Effects of some antemortem stressors on postmortem aspects of chicken broiler pectoralis muscle. Poult. Sci

ABSTRACT The effect of selected antemortem stressors on postmortem muscle quality was determined by measurement of isometric tension, muscle glycogen, pH, ATP and shear value. Heat stress hastened the rate of postmortem glycolysis (as indicated by isometric tension development) while the cold and non-specific commercial handling stresses lengthened the period of postmortem glycolysis. The only adverse effect observed during the course of these studies was a slight toughening in broilers held at 2 ° C. for 2 hours prior to slaughter