Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse
Makaleler > Tam Makale · 2015
Yazarlar: Burcu ÖZTÜRK KERİMOĞLU, Fatma Meltem SERDAROĞLU
Korean Journal for Food Science of Animal Resources, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2015, cilt 35, ss 524-532
DOI: 10.5851/kosfa.2015.35.4.524
Özet
The objective of this study was to investigate the effects of high post-mortem temperature application on development of pale, soft, exudative (PSE) turkey meat characteristics in terms of local slaughter conditions. Within this scope, it was targeted to obtain PSE-like muscles benefiting from different post-mortem temperature applications. Immediately after slaughter, turkey Pectoralis major (n=15) muscles were kept at various post-mortem temperatures (0, 10, 20, 30, and 40 degrees C) for 5 h. pH values of 40 degrees C treatment were lower than four other treatments (p<0.05). L* values, drip loss, cook loss, and thawing loss of 40 degrees C group were higher than the other groups (p<0.05). Napole yield of 40 degrees C treatment indicated that high post-mortem temperature decreases brine uptake. Protein solubility of 40 degrees C group was lower than 0 degrees C group (p<0.05). Expressible moisture did not differ between 0 and 40 degrees C treatments. Hardness, gumminess and chewiness of 40 degrees C treatment were higher than 0 degrees C treatment. The results of this research showed that high post-mortem temperature treatment induced development of PSE-like turkey meat, with lower pH, paler color, higher technological and storage losses, and reduced protein solubility and texture.