Effect of Canola Meal on the Sensory Quality of Turkey Meat

Larmond, Elizabeth; Salmon, R. E.; Klein, K. K.

doi:10.3382/ps.0620397

Cited by 7 publications

(5 citation statements)

References 4 publications

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“…Comparison of the Larmond et al (1983) and Salmon et al (1988) studies was possible because they had common methodologies. The approach consisted of oven roasting at 162 to 163'C until an internal breast temperature of 85'C was attained The ballot sheet for both studies was composed of 15-cm unstructured h e scales (Larmond, 1977) including the attributes of flavor and off-flavor.…”

Section: Literature In Briefmentioning

confidence: 99%

“…Testing for both studies was done at the Food Research Centre, Ottawa. Results of Larmond et al (1983) Salmon et al (1988) could be due to the use of more experienced panelists.…”

Section: Literature In Briefmentioning

confidence: 99%

“…These six studies illustrate how sensory analysis techniques vary. When the same authors used the same technique, as in the Larmond et al (1983) and Salmon et al (1988) studies, a comparison among studies could be drawn. Similarly, the studies by Savage et al (1985Savage et al ( , 1986Savage et al ( , 1987 allow comparison within studies.…”

Section: Literature In Briefmentioning

confidence: 99%

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A sensory perspective of effect of feeds on flavor in meats: poultry meats

Poste

1990

Journal of Animal Science

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Reduction of feed costs is a major concern of poultry producers. However, replacement of components of a corn-soybean diet with a lower-cost alternative requires the assessment not only of poultry performance and carcass characteristics but also of resulting meat quality. A brief overview of research studies, conducted over the past 10 yr, investigating the effects of alternative poultry feedstuffs on poultry meat flavor is presented. The primary focus is on the sensory analysis technique employed in these studies to evaluate flavor. The studies discussed include examinations of poultry diets that contain various levels of rapeseed meal, fishmeal and other feed additives. Diversity of the sensory techniques used illustrates the difficulty of comparing sensory results among studies. This difficulty is emphasized further with an example of how two different sensory sample preparation techniques affected the conclusion drawn from replicate studies of poultry diets supplemented with fishmeal (0, 4, 8 and 12%). One of the replicates was cooked and sampled for sensory analysis; the other was placed in 4 degrees C storage overnight. For the samples tested immediately following cooking, no difference between the treatments was detected. However, when the samples were tested following overnight storage (4 degrees C), chicken flavor decreased (P less than .001) and fish-off flavor increased (P less than .001) as percentage of fish meal in the diet increased.

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Section: Literature In Briefmentioning

confidence: 99%

“…Testing for both studies was done at the Food Research Centre, Ottawa. Results of Larmond et al (1983) Salmon et al (1988) could be due to the use of more experienced panelists.…”

Section: Literature In Briefmentioning

confidence: 99%

Section: Literature In Briefmentioning

confidence: 99%

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A sensory perspective of effect of feeds on flavor in meats: poultry meats

Poste

1990

Journal of Animal Science

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“…Triticale varieties have successfully been fed to market turkeys and adult breeder turkey toms (Nakaue et al, 1981;Savage et al, 1984;McGinnis et al, 1985). Larmond et al (1983) and Moran et al (1984) reported that characteristics of cooked meat in market age turkeys are influenced by dietary factors; however, there are no such reports in the literature pertaining to aged breeders. The purpose of this research was to determine the physical and sensory quality of cooked meat from aged breeder turkey toms when fed diets containing varying amounts of triticale, variety Flora.…”

Section: Introductionmentioning

confidence: 91%

Evaluation of Cooked Breast Meat from Male Breeder Turkeys Fed Diets Containing Varying Amounts of Triticale, Variety Flora

et al. 1987

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Medium White Wrolstad breeder toms were fed either 13.9% crude protein corn-soy, 13.75% triticale-soy, or 8.5% triticale diets from 28 to 45 weeks of age. Birds were then processed and physical and sensory evaluations of cooked breast meat were conducted. Tenderness shear value of cooked breast meat from turkeys fed triticale was significantly improved (P<.05) when compared with meat from birds fed either corn-soy or triticale-soy diets. Results of this study indicate that cooked meat tenderness of aged breeder toms can be influenced by diet. (

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“…No such effects were observed when the diets contained 21.0% and 9.0% Canola meal, respectively. LARMOND et al [51] observed a slight increase in off-flavours for turkey meat when 7.3% Canola meal was included in the diet. However this may have been a spurious result since the same work quotes higher inclusion levels (14.4 and 21.1%) to have no such effects.…”

Section: Carcassmentioning

confidence: 99%

Rapeseed meal‐Glucosinolates and their antinutritional effects Part 6. Taint in end‐products

Mawson

Heaney

Zduńczyk

et al. 1995

Nahrung

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From the present review it is clear that glucosinolates and their breakdown products may pass in small amounts into such products as meat, milk or eggs without noticeable deterioration in their taste. When applying low glucosinolate rapeseed meal (LG-RSM) as the sole high protein component of concentrate mixture for cows, the level of rapeseed glucosinolates breakdown products should not exceed 0.1 mumol/l oxazolidinethione, 10 mumol/l unsaturated nitriles and 100 mumol/l thiocyanate. At these levels no evidence has been found to indicate the negative influence of glucosinolates breakdown products on the sensory properties of milk or threat for consumers. No published information appears to be available suggesting that glucosinolates have any deleterious effect on the carcass flavour in cattle. Even at a 20% inclusion of LG-RSM in diets no impairment on visual scores or sensory evaluation was found in pig's or broiler's carcass. Glucosinolated, chiefly progoitrin, which depress trimethylamine oxidation thus clearly affect the taint in eggs. In birds with genetically conditioned susceptibility (brown layers) fishy taint can be observed even at 0.3 microM progoitrin, i.e. approximately 0.5 microM total glucosinolates in 1 g diet. Assuming a threefold higher threshold for white layers (1 microM progoitrin in 1 g diet) fishy taint can be expected at a 10% LG-RSM level in diet, and only very low glucosinolate rapeseed meals can be fed to layers without the risk of fishy taint in eggs.

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Effect of Canola Meal on the Sensory Quality of Turkey Meat

Cited by 7 publications

References 4 publications

A sensory perspective of effect of feeds on flavor in meats: poultry meats

A sensory perspective of effect of feeds on flavor in meats: poultry meats

Evaluation of Cooked Breast Meat from Male Breeder Turkeys Fed Diets Containing Varying Amounts of Triticale, Variety Flora

Rapeseed meal‐Glucosinolates and their antinutritional effects Part 6. Taint in end‐products

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