meat during short transportation or of dark, firm, and dry (DFD) meat associated with long transportation and seasonal changes in pork and poultry meat. While HS is more likely to result in PSE meat, cold stress (CS) is more commonly linked to the development of DFD meat. Methods aimed at mitigating the effects of HS include showering (water sprinkling/misting) during transport, as well as control and adequate ventilation rates in the truck, which not only improve animal welfare but also reduce mortality and the incidence of PSE meat. To mitigate CS, bedding on trailers and closing the tracks' curtains (insulation) are viable strategies. Ongoing efforts to minimize meat quality deterioration due to HS or CS must prioritize the welfare of the livestock and focus on the scaleup of laboratory testing to commercial applications.

Changes in meat quality and muscle fiber characteristics of beef striploin (M. longissimus lumborum) with different intramuscular fat contents following freeze-thawing

Adipose (fat) tissue has different physical properties from skeletal muscle tissue, and its moisture content is relatively low; thus, freezing or freeze-thawing of meat affects its quality. However, the effect of intramuscular fat (IMF) of meat has not been comprehensively studied. The changes in the meat quality and muscle fiber characteristics of beef striploin (M. longissimus lumborum; LL) with different IMF contents (63.5 g/kg‒260.3 g/kg; n = 52) following freeze-thawing were examined. Freeze-thawing destroyed muscle fibers, and the fiber size was decreased irrespective of muscle fiber type or IMF content. However, the size of type I and IIA muscle fibers was largely altered in LL muscles with lower IMF content. Low IMF content increased the tenderness and decreased the pH of LL muscles; the effects of low IMF content on discoloration in LL muscles were less prominent. Larger IMF particles and higher density were associated with reduced thawing loss in LL muscles. IMF content reduced the lightness of frozen-thawed meat, but it did not excessively reduce water-holding capacity and pH. Thus, deterioration in meat quality can be prevented by considering the IMF content during the freezing process.

Chronic heat stress inhibits glycogen synthesis through gga-miR-212-5p/GYS1 axis in the breast muscle of broilers

Studies have demonstrated that chronic heat stress can accelerate glycolysis, decrease glycogen content in muscle, and affect muscle quality. However, the consequences of chronic heat stress on glycogen synthesis, miRNA expression in pectoralis major (PM) muscle, and its regulatory functions remain unknown. In this study, high-throughput sequencing and cell experiments were used to explore the effects of chronic heat stress on miRNA expression profiles and the regulatory mechanisms of miRNAs in glycogen synthesis under chronic heat stress. In total, 144 cocks were allocated into 3 groups: the normal control (NC) group, the heat stress (HS) group, and the pair-fed (PF) group. In total, 30 differently expressed (DE) miRNAs were screened after excluding the effect of feed intake, which were mainly related to metabolism, signal transduction, cell growth and death. Furthermore, the gga-miR-212-5p/GYS1 axis was predicted to participate in glycogen synthesis through the miRNA-mRNA analysis, and a dual-luciferase reporter test assay confirmed the target relationship. Mechanistically, chronic heat stress up-regulated gga-miR-212-5p, which could inhibit the expression of GYS1 in the PM muscle. Knocking down gga-miR-212-5p alleviates the reduction of glycogen content caused by chronic heat stress; overexpression of gga-miR-212-5p can reduce glycogen content. This study provided another important mechanism for the decreased glycogen contents within the PM muscle of broilers under heat stress, which might contribute to impaired meat quality.

Oxidative stability in meat (pectoralis major) of broiler orally supplemented with essential oils of allium sativum, Curcuma longa, Zingiber officinale, and Cinnamomum zeylanicum.

Lipid oxidation is a normal process in living muscles, but is escalated postmortem due to the loss of inherent antioxidant defense, which causes quality deterioration of meat. This study investigates the effects of essential oil (EO) supplementation to the drinking water of broiler chicken on physical properties, antioxidants, and lipid oxidation in Pectoralis major during frozen storage. Two hundred day-old chicks of arbo acre were allocated to five groups; control (T1) and the groups supplemented with: Allium sativum (T2), Curcuma longa (T3), Zingiber officinale (T4) and Cinnamomum zeylanicum (T5) at the level of 300ml/L into drinking water throughout a 49-d study. Thereafter, birds were slaughtered and breast meat excised for assessments during a 28-d storage period at 4 °C using standard procedure. The results show that cooking loss of Pectoralis major from T1 birds was not significantly (P > 0.05) different from that of T4, and were significantly higher than those of T2, T3, and T5 birds. Meat from T5 birds showed the lowest drip loss. The results for total antioxidant activity are not similar among sampling days. In general, control group showed inferior values, but T2 and T4 had greater values on days 0 and 28. The rate of lipid peroxidation increased with time; however, EOs administration markedly reduced the peroxidation rates compared to controls. The catalase activity of breast meat was significantly declined from day 14, but was enhanced as an effect of EO consumption especially in group T5 at 21 and 28 d. Supplementation of garlic, turmeric, and cinnamon EOs to broiler chickens increased glutathione peroxidase in breast meat on days 21 and 28, while turmeric EO enhanced superoxide dismutase up to 7 d. In conclusion, EOs are valuable supplements for broiler chickens and potent in enhancing meat quality and prolonging the shelf life.

Potential applications of biosurfactants in animal production and meat research

<abstract> <p>Muscle foods are perishable products that are subject to several contaminations such as microbial and/or chemical (lipid and protein oxidation) alterations, which result in their deterioration and quality loss. Several processing strategies are used to preserve and improve the stability, shelf-life and quality of meat and meat products, from which natural preservative agents are gaining interest from both industrials and consumers as green and eco-friendly strategies. Among these natural preservatives, biosurfactants are emerging molecules. Their natural origin and biodegradability make them appealing for use in the food industry. In meat research, biosurfactants are of great interest as antimicrobial and antioxidant agents to reduce meat spoilage and wastage as well as for improving the shelf-life of the products. We aimed to discuss the potential applications of biosurfactants with a focus on their antimicrobial and antioxidant activity within the objectives of reducing meat quality deterioration and improving the image quality (acceptability by consumers) of meat and meat products. Additionally, further perspectives under the context of practical applications of biosurfactants in meat emulsification have been discussed, serving as a reference to feed knowledge gaps in this emerging topic of research. Further studies and evaluations of biosurfactants in meat research are needed to establish more evidence of their potential benefits, applicability and feasibility at a larger scale.</p> </abstract>

Appropriate Genetic Approaches for Heat Tolerance and Maintaining Good Productivity in Tropical Poultry Production: A Review.

Heat stress is a major environmental threat to poultry production systems, especially in tropical areas. The effects of heat stress have been discovered in several areas, including reduced growth rate, reduced egg production, low feed efficiency, impaired immunological responses, changes in intestinal microflora, metabolic changes, and deterioration of meat quality. Although several methods have been used to address the heat stress problem, it persists. The answer to this problem can be remedied sustainably if genetic improvement approaches are available. Therefore, the purpose of this review article was to present the application of different approaches to genetic improvement in poultry in the hope that users will find suitable solutions for their poultry population and be able to plan future poultry breeding programs.

Deciphering the underlying mechanisms of the oxidative perturbations and impaired meat quality in Wooden breast myopathy by label-free quantitative MS-based proteomics

The study aimed to investigate biochemical mechanisms occurred in Wooden breast (WB) chicken meat, with attention to the impact on meat quality. Commercial chicken breasts were classified as Normal (N, n = 12), WB-M (moderate degree; focal hardness on cranial region, n = 12) and WB-S (severe degree; extreme and diffused hardness over the entire surface, n = 12). Samples were analyzed for physico-chemical properties, oxidative damage to lipids and proteins, and discriminating sarcoplasmic proteins by using a Q-Exactive mass spectrometer. WB meat presented impaired composition and functionality and higher levels of lipid and protein oxidation markers than N meat. The proteomic profile of WB-S presents a dynamic regulation of the relevant proteins involved in redox homeostasis, carbohydrate, protein and lipid metabolisms. Proteomics results demonstrate that the physiological and metabolic processes of muscles affected by WB myopathy are involved in combating the inflammatory process and in repairing the damaged tissue by oxidative stress.

염소와 양 골격근의 근섬유 특성

This study aimed to provide a fundamental summary of the caprine and ovine muscle fiber characteristics. The goat and sheep industries have been experiencing growth due to their adaptability to market changes and the diversity of their products. Muscle fibers, which represent the basic unit of muscle and an essential factor in assessing meat quality, can be classified into several types by their contractile and metabolic properties. Species, breeds, muscle type, age, and sex are the main factors affecting muscle fiber characteristics. While the effects of these factors on muscle fiber characteristics of major livestock species (cattle, pigs, and chickens) are widely studied, goats and sheep (the main meat sources among minor livestock species) have not fully studied. Understanding muscle fiber characteristics will help to development technologies for regulating goat and lamb meat quality. In the present study, the muscle fiber characteristics of the caprine and ovine skeletal muscles assessed in previous studies were summarized. In addition, the effects of breed, sex, age, and muscle type on the caprine and ovine muscle fiber characteristics were assessed using the results of previous studies. Specific in-depth studies on muscle fiber characteristics and their relationship to the quality characteristics of goat and lamb meat are required. These studies will help to extend shelf-life and retard deterioration in meat quality during storage or freeze-thawing of goat and lamb meat.

Biopreservative Effect of the Tunisian Halophyte Lobularia maritima Flavonoid Fraction, Used Alone and in Combination with Linalool in Stored Minced Beef Meat.

In the present study, Lobularia maritima (Lm) flavonoid extract (LmFV) was characterized by HPLC analyses and five compounds were detected. Further, to describe the chemical content of the matrix, GC-MS analyses after silylation were performed; the obtained results showed the presence of a large number of components belonging to several chemical classes, mostly sugar alcohols, sugars, fatty acids, and terpenes. Firstly, the antibacterial activities of this fraction and linalool (Lin) were evaluated against eight foodborne pathogenic strains with MIC values between 2.3 and 5.8 mg/mL and 0.23 and 0.7 mg/mL, respectively. Then, the antioxidant activity of both was evaluated by the DPPH antiradical test and the phosphomolybdenum test. Furthermore, the biopreservative effect of LmFV alone and in combination with Lin on minced beef stored at 4 °C for 14 days was evaluated using microbiological and physiochemical tests. LmFV at 4.6% alone significantly reduced microbial spoilage in ground meat (p < 0.05). The combination of LmFV (4.6%) and Lin (0.46%) was more effective than LmFV alone in inhibiting bacterial contamination, reducing TBARS values and the risk of bacterial contamination, and reducing the accumulation of Met myoglobin (MetMb). This combination, therefore, extends the shelf life of the product by about 10 days. Based on these microbiological results and physicochemical parameters, it can be stated that the addition of Lin potentiates the flavonoid fraction of L. maritima more strongly against the deterioration of meat quality by significantly improving its biopreservative effect as a natural conservative.

Effect of Different Genotypes and Harvest Times of Sage (Salvia spp. Labiatae) on Lipid Oxidation of Cooked Meat.

Lipid oxidation is the primary non-microbial reason for quality deterioration of meat and meat products. Lipid oxidation can be prevented or delayed by antioxidants. In this study, 15 sage (Salvia spp. Labiatae) extracts (five genotypes, three harvest times) were tested for their ability to reduce lipid oxidation (peroxide value (PV) and thiobarbituric acid reactive substances (TBARS)) in ground, uncured, cooked porcine and bovine meat (60%/40% mixture) during 14 days of refrigerated storage. Additionally, total phenolic content was determined, and the antioxidant capacity of the extracts was measured as radical scavenging activity (2,2-diphenyl-1-picrylhydrazyl assay), reducing power, and superoxide anion scavenging activity. All 15 sage extracts were able to reduce lipid oxidation, though showing expected differences depending on genotype and harvest time. The extracts of S. officinalis accession from Foggia, Italy performed better than the other genotypes when looking at the entire storage period and considering both PV and TBARS. Of the applied methods for determining antioxidant capacity, superoxide anion scavenging activity proved to be the best determinant of the ability of sage to reduce lipid oxidation in the meat sample.

Dietary rutin improves breast meat quality in heat-stressed broilers and protects mitochondria from oxidative attack via the AMPK/PINK1-Parkin pathway.

This study was conducted to investigate the effect of dietary rutin on the meat quality, antioxidant status and mitochondrial structure and function in the breast muscle of heat-stressed broilers. A total of 192 male broilers were randomly assigned into three groups and treated with normal control (CON), heat stress (34 °C, HS), and HS with 500 mg kg-1 rutin supplementation (HS + Rutin), respectively. Dietary rutin significantly reversed HS-induced decrease in body weight, average daily feed intake, average daily gain, and feed efficiency. Rutin supplementation attenuated HS-induced impaired meat quality by decreasing the lightness, drip loss at 24 and 48 h, the peak time of free water (T22 ) and the peak area ratio of free water (P22 ), and increasing the pH24h and peak area ratio of immobilized water (P21 ). Rutin supplementation promoted superoxide dismutase, glutathione peroxidase activities and total antioxidant capacity, and decreased malondialdehyde levels compared with the HS group. Moreover, rutin attenuated HS-induced mitochondrial damage by increasing the mitochondrial DNA copy number and improving mitochondrial morphology. Dietary rutin significantly increased mitochondrial biogenesis-related mRNA (proliferator-activated γ receptor coactivator-1α [PGC-1α], nuclear respiratory factor 1 [NRF1], and mitochondrial transcription factor A [TFAM]) expression via the AMP-activated protein kinase (AMPK) signaling pathway. HS significantly increased mitophagy-related genes and proteins (Parkin, PTEN-induced putative kinase 1 [PINK1], microtubule associated protein light chain 3-II [LC3-II]) expression, and dietary rutin significantly reversed these alterations. Dietary rutin attenuated the HS-induced decline in meat quality and antioxidant capacity of broilers, which may be related to inhibition of the AMPK/PINK1-Parkin signaling pathway to attenuate mitochondrial damage. © 2023 Society of Chemical Industry.

Novel Insights into Total Flavonoids of Rhizoma Drynariae against Meat Quality Deterioration Caused by Dietary Aflatoxin B1 Exposure in Chickens.

Aflatoxin B1 (AFB1) is a group of highly toxic mycotoxins that are commonly found in human and animal foods and threaten animal and human food safety. Total flavonoids of Rhizoma Drynaria (TFRD), a traditional Chinese medicinal herb, exert multiple biological activities such as immunomodulatory, anti-inflammatory, and anti-oxidation effects. Here, a total of 160 healthy 21-day-old male broilers were randomly divided into four groups: the CON group, the TFRD group, the AFB1 group, and the AFB1 + TFRD group. The study found that AFB1 exposure altered the breast meat quality-related indicators, including meat sensory and physical indicators. Metabolomics analysis further showed that the change in meat quality was closely associated with significantly differential metabolites of breast muscle. Furthermore, spotlighted amino acid content contributes to changes in the secondary structure of the myofibrillar protein by Raman spectroscopy analysis, which was associated with the oxidative stress and inflammatory response in AFB1-exposed breast meat. Meanwhile, dietary 125 mg/kg TFRD supplementation could effectively restore the changes in breast meat quality. Taken together, these results by multi-technical analysis revealed that AFB1 exposure causes deterioration of chicken meat quality and that TFRD may be a potential herbal extract to antagonize mycotoxicity.

The two-stage air thawing based on low voltage electric field (LVEF) can make the quality of thawed chicken breast close to that before freezing

Low voltage electric field (LVEF) thawing has been shown to be an effective method of thawing. In this study, chicken breast meat was thawed in a fixed electric field voltage (2.5 KV), and the thawing process was divided into two stages: stage Ⅰ (−20 °C to −5 °C) and stage Ⅱ (−5 °C to −1 °C). The effects of two-stage air thawing based on low voltage electric field (TLT) on the quality of chicken breast were investigated by altering the thawing temperature (T1 and T2) in two stages. The results showed that TLT could significantly (P＜0.05) reduce thawing time and thawing loss than air thawing. Among them, TLT22.5–7.5 samples almost retained the same tissue structure as fresh chicken breast, allowing the muscle fibers/bundles to capture more immobile water. TLT22.5–7.5 samples not only kept the color similar to fresh meat, but also had an obviously better moisture correlation characteristic than other thawed samples. TLT also demonstrated a strong microbial reproduction inhibitory impact. The thawed chicken could obtain a comparatively fresh quality if T2 was kept below 15 °C. Therefore, TLT is expected to reduce total thawing time and prevent meat quality deterioration caused by the freezing and thawing process.

Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion.

Lipid and protein oxidation are the major causes of meat quality deterioration. Edible mushrooms have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of Pleurotus ostreatus powder (POP) on the oxidative stability of pork patties during cold storage and after in vitro gastrointestinal digestion (ivGD). Pork patties were subjected to four treatments: control (without antioxidant), T1 (2% POP, w/w) and T2 (5% POP, w/w), and T3 as positive control (0.02% BHT, fat basis). POP aqueous, ethanolic, and aqueous ethanol extract were subjected to phytochemical and antioxidant assays. Raw pork patties were subjected to a chemical proximate composition evaluation. At the same time, raw and cooked pork patties were stored at 2 °C for 9 days and subjected to meat quality measurements. Furthermore, the total antioxidant activity of cooked pork patties was determined after ivGD. Results showed that POP ethanol extract showed the highest polysaccharide, phenol, and flavonoid content, as well as antiradical and reducing power properties. POP incorporation into raw and cooked pork patties enhances meat quality traits, including pH, water-holding capacity, cooking-loss weight, texture, color, lipid, and protein oxidation (p &lt; 0.05). Furthermore, incorporating POP into cooked samples increases the phytochemical content and antioxidant activity during ivGD. In conclusion, POP has great potential as a natural antioxidant for meat products.

Clinical study on turkeys of the combined coli-salmonella bacteriophage

Infectious diseases of turkeys, in particular salmonellosis and colibacteriosis, are a serious problem and lead to significant economic losses. The damage is due to the high mortality of young animals, reduced egg production in breeding herds, deterioration of meat quality, costs of treatment, elimination of the disease and preventive measures. However, the main problem is the impact of contaminated meat products on public health. The use of antibiotics allows you to get good results in treatment, but it is ineffective in terms of eliminating infection. To solve this problem, it is advisable to minimize their use in industry, as well as replace them with other antimicrobial agents. One of such promising areas is the use of bacteriophages. This paper presents the results of a clinical study of a combined bacteriophage on turkey in industrial conditions, confirming its safety and effectiveness. The basis for conducting clinical trials of the combined coli-salmonella bacteriophage were cases of infectious pathology caused by enteropathogenic escherichia, periodically recorded in young turkeys, as well as the detection of Salmonella enteritidis isolates in pathological material during monitoring studies. The disease was manifested by a violation of the gastrointestinal tract, intoxication with signs of depression, ruffled feathers, typical pathoanatomic changes in the organs of the gastrointestinal tract. With the prophylactic use of the combined bacteriophage, there were no outbreaks of colibacteriosis and salmonellosis, whereas 3 cases of colibacteriosis were recorded in the control group, confirmed by the results of bacteriological studies. When evaluating the therapeutic effect, it was found that the use of the drug for a course of 3-5 days makes it possible to effectively stop the disease, regardless of the age category of the bird. With the course use of the drug, there was no increase in mortality and an increase in the number of forcibly culled poultry, which indicates the harmlessness of the tested drug. When assessing the economic efficiency, it was found that the costs of treatment courses of the drug in the experimental group were less than in the control group. Similar results were obtained with the prophylactic use of the drug.

Exploring the formation mechanism of off-flavor of irradiated yak meat based on metabolomics.

Irradiation's effects on quality, volatile compounds, and differential metabolites of yak meat were studied. Irradiation dose at 3kGy had no effect on yak meat quality, however irradiation dose at 5kGy resulted in yak meat quality deterioration as well as considerable irradiated off-flavors. And the level of the off-odor was strongly associated with the irradiation dose, and allyl methyl sulfide, octanal, nonanal, benzaldehyde, and 4-methylthiazole were all significant producers of off-odor. Meanwhile, with the increased of radiation dose, the amounts of cysteine, methionine, proline, linoleic acid, stearic acid changed obviously. The main generation pathway of irradiated off-flavors in yak meat were thought to be cysteine and methionine metabolism, and linoleic acid metabolism. The oxidative decomposition of sulfur-containing amino acids and unsaturated fatty acids may cause the off-flavor of irradiation yak meat. This research established a theoretical foundation for future control systems to prevent flavor quality alterations during irradiation preservation.

Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids.

Frozen storage is an important strategy to maintain meat quality for long-term storage and transportation. Lipid oxidation is one of the predominant causes of the deterioration of meat quality during frozen storage. Untargeted lipidomic and targeted metabolomics were employed to comprehensively evaluate the effect of frozen duration on pork lipid profiles and lipid oxidative products including free fatty acids and fatty aldehydes. A total of 688 lipids, 40 fatty acids and 14 aldehydes were successfully screened in a pork sample. We found that ether-linked glycerophospholipids, the predominant type of lipids, gradually decreased during frozen storage. Of these ether-linked glycerophospholipids, ether-linked phosphatidylethanolamine and phosphatidylcholine containing more than one unsaturated bond were greatly influenced by frozen storage, resulting in an increase in free polyunsaturated fatty acids and fatty aldehydes. Among these lipid oxidative products, decanal, cis-11,14-eicosenoic acid and cis-5,8,11,14,17-dicosapentaenoic acid can be considered as potential indicators to calculate the freezing time of unknown frozen pork samples. Moreover, over the three-month frozen storage, the first month was a rapid oxidation stage while the other two months were a slow oxidation stage.

Effects of serum aspartate aminotransferase activity on levels of serum Ca2+, Ca2+ channel genes, apoptotic factors, and meat quality characteristics of chicken pectoralis major muscle

This study investigated the association between serum aspartate aminotransferase activity and apoptotic potentials assessed by the levels of serum parameters, including Ca2+and serotonin, Ca2+ channel genes, and caspase genes, at the early postmortem. Additionally, the effect of serum aspartate aminotransferase activity on meat and sensory quality characteristics of chicken pectoralis major muscle was investigated to determine the cause of meat quality deterioration. Among the groups categorized by serum aspartate aminotransferase activity, the high group showed a higher serotonin level and a lower Ca2+ level than the low and medium groups (P < 0.05). The low group had higher apoptotic potentials as exhibited higher levels of ryanodine receptor, sarco/endoplasmic reticulum Ca2+-ATPase, and caspases than the high group (P < 0.05). The low and medium groups showed lower pH24 h and paler surface color than the high group (P < 0.05), indicating pale, soft, and exudative-like meat. Sensory juiciness and overall acceptability were higher in the high group than in the low group (P < 0.05). Overall, serum aspartate aminotransferase activity may be a useful indicator for explaining the meat quality variation, as this molecule can prevent deterioration of chicken meat quality.

Avances recientes en el estudio de factores de estrés prefaenado sobre la calidad de la carne bovina, aviar y porcina

Stress in the pre-slaughter stage is a critical period in the production chain because it causes losses in animal live weight, affects carcass yield and quality, and leads to a loss of animal welfare due to an alteration in the homeostasis of the organism as a result of exposure to stressful situations. This review identifies and describes the stressors that have been reported in the last 5 years as the main causes of meat quality deterioration, including animal handling activities by farm or plant personnel (transport, loading and unloading, in the slaughter plant), environmental conditions (temperature, vibrations), waiting time prior to slaughter and mixing of lots, water and food fasting period, and fatigue states, as well as the biomarkers routinely used for the study of conditions associated with stress. Although research on the subject is abundant, the biochemical mechanisms involved in obtaining certain organoleptic characteristics of meat with respect to stress levels and the individual variations observable in different groups of animals are still not completely clear, and more research is needed on stress biomarkers that allow a more specific, effective and non-invasive identification and measurement.