The influence of pre- and post-mortem treatments of glycogen content and tenderness of poultry muscles
The effects of pre- and post-mortem treatments on the glycogen content and tenderness of broiler Pectoralis major muscles were investigated. Pre-mortem treatments of the broilers included fasting, full-feeding, subcutaneous adrenaline injection, and oral administration of ethyl alcohol. The effect of stretch-tension during rigor on muscle tenderness was also studied.
Ante- and post-mortem treatments of the broilers had significant effects upon the rigor patterns, glycogen contents, and tenderness of the poultry meat. A discussion of the biochemistry of pre- and postmortem muscle is included.