Modification of glycolyzing enzymes lowers meat quality of turkey

Laboratoire Zootechnie et Qualite des Produits Animaux Laboratory, Ecole Nationale Superieure Agronomique de Toulouse BP 107, 31326 Castanet Tolosan Cedex, France.

This paper presents the results of a study on meat quality and protein alterations of fast glycolyzing (FG) and normal glycolyzing (NG) turkey breast muscles. In a commercial processing plant, 34 breast muscles were sampled at 20 min postmortem from a large flock: 17 samples showing the lowest pH(20min) (6.04 +/- 0.09; FG) and 17 showing average pH(20min) (6.47 +/- 0.01; NG). Over a 9-d storage period at 4 degrees C, L* values did not differ between the 2 groups. The FG group showed higher drip, thawing, and cook loss values, and lower processing yield than the NG group. Warner-Bratzler shear force values of cooked meat were higher in the FG group than in the NG group. The FG meat presented a lower protein extractability with low ionic strength buffer than the NG meat. No differences in SDS-PAGE banding patterns were detectable for the different protein extracts between the 2 groups. On the contrary, when SDS-PAGE gels were performed on basic proteins, they showed differences in banding intensity for 2 proteins: glyceraldehyde-3-phosphate dehydrogenase and aldolase A.

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				C. Molette, V. Serieye, M. Rossignol, R. Babile, X. Fernandez, and H. Remignon High Postmortem Temperature in Muscle Has Very Similar Consequences in Two Turkey Genetic Lines Poult. Sci., December 1, 2006; 85(12): 2270 - 2277. [Abstract] [Full Text] [PDF]