Individual pre-slaughter muscle proteolysis levels correlated with postmortem taste-related amino acid concentrations in broiler chickens

Key Points

• Higher levels of proteolysis before slaughter are linked to increased concentrations of taste-related amino acids in meat.
• The study found significant correlations between specific amino acids and muscle quality metrics.
• Analysis involved measuring proteolysis levels alongside tasting samples from broiler chickens postmortem.
• Findings suggest that managing pre-slaughter muscle conditions may enhance flavor profiles in poultry.