Working Group No. 5 - Poultry Meat Quality
The Working Group 5 “Poultry Meat Quality” of the WPSA European Federation has produced a document which could serve as a common base methodology that would permit comparison between researches carried out by different groups, based on international research programmes. This paper represents the first step of this work including chemical and physical traits, while functional properties and sensory traits will be included in additional steps.
As developments in methodology are continuing the input of researchers active in the field of poultry meat quality is necessary. Therefore, the present draft has to be considered rather as a working paper which has to be improved by time than as a final summary of approved methods.
Please, send you comments, amendments and/or inquiries to the current chairman of the working group, Michael Grashorn
(grashorn@uni-hohenheim.de).
You can download the paper here.