Fig. 1. Meat quality evaluation indexes in poultry.

This comprehensive diagram illustrates the multifaceted approach to evaluating poultry meat quality, structured into eight primary sections, including meat color, pH, water holding capacity, water transport, texture profile analysis, protein structure, flavor, and tenderness, they represent different aspects of meat quality. The figure was created using Microsoft PowerPoint, with key elements from BioReader (https://app.biorender.com/).