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Effect of some ante-mortem stressors on peri-mortem and post-mortem biochemical changes and tenderness in broiler breast muscle: a review

Published online by Cambridge University Press:  18 September 2007

Abdalla S.A. Ali ,
Andrian P. Harrison  and
J. Fris Jensen
J. Fris Jensen
Affiliation:
Department of Animal Science and Animal Health and Department of Anatomy and Physiology, the Royal Veterinary and Agricultural University, 1870 Frederiksberg C, Denmark
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Abstract

The effects of ante-mortem stressors such as stunning, struggling, environmental temperature and feed withdrawal on the biochemical changes of broiler breast muscle are assessed in relation to post-mortem biochemical changes and the subsequent tenderness of broiler breast meat. The findings of investigations concerned with broiler meat are presented alongside more fundamental studies addressing such aspects as Ca2+ release and sequestration, endocrine changes during periods of stress and the role of fatty acids as regulators of membrane bound channels. An attempt is made to assimilate the pertinent facts associated with this topic and to give directions for future research. It is concluded, however, that, whilst tenderness in meat is often associated with a loss of ATP, glycogen breakdown and lactic acid accumulation within muscles, current data are insufficient to enable a definitive decision to be made as to which have adverse effects on broiler meat tenderness.

Keywords

Stunningstrugglingenvironmental temperaturefeed withdrawal
Type
Research Article
Information
World's Poultry Science Journal , Volume 55 , Issue 4 , December 1999 , pp. 403 - 414
Copyright
Copyright © Cambridge University Press 1999

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