ArticleKorean journal for food science of animal resources2017
Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics.
Article in Korean journal for food science of animal resources, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 71 papers.
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Who cites it
71 citing papers in PubMed.
- Comparative characterization of meat quality and volatile compounds in raw meat from Magang geese (Food chemistry: X · 2026Article
- Lipid Droplets in Poultry Lipid Metabolism: Characteristics, Regulatory Factors, and Implications for Fatty Liver and Muscle Lipid Deposition.Animals : an open access journal from MDPI · 2026Review
- Dietary halloysite supplementation in Orvia ducks: effects on production performance, meat quality, blood biochemistry, muscle histological and molecular traits.Poultry science · 2026Article
- Meat quality and muscle fiber comparisons between rapid- and slow-growth broilers.Poultry science · 2026Article
- Dietary Energy-Protein Balance Regulates Slaughter Traits, Meat Quality, Digestive Enzyme Activity, and Fecal Microbiota in Early-Weaned Gray-Feathered King Pigeon Squabs.Life (Basel, Switzerland) · 2026Article
- Goslings with a reduced quality score can be reared as effectively as those with a full quality score in a semi-intensive production system.Poultry science · 2026Article
- Effects of Dietary Sweet Potato Tuber Meal on Production Performance, Meat Quality and Intestine of Wenchang Chickens.Biology · 2026Article
- Nutritional Regulation of Poultry Meat Quality: Research Progress from Phenotypic Improvement to Mechanism Elucidation.Foods (Basel, Switzerland) · 2026Review
- Comparative phosphoproteomic analysis reveals regulatory mechanisms underlying muscle fiber density in goslings.Poultry science · 2026Article
- Metabolic and cellular physiological differences between embryonic breast and leg muscle satellite cells in chickens.Poultry science · 2026Article
- Dietary Supplementation withAnimals : an open access journal from MDPI · 2026Article
- Growth performance and muscle histological characteristics of IPB-D3 chickens reared under intensive and free-range systems.Veterinary world · 2026Article
- DietaryFrontiers in veterinary science · 2026Article
- Quality Characteristics of Poultry Products Containing Plant Components with Enhanced Health Benefits.Foods (Basel, Switzerland) · 2025Article
- Novel insights into choline's role in promoting myofiber hypertrophy and mitochondrial function in muscle of sub-adult grass carp (Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2025Article
- Multi-Component Botanical Crude Extracts Improve Egg and Meat Quality in Late-Laying Hens Through Gut Microbiota Modulation.Foods (Basel, Switzerland) · 2025Article
- Impact of Dietary Alginate Hydrogel Capsules with Lavender Essential Oil on Oxidative Stability, Fatty Acid Profile, and Mineral Composition of Breast Muscles in Broiler Chickens.Foods (Basel, Switzerland) · 2025Article
- Dietary nano-manganese supplementation enhances intestinal integrity, muscle traits, and tight junction protein expression in broilers.Veterinary world · 2025Article
- Research advances in intramuscular fat deposition and chicken meat quality: genetics and nutrition.Journal of animal science and biotechnology · 2025Review
- Unraveling the genetic and physiological potential of donkeys: insights from genomics, proteomics, and metabolomics approaches.Mammalian genome : official journal of the International Mammalian Genome Society · 2025Review
11 more citing papers are in PubMed but not listed here.
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Authors and funding
2 authors.
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Abstract
Variations in the definition of poultry meat quality exist because the quality traits are not solely based on intrinsic and extrinsic factors but also consumers' preference. Appearance quality traits (AQT), eating quality traits (EQT), and reliance quality traits (RQT) are the major factors focused by the consumer before buying good quality of poultry meat. AQT and EQT of poultry meat are controlled by physical and biochemical characteristics of muscle fibers which can be categorized into a total number of fibers (TNF), cross-sectional area of fibers (CSAF), and fiber type composition (FTC). In poultry meat, it has been shown that muscle fiber properties play a key role in meat quality because numerous studies have reported the relationships between quality traits and fiber characteristics. Despite intensive research has been carried out to manipulate the muscle fiber to improve poultry meat quality, demand in a rapid growth of poultry muscle has correlated to the deterioration in the meat quality. The present paper reviews the definition of poultry meat quality, meat quality traits, and variations of meat quality. Also, this review presents recent knowledge underlying the relationship between poultry meat quality traits and muscle fiber characteristics.
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