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Animal Welfare and Meat Quality: Methodologies to Reduce Pre-slaughter Stress in Broiler Chicken

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Global Food Security and Wellness

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Abstract

The aim of this study was to report the causes of stress for commercial chickens during the manoeuvres performed immediately prior to slaughter. The model used to quantitatively measure the stress level of a condition was the occurrence of PSE (pale, soft and exudative) meat in the breast fillet. This abnormal meat condition affects meat quality and has damaging economic consequences for the meat industry. Several initiatives have been taken to alleviate the stressful conditions of commercial chickens. This chapter presents a detailed discussion of the techniques that would diminish, if not abolish, the stress placed on broiler chickens, thereby producing better quality breast fillet meat.

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Acknowledgements

This work was financially supported by projects PRONEX Fundação Araucária/CNPq Protocol #09.277 and #17.347 and Universal CNPq Process #475503/2009-0. TK and RHC held CNPq (AT) studentship. MS, EII, MRP and FAGC are CNPq Research Fellows, and MS is also currently a CAPES/MEC PVNS-funded National Senior Visiting Professor.

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Authors and Affiliations

  1. Paraná Technological Federal University, Londrina Campus, Londrina, Brazil

    Massami Shimokomaki, Talita Kato, Mayka R. Pedrão, Fabio A. G. Coró & Rafael H. Carvalho

  2. Department of Food Technology, Londrina State University, Londrina, Brazil

    Elza I. Ida & Adriana L. Soares

  3. Department of Animal Science, Londrina State University, Londrina, Brazil

    Alexandre Oba

Authors
  1. Massami Shimokomaki
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  2. Elza I. Ida
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  3. Adriana L. Soares
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  4. Alexandre Oba
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  5. Talita Kato
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  6. Mayka R. Pedrão
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  7. Fabio A. G. Coró
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  8. Rafael H. Carvalho
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Corresponding author

Correspondence to Massami Shimokomaki .

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Editors and Affiliations

  1. Department of Biological Systems Engineering, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  2. Department of Food Science, University of Campinas, Campinas, Brazil

    Gláucia María Pastore

  3. Department of Food Engineering, Ankara University, Ankara, Turkey

    Kezban Candoğan

  4. Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, USA

    Ilce G. Medina Meza

  5. Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of São Paulo, São Paulo, Brazil

    Suzana Caetano da Silva Lannes

  6. Food Science and Technology Group, University of New South Wales, Sydney, New South Wales, Australia

    Ken Buckle

  7. Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada

    Rickey Y. Yada

  8. EMBRAPA Food Technology, Rio de Janeiro, Brazil

    Amauri Rosenthal

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Shimokomaki, M. et al. (2017). Animal Welfare and Meat Quality: Methodologies to Reduce Pre-slaughter Stress in Broiler Chicken. In: Barbosa-Cánovas, G., et al. Global Food Security and Wellness. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6496-3_16

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