Poultry Meat Quality
(WG 5)
The combined expertise of the working group resulted in several recommendations for the assessment of carcass and meat quality features in the past. The first recommendation dealt with standardizing terms for poultry carcass parts (WPSA, 1983: Terms used for parts of poultry in different languages. World’s Poultry Science Journal 39: 64-73) and the second one with a recommendation for the sensory assessment of poultry meat (WPSA, 1987: Recommendation for a standardized method of sensory analysis for broilers. World’s Poultry Science Journal 43:64-68). Several attempts have also been made to harmonize the methodologies for the assessment of poultry meat quality, but did not result in official recommendations. Meanwhile, a recommendation for the assessment of chemical and physical criteria of poultry meat has been published (M. Petracci and E. Baeza, 2010: Harmonization of the methodologies for the assessment of poultry meat quality features, World’s Poultry Science Journal 67: 137-151).
Since the foundation of the group Working Group Symposia took place in biannual intervals:
Since 1981 the Symposium is run in parallel with the newly established European Symposium on Egg Quality of WG 4. Over the years, the Meat Quality Symposium grew up from few presentations and less than 100 participants to more than 40 oral presentations, countless posters and more than 200 participants coming from all over the World. The 23rd Symposium is planned to be held in Edinburgh, United Kingdom, from 3-5 September 2017.
During the long history of Working Group 5 the group has undergone several changes. Currently, based on a first idea discussed during the 10th EPC in Jerusalem (1998) an intensive discussion has been launched on opening the group to members from all countries of the World considering the changes in production centres for poultry meat and in poultry meat consumption. First steps towards this direction have been started in 2009.
In its history the working group was chaired by D.H. Shrimpton (United Kingdom), S. Scholtyssek (Germany), J.Fris Jensen (Denmark), G.C. Mead (United Kingdom), T.G. Uijttenboogaart (The Netherlands), P. Colin (France), R.W.A.W. Mulder (The Netherlands), M.A. Grashorn (Germany) and M. Duclos (France). Currently, the Working Group comprises 16 delegates from 10 countries of the European Federation.
more information
Further details of Working Group 5 can be obtained from the current Chairman:
Dr M. Petracci
World's POULTRY
SCIENCE ASSOCIATION
Working together to feed the world