J. Appl. Poult. Res.
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J APPL POULT RES 2007. 16:107-112
© 2007 Poultry Science Association
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Poultry Meat and Egg Quality Symposium

Muscle Growth and Meat Quality

M. J. Duclos1, C. Berri and E. Le Bihan-Duval

Station de Recherches Avicoles, INRA, 37380 Nouzilly, France

1 Corresponding author: duclos{at}tours.inra.fr

Although poultry products are diverse, the general trend is for portioned and further-processed products to increase their market share. In this context, technological quality of poultry meat is an important aspect. It is largely determined by the acidification process of the meat postmortem. Defects in meat acidification have been described in poultry, and the purpose of this report was to evaluate whether they are linked to growth rate or stress susceptibility and whether they are under genetic control.

Key Words: meat quality • growth • genetics • stress • metabolism




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