{"id":140,"date":"2018-07-24T08:40:11","date_gmt":"2018-07-24T08:40:11","guid":{"rendered":"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/?post_type=chapter&#038;p=140"},"modified":"2019-05-16T11:25:21","modified_gmt":"2019-05-16T11:25:21","slug":"factors-affecting-quality-of-poultry-meat","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/chapter\/factors-affecting-quality-of-poultry-meat\/","title":{"rendered":"Factors affecting quality of poultry meat"},"content":{"raw":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/RVT0MLyc820\" target=\"_blank\" rel=\"noopener\"><img src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a>\r\n<\/span><\/div>\r\n\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Factors affecting quality of poultry meat<\/strong>\r\n<ul>\r\n \t<li><strong><em>Rearing conditions<\/em><\/strong><\/li>\r\n \t<li><strong style=\"text-align: initial;font-size: 1em\"><em>Pre slaughtering conditions<\/em><\/strong><strong style=\"text-align: initial;font-size: 1em\">: <\/strong><em style=\"text-align: initial;font-size: 1em\">Bird catching:\u00a0<\/em><em style=\"text-align: initial;font-size: 1em\">Stress and fatigue:<\/em><\/li>\r\n \t<li><strong style=\"text-align: initial;font-size: 1em\"><em>Ante-mortem Factors<\/em><\/strong><strong style=\"text-align: initial;font-size: 1em\">: <\/strong><span style=\"text-align: initial;font-size: 1em\">Fasting:<\/span><\/li>\r\n \t<li>Stunning:<\/li>\r\n \t<li><strong style=\"text-align: initial;font-size: 1em\"><em>Handling and slaughtering conditions<\/em><\/strong><\/li>\r\n<\/ul>\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial;font-size: 1em\"><em>1. Rearing<\/em><\/strong>\r\n<div>\r\n<ul>\r\n \t<li>Rearing effects quality of meat.<\/li>\r\n \t<li>Unfavourable rearing conditions decrease productivity.<\/li>\r\n \t<li>Temperature, airflow greatly effects bird conditions.<\/li>\r\n \t<li>Temperature, ventilation rate have significant effects on quality as well as biological efficiency.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>2. Pre slaughtering conditions<\/em><\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial;font-size: 1em\"><em>Bird catching:<\/em><\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Pre-slaughter management affects meat quality.<\/li>\r\n \t<li>Catching\u00a0 may result in injury.<\/li>\r\n \t<li>Maximum bruises result due to transportation and unloading at processing plant.<\/li>\r\n \t<li>Damage prone areas include mainly carcass : breast (11%), thighs(33%) and wings (38%).<\/li>\r\n \t<li>The way producer cage the birds is an important factor that determine meat quality<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Stress and fatigue:<\/em><\/strong>\r\n<ul>\r\n \t<li>Stress and fatigue lower the quality of meat when exposed to adverse conditions before slaughter.<\/li>\r\n \t<li>Dark cutting meat or dark, firm and dry (DFD) meat may be produced due to low acid<\/li>\r\n \t<li>Keeping quality of meat reduced and looks dark.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n<strong><em>\u00a0<\/em><\/strong>\r\n\r\n<strong><em>3. Ante-mortem factors<\/em><\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Period of stress and anxiety.<\/li>\r\n \t<li>Most likely\u00a0 takes place at farm and 12h prior to slaughter.<\/li>\r\n \t<li>Birds need proper care during this particular time period.<\/li>\r\n \t<li>Stress may accelerate rigor mortis development, reduce water holding ability, and paleness in meat.<\/li>\r\n \t<li>Transportation stress reduce tenderness and increase lightness.<\/li>\r\n \t<li>Reduce plasma levels of corticosterone.<\/li>\r\n \t<li>Lower incidence of carcass bruising, when birds transported before slaughter.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Fasting:<\/em><\/strong>\r\n<ul>\r\n \t<li>Fasting prior to slaughter results in meat with higher pH and dark color.<\/li>\r\n \t<li>Fasting improves quality of meat.<\/li>\r\n \t<li>Accelerate rigor mortis and final product quality.<\/li>\r\n \t<li>Feed withdrawal from broilers reduced muscle energy stores.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Stunning:<\/em><\/strong>\r\n<ul>\r\n \t<li>An ante-mortem factor that can have profound effect on meat quality.<\/li>\r\n \t<li>Stunning may immobilize the bird for automatic killing .<\/li>\r\n \t<li>commonly done by passing electric current from saline bath to bird\u2019s head through its body.<\/li>\r\n \t<li>Marked effect on muscle characteristics that induce hemorrhages and broken bones.<\/li>\r\n \t<li>Other factor affecting is stunning duration.<\/li>\r\n \t<li>Alternative form of stunning is gas stunning.<\/li>\r\n \t<li>Birds exposed to anesthetic gas carbon dioxide or a mixture of carbon dioxide and argon to deprive the bird of oxygen.<\/li>\r\n \t<li>Influence the development of rigor mortis and the need for aging.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>4.\u00a0<\/strong><strong><em>Handling and slaughtering conditions<\/em><\/strong>\r\n<ul>\r\n \t<li>To remove\u00a0 stress birds shoud be relaxed<\/li>\r\n \t<li>Birds to be slaughtered be disease free.<\/li>\r\n \t<li>Birds should keep fast six to eight hours prior to slaughter.<\/li>\r\n \t<li>Birds to be slaughtered should be kept away from rest of the birds.<\/li>\r\n \t<li>Birds should be unaware of the stunning process while stunning.<\/li>\r\n \t<li>Slaughtering has a major influence on the quality of meat.<\/li>\r\n \t<li>Slaughtering area should be free from contamination.<\/li>\r\n \t<li>Proper drainage facilities for water, blood.<\/li>\r\n \t<li>Slaughtering equipments should be clean, sterile, free from microbial load.<\/li>\r\n \t<li>After slaughtering, defeathering should be done followed by evisceration. Eviscerated bird should be thoroughly washed.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Quality maintenance after \u00a0slaughtering<\/em><\/strong>\r\n<ul>\r\n \t<li>Temperature should be controlled as well as packaging and handling systems.<\/li>\r\n \t<li>Temperature around 0\u00b0C for frozen poultry temperature of -18\u00b0C or lower are useful.<\/li>\r\n \t<li>Controlled atmosphere packaging using gas flushing and modern laminated films for unfrozen.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n<strong>\u00a0<\/strong>\r\n\r\n<strong>Factors affecting meat quality<\/strong>\r\n\r\n<strong><em>Biochemical changes:<\/em><\/strong>\r\n<ul>\r\n \t<li>Greatly affects meat quality<\/li>\r\n \t<li>Rigor mortis development is crucial in process of muscle death.<\/li>\r\n \t<li>Anaerobic conditions develop.<\/li>\r\n \t<li>Muscles stiffen and contract- process known as rigor mortis.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Rigor mortis develops as:<\/strong>\r\n\r\n&nbsp;\r\n\r\n\u2022 Depletion of glycogen and accumulation of lactic acid in the muscle.\r\n\r\n\u2022 Inhabits glycolysis and ATP production.\r\n\r\n\u2022 Actin \u2013myosin dissociation occurs.\r\n\r\n&nbsp;\r\n\r\nGlycolysis and rigor mortis occur significantly faster in poultry in comparison to that of red meat.\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Temperature:<\/em><\/strong>\r\n<ul>\r\n \t<li>Influences rigor mortis and overall meat quality.<\/li>\r\n \t<li>Increase of 10\u00b0C resulted in 20 fold increase in protein denaturation.<\/li>\r\n \t<li>Elevated temperature leads to degradation.<\/li>\r\n \t<li>Rigor mortis in meat-type chickens is complete within 2 to 3 hours of postmortem.<\/li>\r\n \t<li>Temperatures between 37\u00b0 and 41\u00b0 C exhibit rapid rates of glycolysis and onset of rigor mortis especially in broiler.<\/li>\r\n \t<li>Rigor increases carcass temperature .<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Chilling:<\/em><\/strong>\r\n<ul>\r\n \t<li>Done below 4\u00b0C within 1.5 h of death with water immersion or 2.5 h of death with air chilling.<\/li>\r\n \t<li>Rapid chilling\u00a0 reduce microbial growth, but also<\/li>\r\n \t<li>Serves to increase the firmness of the muscle and stiffness of skeleton.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Ageing:<\/em><\/strong>\r\n<ul>\r\n \t<li>Ageing, or maturation, is done at refrigerated temperature before deboning.<\/li>\r\n \t<li>Tough meat when harvested before development of rigor mortis.<\/li>\r\n \t<li>Reducing the need of aging would expedite boneless meat production.<\/li>\r\n<\/ul>\r\n<\/div>\r\n\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>you can view video on Factors affecting quality of poultry meat<\/strong><\/td>\r\n<td><a href=\"https:\/\/youtu.be\/RVT0MLyc820\" target=\"_blank\" rel=\"noopener\"><img class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Refrences<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Berri, C. (2000). Variability of sensory and lipid oxidation in broilers exposed to high temperature at an early age. <em>Br.<\/em> <em>Poult. Sci. <\/em>41:489-493.<\/li>\r\n \t<li>Debut, M., C. Berri, E. Baeza, N. Sellier, C. Arnould, D. Guemene, N. Jehl, B. Boutten, Y. Jego, C. Beaumont and E. Le Bihan- Duval. (2003). Variations of chicken technological meat quality in relation to genotype and preslaughter stress conditions. <em style=\"text-align: initial;font-size: 1em\">Poult. Sci.<\/em><span style=\"text-align: initial;font-size: 1em\"> 82:1829-1834.<\/span><\/li>\r\n \t<li>Debut, M., C. Berri, C. Arnould, D. Guemene, V. Sante-Lhoutellier, E. Baeza, N. Jehl, Y. Jego, C. Beaumont and E. Le Bihan- Duval. (2005). Behavioural and physiological responses of three chicken breeds to pre-slaughter shackling and acute heat stress. <em style=\"text-align: initial;font-size: 1em\">Br. Poult. Sci.<\/em><span style=\"text-align: initial;font-size: 1em\"> 46:527-<\/span><\/li>\r\n \t<li>Van Hoof, J. (1979). Influence of ante- and peri-mortem factors on biochemical and physical characteristics of turkey breast muscle. Vet. Q. 1:29-36.<\/li>\r\n \t<li>Warriss, P. D., S. C. Kestin, S. N. Brown and E. A. Bevis. (1988). Depletion of glycogen reserves in fasting broiler chickens. <em style=\"text-align: initial;font-size: 1em\">Br. Poult. Sci.<\/em><span style=\"text-align: initial;font-size: 1em\"> 29:149-154.<\/span><\/li>\r\n \t<li>Whiting, T. S., L. D. Andrews, M. H. Adams and L. Stamps. (1991). Effects of sodium bicarbonate and potassium chloride drinking water supplementation. 2. Meat and carcass characteristics of broilers grown under thermoneutral and cyclic heat-stress conditions. <em style=\"text-align: initial;font-size: 1em\">Poult. Sci<\/em><span style=\"text-align: initial;font-size: 1em\">. 70:60-66.<\/span><\/li>\r\n<\/ul>\r\n<\/div>","rendered":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/RVT0MLyc820\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a><br \/>\n<\/span><\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Factors affecting quality of poultry meat<\/strong><\/p>\n<ul>\n<li><strong><em>Rearing conditions<\/em><\/strong><\/li>\n<li><strong style=\"text-align: initial;font-size: 1em\"><em>Pre slaughtering conditions<\/em><\/strong><strong style=\"text-align: initial;font-size: 1em\">: <\/strong><em style=\"text-align: initial;font-size: 1em\">Bird catching:\u00a0<\/em><em style=\"text-align: initial;font-size: 1em\">Stress and fatigue:<\/em><\/li>\n<li><strong style=\"text-align: initial;font-size: 1em\"><em>Ante-mortem Factors<\/em><\/strong><strong style=\"text-align: initial;font-size: 1em\">: <\/strong><span style=\"text-align: initial;font-size: 1em\">Fasting:<\/span><\/li>\n<li>Stunning:<\/li>\n<li><strong style=\"text-align: initial;font-size: 1em\"><em>Handling and slaughtering conditions<\/em><\/strong><\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial;font-size: 1em\"><em>1. Rearing<\/em><\/strong><\/p>\n<div>\n<ul>\n<li>Rearing effects quality of meat.<\/li>\n<li>Unfavourable rearing conditions decrease productivity.<\/li>\n<li>Temperature, airflow greatly effects bird conditions.<\/li>\n<li>Temperature, ventilation rate have significant effects on quality as well as biological efficiency.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>2. Pre slaughtering conditions<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial;font-size: 1em\"><em>Bird catching:<\/em><\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Pre-slaughter management affects meat quality.<\/li>\n<li>Catching\u00a0 may result in injury.<\/li>\n<li>Maximum bruises result due to transportation and unloading at processing plant.<\/li>\n<li>Damage prone areas include mainly carcass : breast (11%), thighs(33%) and wings (38%).<\/li>\n<li>The way producer cage the birds is an important factor that determine meat quality<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Stress and fatigue:<\/em><\/strong><\/p>\n<ul>\n<li>Stress and fatigue lower the quality of meat when exposed to adverse conditions before slaughter.<\/li>\n<li>Dark cutting meat or dark, firm and dry (DFD) meat may be produced due to low acid<\/li>\n<li>Keeping quality of meat reduced and looks dark.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p><strong><em>\u00a0<\/em><\/strong><\/p>\n<p><strong><em>3. Ante-mortem factors<\/em><\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Period of stress and anxiety.<\/li>\n<li>Most likely\u00a0 takes place at farm and 12h prior to slaughter.<\/li>\n<li>Birds need proper care during this particular time period.<\/li>\n<li>Stress may accelerate rigor mortis development, reduce water holding ability, and paleness in meat.<\/li>\n<li>Transportation stress reduce tenderness and increase lightness.<\/li>\n<li>Reduce plasma levels of corticosterone.<\/li>\n<li>Lower incidence of carcass bruising, when birds transported before slaughter.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Fasting:<\/em><\/strong><\/p>\n<ul>\n<li>Fasting prior to slaughter results in meat with higher pH and dark color.<\/li>\n<li>Fasting improves quality of meat.<\/li>\n<li>Accelerate rigor mortis and final product quality.<\/li>\n<li>Feed withdrawal from broilers reduced muscle energy stores.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Stunning:<\/em><\/strong><\/p>\n<ul>\n<li>An ante-mortem factor that can have profound effect on meat quality.<\/li>\n<li>Stunning may immobilize the bird for automatic killing .<\/li>\n<li>commonly done by passing electric current from saline bath to bird\u2019s head through its body.<\/li>\n<li>Marked effect on muscle characteristics that induce hemorrhages and broken bones.<\/li>\n<li>Other factor affecting is stunning duration.<\/li>\n<li>Alternative form of stunning is gas stunning.<\/li>\n<li>Birds exposed to anesthetic gas carbon dioxide or a mixture of carbon dioxide and argon to deprive the bird of oxygen.<\/li>\n<li>Influence the development of rigor mortis and the need for aging.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>4.\u00a0<\/strong><strong><em>Handling and slaughtering conditions<\/em><\/strong><\/p>\n<ul>\n<li>To remove\u00a0 stress birds shoud be relaxed<\/li>\n<li>Birds to be slaughtered be disease free.<\/li>\n<li>Birds should keep fast six to eight hours prior to slaughter.<\/li>\n<li>Birds to be slaughtered should be kept away from rest of the birds.<\/li>\n<li>Birds should be unaware of the stunning process while stunning.<\/li>\n<li>Slaughtering has a major influence on the quality of meat.<\/li>\n<li>Slaughtering area should be free from contamination.<\/li>\n<li>Proper drainage facilities for water, blood.<\/li>\n<li>Slaughtering equipments should be clean, sterile, free from microbial load.<\/li>\n<li>After slaughtering, defeathering should be done followed by evisceration. Eviscerated bird should be thoroughly washed.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Quality maintenance after \u00a0slaughtering<\/em><\/strong><\/p>\n<ul>\n<li>Temperature should be controlled as well as packaging and handling systems.<\/li>\n<li>Temperature around 0\u00b0C for frozen poultry temperature of -18\u00b0C or lower are useful.<\/li>\n<li>Controlled atmosphere packaging using gas flushing and modern laminated films for unfrozen.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Factors affecting meat quality<\/strong><\/p>\n<p><strong><em>Biochemical changes:<\/em><\/strong><\/p>\n<ul>\n<li>Greatly affects meat quality<\/li>\n<li>Rigor mortis development is crucial in process of muscle death.<\/li>\n<li>Anaerobic conditions develop.<\/li>\n<li>Muscles stiffen and contract- process known as rigor mortis.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Rigor mortis develops as:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>\u2022 Depletion of glycogen and accumulation of lactic acid in the muscle.<\/p>\n<p>\u2022 Inhabits glycolysis and ATP production.<\/p>\n<p>\u2022 Actin \u2013myosin dissociation occurs.<\/p>\n<p>&nbsp;<\/p>\n<p>Glycolysis and rigor mortis occur significantly faster in poultry in comparison to that of red meat.<\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Temperature:<\/em><\/strong><\/p>\n<ul>\n<li>Influences rigor mortis and overall meat quality.<\/li>\n<li>Increase of 10\u00b0C resulted in 20 fold increase in protein denaturation.<\/li>\n<li>Elevated temperature leads to degradation.<\/li>\n<li>Rigor mortis in meat-type chickens is complete within 2 to 3 hours of postmortem.<\/li>\n<li>Temperatures between 37\u00b0 and 41\u00b0 C exhibit rapid rates of glycolysis and onset of rigor mortis especially in broiler.<\/li>\n<li>Rigor increases carcass temperature .<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Chilling:<\/em><\/strong><\/p>\n<ul>\n<li>Done below 4\u00b0C within 1.5 h of death with water immersion or 2.5 h of death with air chilling.<\/li>\n<li>Rapid chilling\u00a0 reduce microbial growth, but also<\/li>\n<li>Serves to increase the firmness of the muscle and stiffness of skeleton.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Ageing:<\/em><\/strong><\/p>\n<ul>\n<li>Ageing, or maturation, is done at refrigerated temperature before deboning.<\/li>\n<li>Tough meat when harvested before development of rigor mortis.<\/li>\n<li>Reducing the need of aging would expedite boneless meat production.<\/li>\n<\/ul>\n<\/div>\n<table>\n<tbody>\n<tr>\n<td><strong>you can view video on Factors affecting quality of poultry meat<\/strong><\/td>\n<td><a href=\"https:\/\/youtu.be\/RVT0MLyc820\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Refrences<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Berri, C. (2000). Variability of sensory and lipid oxidation in broilers exposed to high temperature at an early age. <em>Br.<\/em> <em>Poult. Sci. <\/em>41:489-493.<\/li>\n<li>Debut, M., C. Berri, E. Baeza, N. Sellier, C. Arnould, D. Guemene, N. Jehl, B. Boutten, Y. Jego, C. Beaumont and E. Le Bihan- Duval. (2003). Variations of chicken technological meat quality in relation to genotype and preslaughter stress conditions. <em style=\"text-align: initial;font-size: 1em\">Poult. Sci.<\/em><span style=\"text-align: initial;font-size: 1em\"> 82:1829-1834.<\/span><\/li>\n<li>Debut, M., C. Berri, C. Arnould, D. Guemene, V. Sante-Lhoutellier, E. Baeza, N. Jehl, Y. Jego, C. Beaumont and E. Le Bihan- Duval. (2005). Behavioural and physiological responses of three chicken breeds to pre-slaughter shackling and acute heat stress. <em style=\"text-align: initial;font-size: 1em\">Br. Poult. Sci.<\/em><span style=\"text-align: initial;font-size: 1em\"> 46:527-<\/span><\/li>\n<li>Van Hoof, J. (1979). Influence of ante- and peri-mortem factors on biochemical and physical characteristics of turkey breast muscle. Vet. Q. 1:29-36.<\/li>\n<li>Warriss, P. D., S. C. Kestin, S. N. Brown and E. A. Bevis. (1988). Depletion of glycogen reserves in fasting broiler chickens. <em style=\"text-align: initial;font-size: 1em\">Br. Poult. Sci.<\/em><span style=\"text-align: initial;font-size: 1em\"> 29:149-154.<\/span><\/li>\n<li>Whiting, T. S., L. D. Andrews, M. H. Adams and L. Stamps. (1991). Effects of sodium bicarbonate and potassium chloride drinking water supplementation. 2. Meat and carcass characteristics of broilers grown under thermoneutral and cyclic heat-stress conditions. <em style=\"text-align: initial;font-size: 1em\">Poult. 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