Research on the quality and safety of poultry meat obtained in an intensive and traditional system – a review

Abstract

Poultry meat occupies an important place in the human diet, due to the fact that it is easily prepared and at low cost in the market compared to other sources of protein of animal origin, having nutritional and dietary characteristics. Currently, there is a consumer tendency to turn to meat obtained in a traditional system, to the detriment of that obtained in an industrial system. The motivation for this trend is represented by the suspicion of the presence of growth hormones and antibiotics in meat, the welfare and protection of birds, but also the impact of intensive farms on the environment. The traditional system is geared towards slow, open-air growth with late slaughter and discretionary feeding. The consumption of poultry products from free range or organic production systems has increased in recent years in various countries. Meat products from free range systems have been associated with improved flavor and high nutritional value by consumers, lower fat content and higher concentrations of vitamins and minerals in meat products. In addition, free-range broiler production systems can have a positive impact on animal welfare. This paper addresses the different aspects that influence the quality and safety of poultry meat obtained in an intensive system compared to the traditional one, such as the presence of microbial contamination with Salmonella and Campylobacter, the effects of thermal stress on the quality of the meat, the presence of pectoral myopathies, but also the presence of pesticide residues and antibiotics.