8 BULLETIN 467, U. S. DEPARTMENT OF AGRICULTURE. 
FACTORS WHICH INFLUENCE TABLE QUALITY. 
Desirable quality in the flesh of poultry intended for table use 
depends on the flavor of'the flesh; on its texture, by which is meant 
the structure of the individual fibers of the muscular tissue and the 
amount of fat found in tiny particles between them; on the amount 
of flesh in proportion to the total weight of the bird; and on the dis- 
tribution of both the flesh and the larger masses of fat over the car- 
cass. These factors in turn depend on several conditions. Besides 
the general differences between various kinds and breeds of birds, 
there are differences among birds of the same stock, due to sex, age, 
exercise, feeding, and methods of handling and marketing, though 
the natural effect of sex and age is frequently offset by special care 
and feeding. There is more information available regarding the 
effect of most of these factors on chickens than on other poultry, 
but the general principles are probably the same with all. 
The effect of sex on table quality is too well known to need long 
discussion. Other things being equal, the flesh of females is, as a 
- rule, milder in flavor and more tender in texture than that of males. 
Caponizing makes the flavor of cocks more delicate, tends to produce 
finer and less tough muscle fibers, and increases the size of the masses 
of meat, especially in the breast. 
Age influences the quality of the flesh in several respects. It tends 
to increase flavor, at first advantageously, but later usually disad- 
vantageously. Most very young birds have too mild a flavor to be 
satisfactory. Many persons, for example, consider that the flavor of 
young chickens such as broilers is not sufficiently developed, and 
think that the increased richness of taste in birds a year or so old 
more than compensates for the slight loss of tenderness. On the 
other hand, the delicacy of flavor is usually lost in decidedly old birds. 
As the bird grows older, the proportion of flesh to bone usually 
increases, at least up to the period of full maturity. Often the large 
masses of flesh found on such birds can be utilized more satisfacto- 
rily than the smaller ones found on young and ‘‘scrawny”’ ones. 
Exercise affects the flavor and texture of poultry flesh, as it does 
of any kind of meat. It creases the amount of the protem com- 
pounds, known as extractives, on which the specific flavor depends, 
and it toughens the individual fibers of the flesh and the connective 
tissue. It further influences both flavor and texture by lessening 
the amount of fat present, a matter which will be discussed at length 
in connection with feeding. Exercise may also affect the distribu- 
tion of flesh on the carcass, increasing especially the naturally strong, 
tough muscles rather than the less-used, tender ones. In some birds, 
notably in chickens, the exercise can be more closely controlled than 
in others, for example, turkeys and guinea fowls, which are put out 
of condition by long confinement. Almost any poultry, however, 
