Achieving excellence in poultry and egg quality

Poultry meat has become the most produced meat globally, surpassing pork in popularity. With this rise, quality concerns like tenderness and juiciness have taken centre stage, directly impacting consumer satisfaction and product pricing. Meanwhile, the poultry industry faces growing challenges to meet demand without compromising quality.

The challenge: Tenderness and tough meat

Tenderness is the key textural characteristic that influences a consumer’s acceptance of meat. Yet, the industry is grappling with an increasing prevalence of tough meat — often a byproduct of heightened demand for processed products and accelerated production methods. This makes reliable methods for measuring meat quality more crucial than ever.