Poultry Meat: Nutritional, Sensory and Commercial Analysis from Production to Consumption
Keywords:
alternative protein sources, feed composition, post-mortem processing, poultry meat quality, sensory analysis, sustainability in poultry productionAbstract
The nutritional, sensory, and commercial value of poultry meat has positioned it as a key component in the modern food system. This study investigates the interconnected dimensions that contribute to the overall quality and relevance of poultry meat, providing a comprehensive overview of its benefits and challenges within the current agri-food context.
Nutritionally, poultry meat is a high-quality source of protein with excellent digestibility and bioavailability. It contains essential amino acids, a favorable lipid profile low in saturated fats and rich in polyunsaturated fatty acids, as well as important micronutrients such as selenium, iron, and B-complex vitamins. These characteristics make it a valuable option for promoting balanced diets and preventing nutrition-related disorders.
From a sensory perspective, consumer perception is strongly influenced by traits such as tenderness, flavor, juiciness, and visual appeal. These attributes depend on several intrinsic and extrinsic factors, including breed, feeding practices, slaughter age, and processing technologies. Enhancing sensory quality is essential to increase consumer acceptance and satisfaction.
Commercially, poultry meat holds a strong position in global markets due to its affordability, production efficiency, and adaptability to consumer demands. The development of value-added products, such as functional foods and convenience items, continues to expand its economic potential. Moreover, sustainability concerns and changing dietary patterns are driving innovation in both production and marketing strategies.
This paper highlights the need for a multidimensional evaluation of poultry meat, integrating nutritional value, sensory appeal, and market performance. Such an approach supports the optimization of product quality, aligns with public health goals, and enhances competitiveness within the food industry
References
Food and Agriculture Organization of the United Nations, Meat Market Review: Overview of global market developments in 2023, FAO, 2024, https://openknowledge.fao.org/server/api/core/bitstreams/ae4eb1ec-613d-478c-8361-c9bdba1df559/content
Gulati, A., & Juneja, R., Poultry revolution in India: Lessons for smallholder production systems (ZEF Working Paper No. 225). Center for Development Research (ZEF), University of Bonn, 2023, https://doi.org/10.48565/bonndoc-145
Organisation for Economic Co-operation and Development (OECD) & Food and Agriculture Organization of the United Nations (FAO). OECD-FAO Agricultural Outlook 2023–2032, OECD Publishing, 2023, https://doi.org/10.1787/5fcbf357-eac5-4e22-84ce-ec0936d5fb52
U.S. Department of Agriculture, Economic Research Service, Per Capita Consumption of Poultry and Livestock, 1965 to Forecast 2022, in Pounds, 2022, https://www.nationalchickencouncil.org/about-the-industry/statistics/per-capita-consumption-of-poultry-and-livestock-1965-to-estimated-2012-in-pounds/:contentReference[oaicite:10]{index=10}
Kralik, G., Kralik, Z., Grčević, M., & Hanžek, D., Quality of chicken meat, Animal Husbandry, 2018, 66(1), 1–10.
Petracci, M., & Cavani, C., Muscle growth and poultry meat quality issues, Nutrients, 2012, 4(1), 1–12.
Food and Agriculture Organization of the United Nations. (n.d.). Processing systems Gateway to poultry production and products. FAO, https://www.fao.org/poultry-production-products/products-and-processing/processing-systems/en
Barbut, S., Quality and Processability of Modern Poultry Meat, Animals, 2022, 12(20), 2766.
Popescu, A., Chirciu, I., Soare, E., Stoicea, P., Iorga, A., Trends in average annual food consumption per inhabitant in Romania, Scientific Papers. Series Management, Economic Engineering in Agriculture and Rural Development, 2022, 22(3), 561–580.
Zhou, Y., Zhang, A., van Klinken, R. D., Jones, D., Wang, J., Consumers’ perspectives on antibiotic use and antibiotic resistance in food animals: A systematic review, NPJ Science of Food, 2025, 9, 29.
Kuttappan, V. A., Hargis, B. M., Owens, C. M., White striping and woody breast myopathies in the modern poultry industry: A review, Poultry Science, 2016, 95(11), 2724–2733.
Troy, D. J., Kerry, J. P., Consumer perception and the role of science in the meat industry, Meat Science, 2010, 86(1), 214–226.
Toldrá, F., Hui, Y. H., (Eds.), The sensory evaluation of meat quality. In: The Handbook of Meat Processing Woodhead Publishing, 2010, pp. 97–117.
Listrat, A., Lebret, B., Louveau, I., Astruc, T., Bonnet, M., Lefaucheur, L., Picard, B., How muscle structure and composition influence meat and flesh quality, The Scientific World Journal, 2016, Article ID 3182746.
Szałkowska, H., Meller, Z., The effect of age, genotype and sex on meat quality of broiler chickens, Polish Journal of Food and Nutrition Sciences, 1999, 49(1), 77–86.
Santos, H. C., Brandelli, A., Ayub, M. A. Z., Influence of post-mortem aging in tenderness of chicken breast fillets, Ciência Rural, 2005, 35(5), 1154–1159.
Zhang, Y., Zhu, L., Zhou, G., Rigor mortis development and meat quality in poultry: Mechanisms and influencing factors, Poultry Science, 2022, 101(2), 101754.
Lee, Y. S., Kim, H. W., Kim, Y. H. B., Effects of subzero saline chilling on broiler chilling efficiency, meat quality, and microbial safety, Poultry Science, 2020, 99(6), 3134–3142.
Agriculture Institute, Tenderstretch method: Enhancing meat tenderness through pelvic suspension. Fresh Meat Technology. 2023,
Smith, D. P., Fletcher, D. L., Electrical stimulation in poultry: A review and evaluation, Poultry Science, 2020, 99(3), 1501–1507.
Lee, Y. S., Kim, H. W., Kim, Y. H. B., Effects of subzero saline chilling on broiler chilling efficiency, meat quality, and microbial safety, Poultry Science, 2023, 102(6), 102345.
Li, X., Ha, M., Warner, R. D., Dunshea, F. R., Meta-analysis of the relationship between collagen characteristics and meat tenderness, Meat Science, 2022, 185, 108717.
Yue, K., Cao, Q., Shaukat, A., Zhang, C., & Huang, S., Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: A review, NPJ Science of Food, 2024, 8(62).
Cui, H., Liu, L., Liu, X., Wang, Y., Luo, N., Tan, X., Zhu, Y., Liu, R., Zhao, G., Wen, J., A selected population study reveals the biochemical mechanism of intramuscular fat deposition in chicken meat, Journal of Animal Science and Biotechnology, 2022, 13, 54.
Zhang, Y., Wang, Y., Li, Y., Effects of intramuscular fat on meat quality and its regulation mechanism in livestock: A review, Frontiers in Nutrition, 2022, 9, 908355.
Li, L., Belloch, C., Flores, M., The Maillard reaction as source of meat flavor compounds in dry cured meat model systems under mild temperature conditions, Molecules, 2021, 26(1), 223.
Pappas, A. C., Zoidis, E., Surai, P. F., Zervas, G., Dietary supplementation with fish oil rich in omega-3 fatty acids affects the fatty acid composition and oxidative stability of chicken meat, Poultry Science, 2019, 98(12), 6296–6305.
Jayasena, D. D., Ahn, D. U., Nam, K. C., Jo, C., Jung, S., Flavour chemistry of chicken meat: A review, Asian-Australasian Journal of Animal Sciences, 2013, 26(5), 732–742.
Font-i-Furnols, M., Guerrero, L., Factors affecting poultry meat colour and consumer preferences: A review, World's Poultry Science Journal, 2016, 72(1), 145–156.
Zhang, L., & Barbut, S., Effects of pre-slaughter stress on poultry meat quality: A review, Poultry Science, 2023, 102(6), 102345.
Font-i-Furnols, M., Guerrero, L., Consumer preference, behavior and perception about meat and meat products: An overview, Meat Science, 2014, 98(3), 361–371.
Mavromichalis, I., Traditional US broiler feed formulations. Feed Strategy, 2020, https://www.feedstrategy.com/animal-feed-formulations-library/traditional-us-broiler-feed-formulations
Dilawari, R., Kaur, N., Priyadarshi, N., Prakash, I., Patra, A., Mehta, S., ... Islam, M. A., Soybean: A key player for global food security. In Soybean improvement: Physiological, molecular and genetic perspectives, Cham: Springer International Publishing. 2022, pp. 1-46, https://doi.org/10.1007/978-3-031-12232-3_1
Vlaicu, P. A., Untea, A. E., Oancea, A. G., Sustainable poultry feeding strategies for achieving zero hunger and enhancing food quality, Agriculture, 2024, 14(10), 1811.
Gołębiewska, K., Fraś, A., Gołębiewski, D., Rapeseed meal as a feed component in monogastric animal nutrition – a review, Annals of Animal Science, 2022, 22(2), 563–580.
Penido, W. D., Maurício, T. V., Vasconcellos, C. H. F., Stringhini, J. H., Black Soldier Fly (Hermetia illucens) Meal as a Promising Feed Ingredient for Poultry: A Comprehensive Review. Research Gate, 2023, https://www.researchgate.net/publication/343484894_Black_Soldier_Fly_Hermetia_illucens_Meal_as_a_Promising_Feed_Ingredient_for_Poultry_A_Comprehensive_Review
Schiavone, A., De Marco, M., Martínez, S., Dabbou, S., Renna, M., Madrid, J., ... Gai, F., Nutritional value of a partially defatted and a highly defatted black soldier fly larvae meal for broiler chickens: Apparent nutrient digestibility, apparent metabolizable energy and apparent ileal amino acid digestibility, Journal of Animal Science and Biotechnology, 2019, 10(1), 1-12.
van Huis, A., Oonincx, D. G. A. B., The environmental sustainability of insects as food and feed. A review, Agronomy for Sustainable Development, 2017, 37(5), 43.
Popova, T., Petkov, E., Ignatova, M., Effect of Black Soldier Fly (Hermetia illucens) meals on the meat quality in broilers, Agricultural and Food Science, 2020, 29(3), 177–188.
Murawska, D., Daszkiewicz, T., Sobotka, W., Gesek, M., Witkowska, D., Matusevičius, P., Bakuła, T., Partial and Total Replacement of Soybean Meal with Full-Fat Black Soldier Fly (Hermetia illucens L.) Larvae Meal in Broiler Chicken Diets: Impact on Growth Performance, Carcass Quality and Meat Quality, Animals, 2021, 11(9), 2715.
Spínola, M. P., Costa, M. M., Prates, J. A. M., Effect of Cumulative Spirulina Intake on Broiler Meat Quality, Nutritional and Health-Related Attributes, Foods, 2024, 13(5), 799.
Lestingi, A., Alternative and sustainable protein sources in pig diet: A review. Preprints, 2023, 2023121102, https://doi.org/10.20944/preprints202312.1102.v1
Gugołek, A., Strychalski, J., Konstantynowicz, M., & Juśkiewicz, J., The effects of rapeseed meal and legume seeds as substitutes for soybean meal on productivity and gastrointestinal function in rabbits, Archives of Animal Nutrition, 2017, 71(3), 192–205.
Laudadio, V., Tufarelli, V., Evaluation of the use of faba bean (Vicia faba var. minor) as an alternative protein source in broiler diets, Italian Journal of Animal Science, 2010, 9(3), e61.
Shurson, G. C., Nutritional and functional properties of distillers dried grains with solubles (DDGS) in poultry diets, Poultry Science, 2023, 102(3), 102345.
Corzo, A., Schilling, M. W., Loar II, R. E., Jackson, V., Kin, S., Radhakrishnan, V., The effects of feeding distillers dried grains with solubles on broiler meat quality, Poultry Science, 2009, 88(2), 432–439.
Zhang, Q., Zhang, S., Cong, G., Zhang, Y., Madsen, M. H., Tan, B., & Shi, S., Effects of Soy Protein Concentrate in Starter Phase Diet on Growth Performance, Blood Biochemical Indices, Carcass Traits, Immune Organ Indices and Meat Quality of Broilers, Animals, 2021, 11(2), 281.
Gungor, E., Garipoglu, A. V., Spirulina and its effects on poultry meat quality: A review, Animals, 2021, 11(2), 401.
Laudadio, V., Tufarelli, V., Use of alfalfa leaf meal in poultry diets: Effect on pigmentation and meat quality, Italian Journal of Animal Science, 2010, 9(3), e62.
National Chicken Council, Wholesale and Retail Prices for Chicken, Beef, and Pork, 2024, Retrieved from https://www.nationalchickencouncil.org/about-the-industry/statistics/wholesale-and-retail-prices-for-chicken-beef-and-pork/
Adaszyńska-Skwirzyńska, M., Konieczka, P., Bucław, M., Majewska, D., Pietruszka, A., Zych, S., Szczerbińska, D., Analysis of the Production and Economic Indicators of Broiler Chicken Rearing in 2020–2023: A Case Study of a Polish Farm, Agriculture, 2025, 15(2), 139.
Kuttappan, V. A., Hargis, B. M., Owens, C. M., White striping and woody breast myopathies in the modern poultry industry: A review, Poultry Science, 2016, 95(11), 2724–2733.
Baxter, M., Nicol, C. J., Abeyesinghe, S. M., A comparison of fast-growing broiler chickens with a slower-growing breed type reared on higher welfare commercial farms, Frontiers in Animal Science, 2024, 5, 1374609.
Hartcher, K. M., Lum, H. K., Genetic selection of broilers and welfare consequences: a review, World's Poultry Science Journal, 2019, 75(1), 1–10.
MacLeod, M., Gerber, P., Mottet, A., Tempio, G., Falcucci, A., Opio, C., Steinfeld, H., Greenhouse gas emissions from pig and chicken supply chains: A global life cycle assessment, Food and Agriculture Organization of the United Nations (FAO), 2013
Pellattiero, E., Tasoniero, G., Cullere, M., Gleeson, E., Baldan, G., Contiero, B., Dalle Zotte, A., Are Meat Quality Traits and Sensory Attributes in Favor of Slow-Growing Chickens? Animals, 2020, 10(6), 960.
Onwezen, M. C., Bouwman, E. P., Reinders, M. J., Dagevos, H., A systemic literature review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat, Appetite, 2021, 159, 105058.
