Poultry Meat: Nutritional, Sensory and Commercial Analysis from Production to Consumption.
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| Title: | Poultry Meat: Nutritional, Sensory and Commercial Analysis from Production to Consumption. |
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| Authors: | Pîrlea, Georgiana Magdalena Pîrlea (Gheciu1, Vlad, Ştefan Teofil1 teovlad187@yahoo.com, Ianițchi, Daniela1, Maftei, Marius Laurian1, Moise, Andrada Elena1, Grosu, Horia1 |
| Source: | Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii. 2025, Vol. 58 Issue 2, p231-241. 11p. |
| Document Type: | Article |
| Subjects: | Nutritional value, Sensory perception, Food supply management, Sustainability, Product acceptance, Poultry as food, Market positioning, Marketing research |
| Author-Supplied Keywords: | alternative protein sources feed composition post-mortem processing poultry meat quality sensory analysis sustainability in poultry production |
| Abstract: | The nutritional, sensory, and commercial value of poultry meat has positioned it as a key component in the modern food system. This study investigates the interconnected dimensions that contribute to the overall quality and relevance of poultry meat, providing a comprehensive overview of its benefits and challenges within the current agrifood context. Nutritionally, poultry meat is a high-quality source of protein with excellent digestibility and bioavailability. It contains essential amino acids, a favorable lipid profile low in saturated fats and rich in polyunsaturated fatty acids, as well as important micronutrients such as selenium, iron, and B-complex vitamins. These characteristics make it a valuable option for promoting balanced diets and preventing nutrition-related disorders. From a sensory perspective, consumer perception is strongly influenced by traits such as tenderness, flavor, juiciness, and visual appeal. These attributes depend on several intrinsic and extrinsic factors, including breed, feeding practices, slaughter age, and processing technologies. Enhancing sensory quality is essential to increase consumer acceptance and satisfaction. Commercially, poultry meat holds a strong position in global markets due to its affordability, production efficiency, and adaptability to consumer demands. The development of value-added products, such as functional foods and convenience items, continues to expand its economic potential. Moreover, sustainability concerns and changing dietary patterns are driving innovation in both production and marketing strategies. This paper highlights the need for a multidimensional evaluation of poultry meat, integrating nutritional value, sensory appeal, and market performance. Such an approach supports the optimization of product quality, aligns with public health goals, and enhances competitiveness within the food industry [ABSTRACT FROM AUTHOR] |
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| Author Affiliations: | 1University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Animal Production Engineering and Management, Department of Production and Processing Technologies |
| ISSN: | 1841-9364 |
| Accession Number: | 190836937 |
| Database: | Veterinary Source |
| Abstract: | The nutritional, sensory, and commercial value of poultry meat has positioned it as a key component in the modern food system. This study investigates the interconnected dimensions that contribute to the overall quality and relevance of poultry meat, providing a comprehensive overview of its benefits and challenges within the current agrifood context. Nutritionally, poultry meat is a high-quality source of protein with excellent digestibility and bioavailability. It contains essential amino acids, a favorable lipid profile low in saturated fats and rich in polyunsaturated fatty acids, as well as important micronutrients such as selenium, iron, and B-complex vitamins. These characteristics make it a valuable option for promoting balanced diets and preventing nutrition-related disorders. From a sensory perspective, consumer perception is strongly influenced by traits such as tenderness, flavor, juiciness, and visual appeal. These attributes depend on several intrinsic and extrinsic factors, including breed, feeding practices, slaughter age, and processing technologies. Enhancing sensory quality is essential to increase consumer acceptance and satisfaction. Commercially, poultry meat holds a strong position in global markets due to its affordability, production efficiency, and adaptability to consumer demands. The development of value-added products, such as functional foods and convenience items, continues to expand its economic potential. Moreover, sustainability concerns and changing dietary patterns are driving innovation in both production and marketing strategies. This paper highlights the need for a multidimensional evaluation of poultry meat, integrating nutritional value, sensory appeal, and market performance. Such an approach supports the optimization of product quality, aligns with public health goals, and enhances competitiveness within the food industry [ABSTRACT FROM AUTHOR] |
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| ISSN: | 18419364 |