Effect of the rate of muscle postmortem pH fall on the technological quality of turkey meat
| Autor: | Cécile Berri, Xavier Fernandez, E. Lebihan-Duval, Hervé Rémignon, Elisabeth Baéza, G. Le Pottier, R. Babile, V. Sante, Thierry Astruc |
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| Přispěvatelé: | Génétique Physiologie et Systèmes d'Elevage (GenPhySE ), École nationale supérieure agronomique de Toulouse [ENSAT]-Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Vétérinaire de Toulouse (ENVT), Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées, Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Unité de Recherches Avicoles (URA), Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Vétérinaire de Toulouse (ENVT), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-École nationale supérieure agronomique de Toulouse [ENSAT], Recherches Avicoles (SRA) |
| Jazyk: | angličtina |
| Rok vydání: | 2002 |
| Předmět: |
Male
Turkeys medicine.medical_specialty Meat Time Factors Food Handling 040301 veterinary sciences White meat muscle Color Pectoralis Muscles 0403 veterinary science turkey meat Animal science technological quality medicine Animals viande de dinde Muscle Skeletal post mortem Chemistry taux de phosphore 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences General Medicine Hydrogen-Ion Concentration 040201 dairy & animal science Surgery Meat Products qualité technologique Postmortem Changes Animal Science and Zoology pectoralis superficialis [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | British Poultry Science British Poultry Science, Taylor & Francis, 2002, 43, pp.245-252. ⟨10.1080/00071660120121463⟩ |
| ISSN: | 0007-1668 1466-1799 |
| DOI: | 10.1080/00071660120121463⟩ |
| Popis: | 1. This experiment evaluated the influence of the rate of post mortem pH fall on the processing ability of turkey meat. 2. Four hundred and twenty male turkeys from a selected pure line (grand-parental female line, BUT Ltd) were slaughtered at 16 weeks of age in a commercial plant and pH was measured in the Pectoralis superficialis (PS) and Ilio tibialis (IT) muscles, at 20 min post mortem. Three groups of PS muscle differing in pH20 and two groups of IT muscle differing in pH20 were constituted and processed as cured-cooked white meat and turkey ham, respectively. 3. The technological yield was lower in the groups showing the lowest pH20 (97.4% at pH20 5.90 vs 98.6 and 98.3% at pH20 6.24 and 6.55, respectively, for white meat and 97.2% (pH20 6.28) vs 98.3% (pH20 6.56) for turkey hams). The groups showing the lowest pH20 also showed higher drip loss in commercially packed products. 4. Acceptability tests of processed products were carried out in the commercial plant. Texture and taste of white meat were better in the highest pH group but the overall impression was similar in the lowest and the highest pH groups (mean scores of 4.2 and 4.1, respectively), due to better colour in the former (mean scores of 4.4 for the lowest pH20 group vs 4.0 and 3.9 for the medium and highest pH20 groups, respectively). 5. For turkey hams, the meat processed from the highest pH group got the best score for all items. |
| Databáze: | OpenAIRE |
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