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What is the impact of the farming system on the quality of the chicken breast meat?

hal.structure.identifierBordeaux Sciences Agro [Gradignan]
dc.contributor.authorALBECHAALANY, John
hal.structure.identifierBordeaux Sciences Agro [Gradignan]
dc.contributor.authorYILMAZ, Saban
hal.structure.identifierBordeaux Sciences Agro [Gradignan]
dc.contributor.authorELLIES-OURY, Marie-Pierre
hal.structure.identifierITAVI
dc.contributor.authorBOURIN, Marie
hal.structure.identifierITAVI
dc.contributor.authorGUYOT, Yann
hal.structure.identifierMéthodes avancées d’apprentissage statistique et de contrôle [ASTRAL]
dc.contributor.authorSARACCO, Jérôme
hal.structure.identifierUnité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
dc.contributor.authorHOCQUETTE, Jean-François
hal.structure.identifierBiologie des Oiseaux et Aviculture [BOA]
dc.contributor.authorBERRI, Cécile
dc.date.accessioned2024-04-04T02:33:22Z
dc.date.available2024-04-04T02:33:22Z
dc.date.conference2023-08-26
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/190472
dc.description.abstractEnThe study aimed to assess the quality characteristics of the four main types of chicken fillets produced in France.The research was conducted on a set of 7,843 fillets collected from commercial slaughterhouses as part of a surveyconducted by ITAVI and INRAE. The four main French production systems – Label Rouge, Certified, Standard andHeavy Broiler – were included in the sample, which varied according to animal type, age and/or weight at slaughter,and rearing practices. These systems have coexisted in France for many years to meet different demands in termsof taste quality and societal expectations, including animal welfare. The study assessed technological quality byultimate pH, CIELAB colour parameters and curing-cooking yield, sensory quality by juiciness and tenderness aftercooking, and nutritional quality by measuring dry matter, protein and fat content. Principal component analysis wasperformed to identify significant variables that explain chicken fillet quality, and analysis of variance (ANOVA) toinvestigate relationships between categorical variables. The data also included the time between slaughter and boningof the carcass, which has a significant impact on breast meat tenderness. Label Rouge fillets had the lowest pH andlipid content, but the highest redness and yellowness. The Certified broiler produced the lightest meat. Compared tostandard and heavy broilers, Label Rouge and Certified broilers had a higher shear strength, indicating a tougher meat.Heavy broiler breast meat had the highest fat content, but the lowest cooking and processing losses. In addition, thestudy identified an abattoir effect for each type of broiler, highlighting the significant impact of the slaughter processon breast meat quality. In conclusion, the study highlights the significant impact of the rearing system and genetics onthe quality of chicken fillets and the importance of taking into account the characteristics of the animals to optimizethe process and ensure optimal meat quality
dc.language.isoen
dc.title.enWhat is the impact of the farming system on the quality of the chicken breast meat?
dc.typeCommunication dans un congrès
dc.subject.halSciences du Vivant [q-bio]
dc.description.sponsorshipEuropeInnovative Tools for Assessment and Authentication of chicken and beef meat, and dairy products' QualiTies
bordeaux.page597
bordeaux.hal.laboratoriesInstitut de Mathématiques de Bordeaux (IMB) - UMR 5251*
bordeaux.institutionUniversité de Bordeaux
bordeaux.institutionBordeaux INP
bordeaux.institutionCNRS
bordeaux.conference.titleEAAP 2023 - 74th annual meeting of the European Federation of Animal Science
bordeaux.countryFR
bordeaux.conference.cityLyon
bordeaux.peerReviewedoui
hal.identifierhal-04193860
hal.version1
hal.invitednon
hal.proceedingsoui
hal.conference.end2023-09-01
hal.popularnon
hal.audienceInternationale
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-04193860v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.spage=597&rft.epage=597&rft.au=ALBECHAALANY,%20John&YILMAZ,%20Saban&ELLIES-OURY,%20Marie-Pierre&BOURIN,%20Marie&GUYOT,%20Yann&rft.genre=unknown


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