Quality defects associated with poultry muscle development: spaghetti meat

According to the last report from the Organisation for Economic Co-operation and Development (OECD) and the Food and Agricultural Organization (FAO) from the United Nations in 2021, poultry meat consumption is expected to grow steadily over the following decades since consumers perceive poultry meat as healthier and more environmentally friendly than beef and pork (OECD/FAO, 2021). Poultry meat remains the most consumed meat in the world, with around 15.1 kg being consumed per capita, followed by pork (11.8 kg/capita) and beef/veal (6.3 kg/capita). Providing poultry meat to a growing population that is safe, nutritious and of good sensory quality is challenging given the number of chemical and biological hazards threatening poultry meat quality and safety.