ABSTRACT
A tasty, nutritious and safe meat supply can ensure a continued consumption of meat and meat products by consumers (Joo and Kim, 2011). Global meat production is projected to reach 366 Mt by 2029, expanding by nearly 40 Mt, and consumption of poultry meat is forecast to increase globally to 145 Mt for the period 2020–2029 (OECD/FAO, 2020). Of all types of meat consumed in the world, chicken continues to be the cheapest commercially produced meat (Zhang et al., 2019) and the most commonly consumed meat source in many countries (Taşkıran et al., 2020). The global demand for chicken meat has been fulfilled over the years by fast-growing commercial broiler strains and a few native chicken breeds (Takahashi, 2018). A consumer’s decision to purchase meat, however, is influenced by many criteria including appearance, taste, aroma, and texture. Therefore, quality and flavour enhancement of the poultry meat became the primary aim of many poultry breeders.
