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Factors Affecting Poultry Meat Quality and Flavor: Physico-Chemical Attributes and...
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Factors Affecting Poultry Meat Quality and Flavor: Physico-Chemical Attributes and Sensory Evaluation

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Poultry".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 2006

Special Issue Editors

Dr. Robert Gąsior

E-Mail Website
Guest Editor
Central Laboratory, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland
Interests: quality of animal products; traditional food; aroma compounds; HS-SPME-GC/MS; olfactometry; statistics; chemometrics
Prof. Dr. Władysław Migdał

E-Mail Website
Guest Editor
Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
Interests: sensory analysis; traditional products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Poultry rearing is one of the most popular farming methods due to its efficient feed conversion, which leads to high productive performance and profitability. The total production of poultry meat in the world is the largest among other types of meat, amounting to 138 million tonnes in 2022.

However, today, consumers of meat expect high-quality products with health-promoting properties and original flavor, as well as for their meat to be obtained from animals reared in a natural and sustainable way. This is favored by the long-term increase in the standard of living and environmental awareness of consumers who are seeking such products.

It is well known that aroma compounds determine the flavor of food. These, and especially key odorants, are very important in the evaluation of food quality by consumers, since it has been believed that about 90% of sensations accompanying the consumption of various food products by humans are in fact olfactory sensations. The meat aroma may depend on gender, species, breed, feeding, housing conditions, welfare, stress, diseases, and the ripening of the meat or carcass from which a product is made. Additionally, the odor is strongly influenced by thermal treatment, in which volatile compounds are formed in the Maillard reactions.

In this Special Issue, original research articles and reviews should contain any aspects regarding the flavor quality of poultry meat. These may concern traditional products and cover studies on volatile compound composition, GC-olfactory and sensory assessments, as well as topics on classification and chemometric discrimination, including the description of other physicochemical parameters.

We look forward to your submissions.

Dr. Robert Gąsior
Prof. Dr. Władysław Migdał
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Animals is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

 

Keywords

  • poultry meat quality
  • housing conditions
  • welfare
  • stress
  • diseases
  • native breeds
  • regional products
  • flavor
  • sensory analysis
  • olfactometry
  • volatile compounds
  • aroma compounds
  • fatty acids
  • lipids
  • HS-SPME-GC/MS
  • chemometrics
  • classification
  • chemometric discrimination
  • PCA
  • LDA

Published Papers (2 papers)

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Research

15 pages, 1536 KiB  
Article
Dietary Paper Mulberry Silage Supplementation Improves the Growth Performance, Carcass Characteristics, and Meat Quality of Yangzhou Goose
by Ruhui Wang, Xin Wang, Yi Xiong, Jingwen Cao, Luiz Gustavo Nussio, Kuikui Ni, Yanli Lin, Xuekai Wang and Fuyu Yang
Animals 2024, 14(3), 359; https://doi.org/10.3390/ani14030359 - 23 Jan 2024
Viewed by 759
Abstract
There have been few investigations into the health benefits and meat quality of supplementing Yangzhou geese with paper mulberry silage. One hundred and twenty 28-day-old Yangzhou geese were selected for the experiment and randomly divided into two groups: a control group (CON) and [...] Read more.
There have been few investigations into the health benefits and meat quality of supplementing Yangzhou geese with paper mulberry silage. One hundred and twenty 28-day-old Yangzhou geese were selected for the experiment and randomly divided into two groups: a control group (CON) and a paper mulberry silage group (PM), with six replicates in each group. The experiment lasted for a total of 6 weeks. The experiment found that compared with CON, PM had a promoting effect on the average daily weight gain of Yangzhou geese (p = 0.056). Sensory and nutritional analysis of breast muscles revealed a decrease in a* value (p < 0.05) and an increase in protein content (p < 0.05) following PM treatment. Through untargeted metabolomics analysis of breast muscle samples, it was found that 11 different metabolites, including guanidinoacetic acid and other substances, had a positive effect on amino acid metabolism and lipid antioxidant pathways of PM treatment. Overall, the strategy of feeding Yangzhou geese with paper mulberry silage is feasible, which can improve the sensory quality and nutritional value of goose meat. The experiment provides basic data for the application form of goose breeding, so exploring the impact of substances within paper mulberry on goose meat should be focused on in the future. Full article
(This article belongs to the Special Issue Factors Affecting Poultry Meat Quality and Flavor: Physico-Chemical Attributes and Sensory Evaluation)
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11 pages, 537 KiB  
Article
Fatty Acid Profile, Volatile Organic Compound, and Physical Parameter Changes in Chicken Breast Meat Affected by Wooden Breast and White Striping Myopathies
by Eglė Lebednikaitė, Dovilė Klupšaitė, Elena Bartkienė, Jolita Klementavičiūtė, Ernestas Mockus, Lina Anskienė, Žana Balčiauskienė and Alius Pockevičius
Animals 2023, 13(19), 3136; https://doi.org/10.3390/ani13193136 - 07 Oct 2023
Viewed by 883
Abstract
The aim of this research was to determine the impact of pectoralis major myopathies on the physical parameters, fatty acid (FA) profile, and volatile organic compound (VOC) composition of chicken breast meat. Samples were collected from pectoralis major of broilers with varying severity [...] Read more.
The aim of this research was to determine the impact of pectoralis major myopathies on the physical parameters, fatty acid (FA) profile, and volatile organic compound (VOC) composition of chicken breast meat. Samples were collected from pectoralis major of broilers with varying severity scores (normal, mild, and severe) of wooden breast (WB) and white striping (WS) myopathies. Chicken breast meat affected by severe myopathies expressed higher cooking loss, drip loss (p < 0.001), and yellowness (p < 0.05) compared to those of samples that were taken from broilers without myopathies (normal). The amount of monounsaturated fatty acids (MUFAs) was significantly higher in samples affected by mild and severe myopathies than in those without myopathies (p < 0.05). There was significantly more aldehyde hexanal in muscles affected by mild and severe myopathies than in muscles without myopathies (p < 0.05). In conclusion, WB and WS myopathies of the breast muscle not only affected the physical parameters of broiler meat but also may have influenced its FA profile and VOC composition. Additionally, an elevated amount of hexanal in muscles affected by WB together with WS suggests that oxidative stress could be important in the etiopathogenesis of WB and WS myopathies. Therefore, poultry meat affected by myopathies have the potential to alter breast meat flavor and composition. Full article
(This article belongs to the Special Issue Factors Affecting Poultry Meat Quality and Flavor: Physico-Chemical Attributes and Sensory Evaluation)
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