关键词: 鸡肉品质； 风味； 评价指标； 影响因素

Abstract: Chicken is one of the main sources of meat protein with gradually increased proportion in the national meat consumption，therefore consumers are paying more attention to the meat quality. Influenced by the COVID pandemic and bird flu，the market of frozen chicken products is increasing. However，the quality of frozen chicken products generally declines significantly over time. Therefore，breeding researchers not only pay attention to improving broiler production performance，but also study meat quality improvement strategies in large ?? scale production. According to previous studies，the evaluation and detection methods of chicken meat quality varied between reports，yielding inconsistent results. In order to provide references and basic data for building the chicken meat quality evaluation system and the improvement of chicken quality，the evaluation methods （e.g.，physical indicators， chemical composition and sensory evaluation），detection index（e.g.，pH value，meat color，tenderness，water holding capacity，composition of amino acids and fatty acids），and the influencing factors（e.g.，breed，age，feed composition，management，pre??slaughter stress）of chicken meat quality were summarized in this paper.

Key words: Chicken quality； Flavor； Evaluation index； Influencing factors