ANTEMORTEM HOLDING TEMPERATURES AND BROILER BREAST MEAT QUALITY

The two major factors affecting consumer acceptability of poultry meat are color and tenderness. The objective of this study was to determin e the effect of antemortem holding temperature of 7, 18, 29 degrees C (45, 65 and 85 degrees F) 12 hr prior to slaughter on broiler breast ( Pectoralis major) meat quality. Four individual trials were conducted, using a total of 243 commercial broilers. Birds held at 29 degrees C had a significantly greater live shrink, 6.20% compared to 3.75 and 3. 82% for those held at 7 and 18 degrees C, respectively. There were no effects on blood loss or chill water uptake. Breast fillets from broil ers held at 29 degrees C had a significantly lower pH, lower cook loss , and higher shear value than breast fillets from broilers held a 7 an d 18 degrees C. Holding temperature did not affect muscle lightness or redness, but 29 degrees C caused more yellowness. These results indic ate that holding live broilers at elevated temperatures may negatively affect live shrink and broiler breast meat quality.