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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 873 - 883 (11page)
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초록· 키워드
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Variations in the definition of poultry meat quality exist because the quality traits are not solely based on intrinsic and extrinsic factors but also consumers' preference. Appearance quality traits (AQT), eating quality traits (EQT), and reliance quality traits (RQT) are the major factors focused by the consumer before buying good quality of poultry meat. AQT and EQT of poultry meat are controlled by physical and biochemical characteristics of muscle fibers which can be categorized into a total number of fibers (TNF), cross-sectional area of fibers (CSAF), and fiber type composition (FTC). In poultry meat, it has been shown that muscle fiber properties play a key role in meat quality because numerous studies have reported the relationships between quality traits and fiber characteristics. Despite intensive research has been carried out to manipulate the muscle fiber to improve poultry meat quality, demand in a rapid growth of poultry muscle has correlated to the deterioration in the meat quality. The present paper reviews the definition of poultry meat quality, meat quality traits, and variations of meat quality. Also, this review presents recent knowledge underlying the relationship between poultry meat quality traits and muscle fiber characteristics.
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등록된 정보가 없습니다.
참고문헌 (107)
참고문헌 신청
Anil, H. / 2006 / Religious rules and requirements -Halal slaughter. Religious slaughter: improving knowledge and expertise through dialogue and debate on issues of welfare, legislation and socio-economic aspects
Anthony, N. B. / 1998 / A review of genetic practices in poultry:Efforts to improve meat quality / J. Muscle Foods 9:25~33
Ashmore, C. R. / 1972 / Postnatal development of muscle fiber types in domestic animals / J. Anim. Sci 34:37~41
Astruc, T. / 2014 / Encyclopedia of meat sciences / Elsevier
Baeza, E. / 2002 / Effect of selection for improved body weight and composition on muscle and meat characteristics in Muscovy duck / Br. Poult. Sci 43:560~568
Anthony, N. B. / 1998 / A review of genetic practices in poultry:Efforts to improve meat quality / J. Muscle Foods 9:25~33
Ashmore, C. R. / 1972 / Postnatal development of muscle fiber types in domestic animals / J. Anim. Sci 34:37~41
Astruc, T. / 2014 / Encyclopedia of meat sciences / Elsevier
Baeza, E. / 2002 / Effect of selection for improved body weight and composition on muscle and meat characteristics in Muscovy duck / Br. Poult. Sci 43:560~568
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