Muscle Growth and Poultry Meat Quality Issues

摘要: Over the past 50 years worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase growth rate birds, feed efficiency, size breast muscle reduction abdominal fatness. Moreover, shift toward further processed products emphasized necessity for higher standards improve sensory characteristics functional properties. It is believed that genetic progress put more stress bird it histological biochemical modifications tissue by impairing some quality traits. The most current concerns are associated with deep pectoral disease white striping which impair product appearance, increased occurrence problems related meat’s poor ability hold water during processing storage (PSE-like condition) as well toughness cohesiveness immaturity intramuscular connective tissue. This paper aimed at making a general statement recent studies focusing relationship between issues poultry.