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Characterization of Broiler Meat Quality Factors as Influence by Feed Withdrawal Time

Department of Food Science, 204-A Alison Hall, University of Delaware, Newark, DE 19716; Phone: (302) 831-1045; FAX: (302) 831-2822

Correspondence: Kathryn L. Kotula

This study was carried out to define the relationship between feed withdrawal of broiler chickens prior to slaughter and the resultant biochemical and sensory qualities of the meat. Broilers were killed after 0, 3, 6, 12, 18, 24, and 36 hr of feed withdrawal.

Increased feed withdrawal times resulted in decreased pH and glycogen levels in the breast, thigh, and liver at the time of death, and in glycogen values 24 hr postmortem. At 24 hr postmortem the pH equilibrated so no differences were apparent. Feed withdrawal time did not affect the color of breast and thigh meat. Expressible moisture decreased in breasts and increased in thighs as feed withdrawal time increased and shear values of breasts and thighs increased as feed withdrawal time increased. Feed withdrawal periods in excess of 6 hr resulted in a significant and important decrease in tenderness of the breast muscle (by 3.3 kg/g).

Key Words: Expressible moisture • glycogen content • pH • shear value

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