Transformation of muscle to meat during poultry processing

Authors: Bowker, Brian; Zhuang, Hong

Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/7/2023
Publication Date: 7/10/2023
Citation: Bowker, B.C., Zhuang, H. 2023. Transformation of muscle to meat during poultry processing. Poultry Science Association Meeting Abstract. 102/251.

Interpretive Summary:

Technical Abstract: Skeletal muscle is a complex, highly organized tissue that undergoes a myriad of interacting physical and chemical changes as it is converted to meat during the slaughter and processing of poultry. During primary poultry meat processing, live birds are slaughtered by stunning and exsanguination. Carcasses are scalded and picked to remove feathers, eviscerated, and then chilled prior to second processing steps, which may include aging, deboning, and further processing. During poultry slaughter and processing there is an underlying postmortem conversion of muscle to meat as muscle tissue is attempting to maintain physiological homeostasis. However, due to the cessation of blood flow, the muscle loses its supply of oxygen, its ability to remove metabolic waste, its nutrient and antioxidant supply, its osmotic equilibrium, and its neural and hormonal regulation. As a result of the slaughter process and the changes occurring in the tissue, within the first few hours postmortem the muscle experiences a shift from aerobic to anaerobic energy metabolism, a decline in pH, rigor mortis development, and a drastic temperature reduction (live body temperature to less than 4°C). The rate and extent to which these postmortem phenomena occur in the tissue can have a direct impact on meat functionality and fresh meat quality characteristics such as texture, water-holding capacity, and color. Both antemortem and postmortem factors associated with the slaughtering and processing of poultry can influence postmortem muscle energy metabolism, rigor mortis development, and meat quality. Antemortem factors such as live haul conditions, lairage, and shackling may affect the activity, stress level, and muscle energy status of the birds immediately pre-slaughter which can influence carcass and meat quality. Steps in the poultry processing sequence, including stunning, scalding, chilling, deboning, and carcass electrical stimulation also have a direct impact on meat quality traits. The conversion of muscle to meat is a complex process in which the key steps occur within the first few hours postmortem during poultry slaughter and processing. Developing a more thorough understanding of muscle changes that occur during this critical early postmortem period is essential for ensuring that modern poultry slaughter and processing systems are optimized to enhance not only processing efficiency but also product safety, yield, and quality.