New Technologies for New Poultry Meat Products
As the poultry industry looks for ways to drive chicken consumption and improve profitability, scientists at the University of Alberta, Canada, are experimenting with new technologies that may help on both fronts.

Carcass and Meat Quality of Organic Broilers
Organic production system seems to be a good alternative method, due to good quality carcass and meat. However, a higher level of TBA-RS in the muscle was found than for indoor-reared broilers, according to this summary from the Leopold Center for Sustainable...

Production Systems and Fatty Acid Composition of Chicken Breast
In this study summarised by the Leopold Center for Sustainable Agriculture at Iowa State University, organic products were significantly different and less nutritionally desirable in lipid composition than the two standard chickens. Dietary supplementation...

DDGS in Feed Could Affect Meat Fatty Acid Content
The production of Dried Distillers' Grains with Solubles (DDGS) has increased dramatically in the US recently because of the focus of the country on the production of ethanol, writes ThePoultrySite senior editor, Chris Harris.

Factors Affecting Poultry Meat Quality
Julie K. Northcutt of The University of Georgia Cooperative Extension Service discussed some of the factors affecing appearance, texture and flavour in the University's Bulletin 1157 published in June 1997.

Traceability and Quality to Meet Consumer Expectations
Consumers are expecting more from the products they eat than they used to, writes ThePoultrySite Senior Editor, Chris Harris.

Cellulitis in Broilers
In Canadian Poultry Industry Council's Tech Info 13, Dr John Summers reviews the causes of cellulitis in broilers, its economic impact and how to control the skin condition.

A Fibre-Optic Probe for Muscle Composition in Poultry
This report describes the development of a probe used to predict meat quality in turkeys. Published as Tech Info 16 from the Canadain Poultry Industry Council.

The Influence of the Season and Market Class of Broiler Chickens on Breast Meat Quality Traits
By M. Bianchi, M. Petracci, F. Sirri, E. Folegatti, A. Franchini (Corresponding author) and A. Meluzzi, Department of Food Science, University of Bologna. Published in Poultry Science, Volume 86, Issue 5, May 2007 edition.

Breeding For Meat Quality And High Yield Products
By Dr Danny Lubritz, Cobb geneticist - The advent of further processed and portion controlled broiler meat products has brought to the forefront the importance of white meat yield, fillet shape and meat quality.

Amino acid requirements of broilers: Relationships with growth and meat quality
By R A Coleman and D R Korver, University of Alberta - Over the last sixty years there has been a rapid reduction in market age for broilers. This has been a direct result from genetic selection (increase in muscle yield), improved diets, and better management...

Effects Of Stunning And Decapitation On Broiler Activity During Bleeding, Blood Loss, Carcass And Breast Meat Quality
By W. D. McNeal, D. L. Fletcher, University of Georgia and R. J. Buhr, USDA's ARS - In today's US poultry processing plants broiler chickens are typically electrically stunned and then bled to cause death while unconscious. However, sometimes the broilers...

Impact of Feathers and Feather Follicles on Broiler Carcass Bacteria
By J. A. Cason, A. Hinton, Jr., and R. J. Buhr, Poultry Processing and Meat Quality Research Unit, USDA/ARS - Genetically featherless and feathered broiler siblings were used to test the contribution of feathers and feather follicles to the numbers of...