Harmonization of methodology of assessment of meat quality features.

摘要: Introduction The dramatic changes in the market forms for poultry recent years, from a predominantly whole bird commodity to modern highly diversified industry focused on cut up, deboned meat, and ready-to-eat further processed products, has resulted change of quality expectation. major meat attributes are appearance, texture, juiciness, flavour, functionality. With increasing trends processing, functionality increased relative importance, especially because its key role determining sensory complex products (Fletcher, 2002). Many different methods measuring traits available which based principles, instruments and/or probes. Particular attention should be taken also order standardize sample preparation handling before during analysis. In view complexity processes post-mortem time trait determination, it is not surprising that results obtained studies laboratories always agreement with. For comparison therefore necessary keep strictly specifications why standardisation indispensable. Working Group 5 “Poultry Meat Quality” WPSA European Federation been proposed produce document would serve as common base methodology permit between researches carried out by groups, international research programme. This paper represents first step this work including chemical physical (Table 1), while will included second step.