Factors Influencing the Quality of Chicken Meat: A Review
Keywords:
meat texture, oxidative stability, poultry welfare, slaughtering conditions, quality of poultry meat, tendernessAbstract
The quality of poultry meat has become an increasingly prominent topic in scientific and industrial discourse, driven by the global rise in poultry product consumption and growing consumer expectations regarding nutritional composition, food safety, and sensory appeal. This review paper synthesizes current knowledge from scientific literature on the diverse and interconnected factors that influence poultry meat quality. Special attention is given to the dynamic interaction between genetic type, nutritional management, environmental conditions, and pre- and post-slaughter practices. While selection for rapid growth rates and increased pectoral muscle yield has improved production efficiency, it has also been associated with the emergence of muscle disorders and quality defects such as pale, soft, and exudative (PSE) meat, white striping, and woody breast. Nutritional interventions particularly those that regulate protein intake, fatty acid balance, and antioxidant levels play a crucial role in maintaining muscle integrity and oxidative stability. Environmental stressors, especially heat stress, along with animal transport and handling, significantly alter meat quality parameters, including pH, water-holding capacity, and storage stability. In addition, postmortem procedures such as chilling and packaging have a major impact on meat quality preservation. Through a critical evaluation of existing studies, this review highlights areas of convergence as well as unresolved challenges, proposing an integrative approach to guide future research and optimize quality management throughout the poultry production chain. Growth systems directly influence poultry meat quality. Alternative systems, such as free-range farming, provide meat with superior sensory properties and nutritional value, while intensive systems yield higher production efficiency but may negatively affect meat texture and composition.
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