Evaluation of the Factors Contributing to Broiler Meat and Functional Quality a Systemic Review

Abstract

In South Africa, the poultry sector is industry is essential because it promotes equitable, sustainable economic growth and employment creation. Chicken meat is often preferred for further processing, especially in regions where pork consumption is limited due to cultural or dietary reasons. Literature databases such as Web of Science and Scopus databases while the Google search engine from 1982-2024 were used. The PRISMA method was adopted, where 104 articles met the criteria for this review article after several exclusion criteria. Several factors can affect poultry meat quality properties causing significant differences in meat and functional quality. These include agro-ecological zone, sex, season, production system, age, strain, and diet. Commercially, the price of poultry meat depends on the overall product quality presented to the consumer. While meat processors focus on the technological meat quality properties, consumers are more invested in the nutritional and sensory quality. Literature indicates that female broilers (1.5 kg) are preferred for rotisserie chicken over heavy size (3.5 kg) male broilers, which are used for processed products. Literature also suggests that there can be sex variability in carcass yield and colour, with females exhibiting a higher yellowness index b* (3.55) compared to males (2.30). Comparable results were observed in female broiler chicken’s yellowness index shows b* (3.57) compared to males b* (2.42). Male broiler chickens have been observed to present lower lipid content (6.8–9.1 g/100 g) than female broiler chickens (7.1–11.8 g/100g). In corroboration, others have cited that female chickens have lower moisture and fat content than males. Age is also important, as the haem pigments increase with aging, the meat colour becomes redder (a*) and less light (L*) in appearance. Production system, season and agro-ecological zone influence animal stress and can alter animal glycolytic potential and post-mortem pH. This review gives insight into the factors that contribute to a successful broiler enterprise.