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Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse
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 diffe...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662136/ https://www.ncbi.nlm.nih.gov/pubmed/26761875 http://dx.doi.org/10.5851/kosfa.2015.35.4.524 |
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author | Öztürk, Burcu Serdaroǧlu, Meltem |
author_facet | Öztürk, Burcu Serdaroǧlu, Meltem |
author_sort | Öztürk, Burcu |
collection | PubMed |
description | 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℃) for 5 h. pH values of 40℃ treatment were lower than four other treatments (p<0.05). L* values, drip loss, cook loss, and thawing loss of 40℃ group were higher than the other groups (p< 0.05). Napole yield of 40℃ treatment indicated that high post-mortem temperature decreases brine uptake. Protein solubility of 40℃ group was lower than 0℃ group (p<0.05). Expressible moisture did not differ between 0 and 40℃ treatments. Hardness, gumminess and chewiness of 40℃ treatment were higher than 0℃ 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. |
format | Online Article Text |
id | pubmed-4662136 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-46621362016-01-04 Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse Öztürk, Burcu Serdaroǧlu, Meltem Korean J Food Sci Anim Resour Article 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℃) for 5 h. pH values of 40℃ treatment were lower than four other treatments (p<0.05). L* values, drip loss, cook loss, and thawing loss of 40℃ group were higher than the other groups (p< 0.05). Napole yield of 40℃ treatment indicated that high post-mortem temperature decreases brine uptake. Protein solubility of 40℃ group was lower than 0℃ group (p<0.05). Expressible moisture did not differ between 0 and 40℃ treatments. Hardness, gumminess and chewiness of 40℃ treatment were higher than 0℃ 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. Korean Society for Food Science of Animal Resources 2015 2015-08-31 /pmc/articles/PMC4662136/ /pubmed/26761875 http://dx.doi.org/10.5851/kosfa.2015.35.4.524 Text en Copyright © 2015, Korean Society for Food Science of Animal Resources http://creativecommons.org/licences/by-nc/4.0 This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Öztürk, Burcu Serdaroǧlu, Meltem Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse |
title | Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse |
title_full | Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse |
title_fullStr | Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse |
title_full_unstemmed | Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse |
title_short | Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse |
title_sort | quality characteristics of pse-like turkey pectoralis major muscles generated by high post-mortem temperature in a local turkish slaughterhouse |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662136/ https://www.ncbi.nlm.nih.gov/pubmed/26761875 http://dx.doi.org/10.5851/kosfa.2015.35.4.524 |
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