IMPACT OF PSE AND DFD MEAT ON POULTRY PROCESSING - A REVIEW.
 
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Pol. J. Food Nutr. Sci. 2003;53(2):3–8
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ABSTRACT
In the meat processing the quality of final products greatly depends on the quality of used meat. Poultry processors are faced with problem of defective meat, i.e. PSE (pale, soft, exudative) and DFD (dark, firm, dry). The reasons contributing to PSE of poultry meat are still not fully recognised. The PSE located in breast muscles can originate from genetics reasons, results from preslaughter stress, post-mortem slow or inadequate chilling and accelerated rigor mortis processes. The reduction of preslaughter stress, very rapid chilling and sorting of PSE meat from normal may have some use in improving quality of products and substantial elimination of economic losses.
ISSN:1230-0322