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The increase in the production of broiler meat, boosted by growing consumer demand, has been reflected in a series of changes in the poultry industry over the last decades. These changes demanded a great deal of effort and intensive genetic selection by producers and breeders, in order to attain an increased growth rate, associated with a better breast muscle yield and better nutritive efficiency. As a result, the birds which are sold nowadays take half the time to grow, and display double the body weight, when compared to birds from the previous six decades (Barbut et al., 2008). However, the selection process implemented, which looks to attain the desired performance in the shortest possible amount of time, has made the animal more susceptible to stress, which in turn leads to a decrease in the quality of its meat (Solomon et al., 1998).

food science and technology

Further evidence for the existence of broiler chicken PFN (pale, firm, non-exudative) and PSE (pale, soft, exudative) meat in brazilian commercial flocks