Post-Slaughter Factors Influencing Broiler Chicken Meat Quality: A Review

ABSTRACT

The acceptability of meat by consumers and the profits that producers, processors, and retailers
can make, are influenced by the quality of the meat produced in the processing plant. Meat
quality is greatly influenced by the animal's genetics, production methods, age at slaughter, and
handling of live animals both before and during slaughter. Different countries used
different slaughtering method, post-handling, and preservation methods. Stress-oriented
slaughtering, unhygienic handling, processing, and poor preservation, lack of knowledge about
food safety are factors that cause meat to oxidize and microbes grow exponentially during
storage.

The impact of post-slaughter procedures on meat quality is covered in this review.

 INTRODUCTION

Meat is an essential component of the human diet due to its unique chemical composition,
nutritional value, and balanced protein content. Poultry meat is one of the mostly available
sources of protein and nutrients which has significance contribution to maintain healthy body
weight, enhancing satiety, energy and endurance (Parvin et. al., 2024). An excellent source of
animal protein is meat that contains vital fatty acids, minerals, vitamins, and amino acids. Meat
provides calories from fat, proteins, and a little amount of carbohydrates. Lean meat has 15 to
20% protein, which varies inversely with the quantity of fat. Lysine, an important amino acid, is
consistent between 0.5 and 0.57%, and methionine with a little cystine between 0.21 and 0.26%.
It is also one of the few meals that include both full protein and important elements such as iron,
niacin, and vitamin B12. Moreover, chicken meat is a rich source of Vitamin B-complex,
proteins, and a variety of other essential elements such as iron and zinc (Ali et. al., 2011).

Poultry processing is a process of combined biology, chemistry, engineering, marketing, and

economics. All of the processes and procedures that animals go through after being slaughter are
referred to as post-slaughter animal handling. The carcass, or the body of an animal killed for
food, is obtained after slaughtering (N. Huda et. al., 2011). Poultry production and processing are
a sequence of interconnected stages that transform domestic birds into ready-to-cook entire
carcasses, cut-up carcass parts, and various types of deboned meat products.
Ante-mortem (pre-slaughter) and post-mortem (post-slaughter) elements determine muscle
growth, composition, and development and also define the meat’s physical, chemical,
morphological, biochemical, microbiological, sensory, technical, hygienic, nutritional, and
curlinary properties at slaughter throughout chicken production and management (Mir et. al.,
2017). With these arguments the current review is set to discuss the broiler meat quality
attributes of post slaughter and various factors affecting them.
Slaughtering Methods and Their Impact on Meat Quality

The slaughter of animals is the initial step in the meat producing process. The act of killing an
animal for the purpose of meat is referred to as slaughter. Excellent slaughtering techniques
ensure maximum blood drainage, though the technique used varies depending on how much
blood flows away. Traditional slaughtering is the process of killing animals for food using
methods that have been used for generations in a certain cultural or regional context. These
include the Halal Method, the hanging method, and the stunning method (Parvin et. al., 2024).

1. Halal Method: In this method, the bird’s wings and legs are grasped together and cut the
jugular vein, trachea and esophagus and let the neck flat position to completely drain blood out
of body until it is dead.

2. Hanging Method: It is the same method as previous method with only one difference. It is that,
the body of the chicken is hung inside a cone or the body is held upside down for bleeding.

3. Stunning Method: An electric shock is given to the chicks afterwards severing the head from
the body or cutting the same three veins. While hanging the bird, a 110 volts electric shock
through a water bath touched the head of the chicken for 3-5 seconds making it unconscious and
the slaughter is done (Parvin et al., 2011).

Improper slaughtering causes the presence of blood in carcasses, and hemoglobin increases lipid
oxidation, reducing the shelf life of meat during storage. Table (1) shows the amount of blood
obtained after slaughtering broiler chickens using three distinct ways (Halal, hanging, and
electric stunning methods).
Table: 1
Method Halal Method Hanging Method Stunning Method
Blood weight 57 b 67 a 50 c
Source: (Ali et al., 2011). Means in row followed by different letter(s) are significantly different at P= 0.05, according to
Duncan’s Multiple Range Test

The electrically stunned category bled the least, while the hanging group bled the most. It was
evident that putting the birds insensible, as well as their posture during exsanguinations, affected
the level of bleeding. Hanging without stunning causes increased bleeding, which may be linked
to the action of gravity and the high rate of blood flow (Ali et al., 2011).
.
Why meat quality is affected by retained blood

Retained blood in meat significantly affects its quality through mechanisms involving oxidation,
color changes, and increased microbial risk.

1. Lipid Oxidation: Residual blood contains hemoglobin and iron, which can catalyze lipid
oxidation in meat. This oxidative process leads to rancidity, off-flavors, and a reduced shelf life.
Studies have shown that poor bleeding efficiency can negatively affect meat color and is
considered a major quality defect, leading to undesirable discoloration and shortened shelf life.

2. Color Changes: The presence of residual blood contributes to undesirable discoloration in

meat. Oxidation of myoglobin, the primary pigment in muscle tissue, leads to metmyoglobin
formation, resulting in a brownish color that consumers often associate with spoilage. This
discoloration can significantly impact the marketability of meat products. (Nakyinsige et al.,
2014)

3. Microbial Growth: Residual blood provides a nutrient-rich environment that can promote the
growth of spoilage bacteria and pathogens. This microbial multiplication not only promotes
spoiling but also causes issues related to food safety. Research indicates a connection between
surface discoloration and microbial growth on beef steaks, suggesting that microbial activity
contributes to color deterioration and reduced shelf life. (Nair et al., 2024)

In summary, inadequate blood removal during slaughter can lead to increased lipid oxidation,
undesirable color changes, and heightened microbial contamination, all of which detrimentally
affect meat quality and shelf life.

Post-slaughter handling and storage conditions

Post-slaughter handling and storage conditions significantly influence the quality, safety, and
shelf life of broiler chicken meat. Key factors include:

1. Carcass Chilling: Prompt and efficient chilling of carcasses post-slaughter is essential to

inhibit microbial growth and preserve meat quality. Rapid chilling reduces the proliferation of
spoilage microorganisms and enhances the water-holding capacity of the meat, thereby
maintaining its juiciness and tenderness (Huda et al., 2012).

2. Freezing and Frozen Storage: Proper freezing techniques are crucial to prevent quality
degradation during storage. Inadequate freezing methods can lead to freezer burn, characterized
by moisture loss and surface dehydration, resulting in dry and tough meat. Additionally,
prolonged frozen storage without proper handling can cause protein denaturation and lipid
oxidation, leading to off-flavors and diminished nutritional value (Hafiz et al., 2023).
3. Packaging: Appropriate packing materials and methods help to protect meat from external
factors like air, light, and moisture. Vacuum packaging and modified atmosphere packaging, also
known as MAP, are helpful in extending shelf life because they reduce oxidative rancidity and
limit microbiological development. (Bowker et al., 2018).

4. Hygiene Practices: Maintaining strict hygiene protocols during post-slaughter handling is

vital to prevent contamination. Proper sanitation of equipment, facilities, and personnel
minimizes the risk of introducing pathogens that can compromise meat safety and quality (Huda
et al., 2012).

5. Temperature Control: Consistent temperature control throughout storage and transportation

is critical. Deviations from recommended temperature ranges can accelerate spoilage, promote
bacterial growth, and negatively impact meat texture and flavor (Hafiz et al., 2023).

In summary, meticulous attention to post-slaughter handling and storage conditions—including

rapid chilling, proper freezing, suitable packaging, stringent hygiene, and temperature control—
is essential to ensure the high quality and safety of broiler chicken meat.

Factors Affecting Meat Quality Post-Slaughter

The quality of broiler chicken meat post-slaughter is influenced by several interrelated factors,
including physicochemical properties, biochemical changes, microbial contamination, and
storage conditions. These factors ultimately determine the sensory attributes, shelf life, and
safety of poultry meat.

1. Physicochemical Properties of Meat

pH Decline and Its Impact on Meat Quality:

After slaughter, glycolysis continues in muscle tissue, leading to the conversion of glycogen into
lactic acid, which causes a decline in pH. The final pH of meat influences its texture, color, and
water-holding capacity. A normal pH decline results in high-quality meat, while deviations can
cause defects such as:

 Pale, Soft, and Exudative (PSE) Meat: Rapid pH decline (<5.8 within 1 hour post-
mortem) combined with high muscle temperature leads to excessive protein denaturation,
causing pale color, soft texture, and poor water-holding capacity (Ali et al., 2011).
 Dark, Firm, and Dry (DFD) Meat: Insufficient pH decline (>6.2 ultimate pH) due to
pre-slaughter stress results in dark color, firm texture, and reduced shelf life due to higher
microbial growth potential (Mir et al., 2017).
Water-Holding Capacity (WHC):
WHC is the ability of meat to retain its moisture during processing and storage. Low WHC
results in higher drip loss, making meat less juicy. Factors such as stress, chilling rate, and post-
mortem pH changes affect WHC (Huda et al., 2012).

Meat Color:
Meat color is a critical quality attribute that influences consumer preference. It is mainly
determined by:

 Myoglobin Concentration: Higher myoglobin leads to darker meat.

 pH Levels: Rapid pH decline can result in lighter meat color, while a higher pH leads to
darker meat.
 Oxygen Exposure: Oxidation of myoglobin leads to the formation of metmyoglobin,
causing brown discoloration (Bowker et al., 2018).

Texture and Tenderness:

Meat tenderness depends on muscle fiber composition, connective tissue content, and post-
mortem proteolysis. Factors affecting texture include:

 Aging Process: Enzymatic activity (e.g., calpains) during aging enhances tenderness.
 Chilling Rate: Too rapid chilling can cause cold shortening, making meat tougher.

2. Biochemical Changes Post-Slaughter

Lipid Oxidation:
Lipid oxidation leads to the formation of rancid flavors and color deterioration, negatively
affecting meat quality and shelf life. Factors influencing oxidation include:

 Residual Blood: Hemoglobin and iron act as oxidation catalysts (Huda et al., 2012).
 Storage Temperature: Higher temperatures accelerate oxidation.
 Packaging Method: Oxygen exposure increases lipid oxidation, but vacuum or modified
atmosphere packaging can slow it down (Hafiz et al., 2023).
Protein Oxidation:

Protein oxidation results in the loss of meat tenderness and juiciness. It occurs due to free radical
formation, which affects myofibrillar proteins responsible for water retention and texture
(Bowker et al., 2018).

3. Microbial Contamination and Food Safety

Bacterial Growth:
The presence of residual blood, improper chilling, and poor hygiene during processing contribute
to microbial proliferation. Common bacteria found in poultry meat include:

 Salmonella spp.
 Campylobacter spp.
 Escherichia coli

Proper storage, sanitation, and temperature control are crucial in reducing microbial risks (Mir et
al., 2017).

Cross-Contamination Risks:
Contamination can occur during slaughter, processing, or handling. The use of sanitized
equipment, proper packaging, and adherence to hygiene standards minimize contamination risks.

4. Storage Conditions and Their Effects on Meat Quality

Temperature Control

 Chilling (0–4°C): Slows microbial growth and enzymatic activities.

 Freezing (-18°C or lower): Prevents microbial activity but can lead to ice crystal
formation, affecting texture.

Packaging Methods

 Vacuum Packaging: Reduces oxidation and extends shelf life.

 Modified Atmosphere Packaging (MAP): Replaces oxygen with gases like CO₂ and
N₂ to slow bacterial growth and oxidation (Bowker et al., 2018).
 Conclusion

Post-slaughter meat quality is influenced by a combination of physicochemical properties,

biochemical changes, microbial risks, and storage conditions. Ensuring proper slaughtering
techniques, effective chilling, appropriate packaging, and hygiene measures is essential for
maintaining the safety, freshness, and consumer acceptability of broiler chicken meat.
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