Protein Extractability of Turkey Breast Muscle Exhibiting Different Rates of Post‐mortem Glycolysis

Landes, D. R.; Dawson, L. E.; Price, James F.

doi:10.1111/j.1365-2621.1971.tb02051.x

Cited by 11 publications

(5 citation statements)

References 19 publications

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“…deFremery and Pool (1960), Nakamura (1970, 1971), and Landes et al (1971) observed that treatments that accelerated pH drop increased the toughness of poultry muscle. deFremery and Pool (1963) reported that anesthetization with sodium pentobarbital delayed rigor mortis, breakdown of phosphocreatine, and ATP but produced lower shear values after a 24-hr aging period.…”

Section: Resultsmentioning

confidence: 94%

Effects of Sex, Age, Preslaughter Factors, and Holding Conditions on the Quality Characteristics and Chemical Composition of Turkey Breast Muscles

et al. 1982

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One-hundred-sixty 16-and 20-week-old hen and torn turkeys were randomized into five groups and treated to certain preslaughter factors and holding conditions. Variables studied included the effect of feed withdrawal, excitation prior to slaughter, anesthetization, sex, and age on certain quality characteristics and chemical composition of turkey breast muscle.Anesthesia completely eliminated struggle at slaughter and caused significant increases in initial pH (P<.01), tissue glycogen (P<.01), and waterholding capacity (WHC) (P<.01), whereas shear force (kg) (P-C01), yield (%) (P<.05), and color (aL) (P<.01) values for the breast muscle were significantly decreased as compared with the free struggle (control) group. However, anesthesia had no effect on the chemical composition and other quality measurements.Feed withdrawal had a significant effect on final pH (P<.01), WHC (P<.01), live weight (P <.05), and moisture content (P<.05) when compared with the fed group.Excitation prior to anesthetization resulted in muscles with a significantly higher WHC (P<.05), yield (P<.05), and aL values (P<.05) but significantly lower live weight, shear force, and L values than the nonexcited group.As age of the bird increased, tissue glycogen (P<.05), thaw loss (P<.01), and shear force (P <.01) of the breast muscle significantly decreased, whereas live weight (P<.01), yield (P<.01), L values (P<.01), and fat content (P<.01) increased significantly with advancing age. Male turkeys were observed to have a significantly higher live weight (P<.01) and higher ash content (P<.01) of the breast muscle as compared to the female. (

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Section: Resultsmentioning

confidence: 94%

Effects of Sex, Age, Preslaughter Factors, and Holding Conditions on the Quality Characteristics and Chemical Composition of Turkey Breast Muscles

et al. 1982

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“…At 45 min postmortem, the right carcass side was quick chilled at 0°C, while the left side was slow chilled at 18.3°C through 180 min postmortem and then at 0°C. These conditions simulated quick and slow chilling environments, respectively (Landes et al, 1971;Kauf&nan et al, 1993 All means reported are least square means.…”

Section: Methodsmentioning

confidence: 99%

“…These condition simulated quick and slow chilling environments, respectively (Landes et al, 1971;. Muscle pH and temperature were detennined in longissimus The data from this experiment were pooled with data from a second glycolytic inhibitor (Kremer et al, 1999) for a backward stepwise multiple regression to determine the relative effects of muscle temperatm-e, pH decline, and ultimate pH on the cumulative WL of the pork in these studies.…”

Section: Methodsmentioning

confidence: 99%

Effect of dietary glycolytic inhibitors on pork quality

Kremer

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This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in type vriter face, while others may be from any type of computer printer.The quality of this reproduction Is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction.In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion.Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overlaps. Each original is also photographed in one exposure and is included in reduced form at the back of the book.

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“…In turkeys, rapid declines in muscle pH are well-documented to decrease water-holding capacity of meat and result in greater drip loss and cooking loss (34)(35)(36). To provide further support for this hypothesis, Landes et al (37), found that turkeys that were anesthetized with phenobarbital before slaughter (no struggle) had a slower rate of post mortem pH decline and subsequently lower shear force values. We were unable to discern an effect of post mortem activity on any of the studied pH traits.…”

Section: Post Mortem Activity and Meat Qualitymentioning

confidence: 99%

Influence of Post Mortem Muscle Activity on Turkey Meat Quality

et al. 2022

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Wing flapping and body movement can occur during the slaughter of poultry. Wing movement and flapping are driven primarily by the breast muscles (Pectoralis major and minor), and this muscle activity may have implications for meat quality. The objective of this study was to evaluate turkey post mortem activity during slaughter at a commercial poultry processing plant. Post mortem activity (during bleeding) was scored on 5,441 male turkeys, from six different genetic lines, using a 1–4 scale from none to severe wing flapping. Meat quality was measured on these birds in terms of pH (initial, ultimate, delta or change), color (L*, a*, b*), and physiochemical traits (drip loss, cooking loss, shear force). Linear mixed models were used to analyze the effect of activity (score 1–4), genetic line (A–F), and season (summer vs. autumn) on the nine meat quality traits. Post mortem activity influenced a*, drip loss, and shear force although the magnitude of the effects was small. There was an effect (P < 0.05) of genetic line on all the meat quality traits except for L*, cooking loss, and shear force. In general, larger, faster-growing lines had higher pH, but the relationship between the lines for the other traits is not as clear. Season affected all the meat quality traits, except for pHdelta, with meat having a higher pH, L*, b*, drip loss, cooking loss, and shear force in the summer. This study provides an exploratory assessment of post mortem activity in turkeys and identifies meat quality traits which are most affected while also accounting for the effects of genetic line and season. Although identified effect sizes are small, the cumulative effect on turkey meat quality may be more substantial.

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Protein Extractability of Turkey Breast Muscle Exhibiting Different Rates of Post‐mortem Glycolysis

Cited by 11 publications

References 19 publications

Effects of Sex, Age, Preslaughter Factors, and Holding Conditions on the Quality Characteristics and Chemical Composition of Turkey Breast Muscles

Effects of Sex, Age, Preslaughter Factors, and Holding Conditions on the Quality Characteristics and Chemical Composition of Turkey Breast Muscles

Effect of dietary glycolytic inhibitors on pork quality

Influence of Post Mortem Muscle Activity on Turkey Meat Quality

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