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Scientists make strides in identifying ‘green muscle’ markers in poultry
Story Date: 5/7/2013
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Source: Chris Scott, MEATINGPLACE, 5/6/13
Researchers at Auburn University have completed a research project aimed at identifying the potential for broilers to develop deep pectoral myopathy, also known as “green muscle.”
The condition results in the breast tenders of broilers to be discolored as the birds are processed. Trimming and discarding the discolored meat causes processors to lose an estimated $50 million annually.
The research project, funded by U.S. Poultry & Egg Association and the USPOULTRY Foundation, uncovered some of the factors that cause the condition, including broiler strain, gender and temperature at which the broilers are raised.
The scientists found that a specific serum enzyme might ultimately be used as a marker for genetic selection of broiler strains less susceptible to developing the condition.
Researchers said deep pectoral myopathy Is becoming more common in broilers and is caused by wing flapping at least days before slaughter, since discoloration lesions take as much as 48 hours to develop. Additional information on the research product and its findings is available at http://www.uspoultry.org/research/resproj/PROJ_664.html.
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