JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Relationship between the Economical Defects of Broiler Meat Carcass and Quality Grade A with a Meat Grader
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Relationship between the Economical Defects of Broiler Meat Carcass and Quality Grade A with a Meat Grader
Choe, Jun-Ho; Lee, Jae-Cheong; Jo, Cheor-Un;
  PDF(new window)
 Abstract
To investigate the relationship between the carcass defects considered by a meat grader and quality grade A, a total of 59,700 broiler carcasses, which were reared from September 1, 2007 to August 31, 2008 and randomly selected from 597 broiler farms with 100 broilers in each farm, were graded by a meat grader using the Korean meat grading system. The average slaughter weight of the broilers increased at the 31- to 33-d age but decreased after the 37-d age. The average daily gain to grade A ratio of the broilers was highest in autumn, and the bruises, flesh blemishes, and abnormalities of the carcasses were found to have been most frequent in winter (p<0.05). The number of economical defects (EDs) increased with the increase in the slaughter age, and the correlation coefficients of the EDs and grade A were -0.88, -0.48, and -0.12 in terms of the conformation, exposed flesh/cuts/tears, and skin discolorations of the carcasses, respectively. The correlation coefficients of the non-economical defects (NEDs) and the grade A of the broiler carcasses were -0.16, -0.22, and -0.32 in terms of the feathers, alien substances, and carcass treatment, respectively. The total number of defects (EDs + NEDs) and the grade A were highly correlated (-0.93), and in particular, the correlation between the grade A and the EDs was -0.91. It can be deemed that the grade A from a meat grader is highly correlated with the EDs. Therefore, the results suggest that broiler carcass grade evaluation using a meat grading system can provide direct information on profits in the market. The resulting carcass grade of broilers can also provide the information needed to decide on a proper incentive for a farm that has attained a good quality grade.
 Keywords
meat grading;broiler;quality grade A;carcass defects;relationship;
 Language
Korean
 Cited by
1.
Instrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets,;;;;;;

한국축산식품학회지, 2011. vol.31. 1, pp.27-31 crossref(new window)
2.
Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines,;;;;;;;;

Asian-Australasian Journal of Animal Sciences, 2013. vol.26. 7, pp.1038-1046 crossref(new window)
3.
The Growth Performance, Carcass Characteristics, and Meat Quality of Egg-Type Male Growing Chicken and White-Mini Broiler in Comparison with Commercial Broiler (Ross 308),;;;;;;;;;

한국축산식품학회지, 2014. vol.34. 5, pp.622-629 crossref(new window)
1.
Instrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets, Korean Journal for Food Science of Animal Resources, 2011, 31, 1, 27  crossref(new windwow)
2.
The Growth Performance, Carcass Characteristics, and Meat Quality of Egg-Type Male Growing Chicken and White-Mini Broiler in Comparison with Commercial Broiler (Ross 308), Korean Journal for Food Science of Animal Resources, 2014, 34, 5, 622  crossref(new windwow)
3.
Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines, Asian-Australasian Journal of Animal Sciences, 2013, 26, 7, 1038  crossref(new windwow)
4.
Comparison of Quality Traits of Breast Meat from Commercial Broilers and Spent Hens in Sri Lanka, Korean Journal of Poultry Science, 2016, 43, 2, 55  crossref(new windwow)
 References
1.
Ahn, C. N., Chae, H. S., Yoo, Y. M., Cho, S.H., Kim, Y. T., Lee, J. M., and Choi, Y. I. (2003) The effect of different electrical stunning methods on meat quality in broilers. Korean J. Food Sci. Ani. Resour. 23, 221-226

2.
Ali, A. S. A., Harrison, A. P., and Jensen, J. F. (1999) Effect of some ante-mortem stressors on peri-mortem and postmortem biochemical changes and tenderness in boiler breast meat: a review. Worlds Poult. Sci. J. 55, 403-414 crossref(new window)

3.
Animal Products Grading Service (2008) Online available: http://www.apgs.co.kr/

4.
Chae, H. S., Yoo, Y. M., Ahn, C. N., Ham, J. S., Jeong, S. G., Lee, J. M., and Choi, Y. I. (2005) Survey of manager's perception of slaughter and further processed house for the determination of grading of poultry meat cuts. Korean J. Poult. Sci. 32, 179-186

5.
HACCP Service for Animal Products (2009) Online available: http://www.ihaccp.or.kr/

6.
Kim, D. H., Chae, H. S., and Chang, K. M. (2004) Implications of feed withdrawal in broiler meat safety and quality. Korean J. Food Sci. Ani. Resour. 24, 202-208

7.
Korean Standards (1994) Whole chicken and cuts. pp. 1-6

8.
Kranen, R. W., Lambooij, E., Veercamp, C. H., van Kuppevelt, T. H., and Veercamp, J. H. (2000) Haemorrhages in muscles of broiler chickens. Worlds Poult. Sci. J. 56, 93-126 crossref(new window)

9.
Mitchell, M. A., Kettlewell, P. J., and Maxwell, M. H. (1992) Indicators of physiological stress in broiler chickens during road transportation. Animal Welfare 1. 92-103

10.
Nicol, C. J. and Scott, G. B. (1990) Pre-slaughter handling and transport of broiler chickens. Appl. Anim. Behav. Sci. 28, 57-73 crossref(new window)

11.
Oh, K. R. (1992) Effect of management on the quality of slaughtered chicken. Kor. J. Vet. Publ. Hlth. 16, 119-124

12.
Rural Development Administration (2008) Online available: http://www.rda.go.kr/

13.
USDA (1998) Poultry-Grading Manual. Agriculture Handbook No. 31. United States Department of Agriculture, USA

14.
농림부 (1998) HACCP(Hazard Analysis Critical Control Point). 축산물가공처리법 제9조 축산물가공처리법시행규칙 제7조

15.
농림부 (2007) 제2007-40호 축산법시행규칙 제38조 제4 항 축산물등급판정세부기준