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La viande de volaille : des attentes pour la qualité qui se diversifient et des défauts spécifiques à corriger

Abstract : Poultry meat consumption is growing worldwide. Because of its attractive cost, it is a raw material of choice for the processing industry, but has to meet increasingly high technological requirements. As in pigs, control of post-mortem pH is a major element of poultry meat quality. In addition, signs of degenerative myopathies have recently appeared in animals whose growth and meat yields are the highest, with consequences in terms of quality and animal welfare. Reduce the incidence of quality defects requires a better understanding of the genetic and physiological mechanisms that control muscle tissue development to provide support tools for animal selection or the fine tuning of rearing factors.
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Cécile Berri. La viande de volaille : des attentes pour la qualité qui se diversifient et des défauts spécifiques à corriger. INRA Productions Animales, Paris: INRA, 2015, 28 (2), pp.115-118. ⟨hal-02629868⟩

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