New techniques to predict quality of poultry meat

Abstract

This paper reviews the new technological developments intended to predict technological and sensory quality of poultry meat. Three topics are discussed: carcass quality, meat quality and authenticity, which correspond to increasing demands from producers, carcass purchasers and consumers. The different applications of these methods are shown. They have the great advantage to be accurate and robust and often non invasive, but they are often expensive and too sophisticated to be implemented in meat industries.