Variables impacting poultry meat quality from production to pre-slaughter: a review

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dc.contributor.authorBaracho, M. S.
dc.contributor.authorCamargo, G. A.
dc.contributor.authorLima, A. M. C.
dc.contributor.authorMentem, J. F.
dc.contributor.authorMoura, D. J.
dc.contributor.authorMoreira, J. [UFVJM]
dc.contributor.authorNääs, I. A.
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionUFU Faculdade de Medicina Veterinária
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM)
dc.date.accessioned2017-03-09T17:02:31Z
dc.date.available2017-03-09T17:02:31Z
dc.date.issued2006-12-01
dc.description.abstractsPoultry meat quality has been widely studied, and has become a growing demand of the international market. Parameters that affect meat quality are complex, and occur throughout the production chain. The constant concern with meat quality by the exporting sectors is a response to consumers' demands, and is achieved by increasing efficiency, and investments in personnel training on quality. Understanding where critical points are in the poultry meat production chain, and investing in solving critical problems may lead to better control and management, and consequent reduction of losses. Production and management practices, from farm to processing plant, play an important role in meat quality, and the use of technologies to reduce risk factors throughout the production chain will allow the production of better quality poultry meat not only for exports, but also for the domestic market. This review describes the main factors that influence poultry meat quality in the production chain.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)
dc.description.sponsorshipEmpresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.identifierhttp://dx.doi.org/10.1590/S1516-635X2006000400001
dc.identifier.citationBARACHO, M. S. et al. Variables impacting poultry meat quality from production to pre-slaughter: a review. Revista Brasileira de Ciência Avícola, Campinas, v. 8, n. 4, p. 201-212, 2006.pt_BR
dc.identifier.doi10.1590/S1516-635X2006000400001
dc.identifier.issn1516-635X
dc.identifier.scieloS1516-635X2006000400001
dc.identifier.urihttps://acervo.ufvjm.edu.br/items/532b8051-c123-4922-a521-7f8e1661fc7f
dc.language.isoeng
dc.publisherFundação APINCO de Ciência e Tecnologia Avícolas
dc.relation.ispartofRevista Brasileira de Ciência Avícola
dc.rights.accessRightsAcesso aberto
dc.sourceSciELO
dc.subject.keywordMeat hygienept_BR
dc.subject.keywordMeat qualitypt_BR
dc.subject.keywordPre-processingpt_BR
dc.subject.keywordProduction chainpt_BR
dc.titleVariables impacting poultry meat quality from production to pre-slaughter: a reviewpt_BR
dc.typeArtigopt_BR

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