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High Postmortem Temperature in Muscle Has Very Similar Consequences in Two Turkey Genetic Lines

C. Molette^*,1, V. Sérieye^*, M. Rossignol, R. Babilé^*, X. Fernandez^* and H. Rémignon^*

^* Laboratoire Zootechnie et Qualité des Produits Animaux, INRA, Ecole Nationale Supérieure Agronomique de Toulouse, BP 32607 31326 Castanet-Tolosan Cedex, France; and Plate-forme Protéomique IFR40, Pôle de Recherches en Biotechnologie Végétale, 24 chemin de Borde rouge BP 42617 31326 Castanet-Tolosan, France

¹ Corresponding author: molette{at}ensat.fr

In the present study, we artificially generated pale, soft, exudative turkey meat by holding muscles immediately after death at 40°C for 6 h. Two genetic types (BUT9 and Label) were compared. When muscles were kept at 40°C, BUT9 muscles exhibited higher lightness values than Label muscles. Drip, thawing, and cook losses were higher for muscles held at 40°C, compared with those held at 4°C, regardless of genetic type. A significant decrease in meat tenderness was found for muscles kept at 40°C. For both genetic types, protein extractabilities either with low ionic strength or high ionic strength buffer decreased for muscles held at 40°C. These fractions were analyzed by using SDS-PAGE, and proteins that differed from the 4°C and 40°C treatments were identified using a matrix-assisted laser desorption ionization time-of-flight mass spectrometer. We reported the alteration of various proteins, such as -actinine, myosin heavy chain, myokinase, phosphorylase, and ATP synthase.

Key Words: turkey meat • pale, soft, exudative • genetic type • muscular protein • sodium dodecylsulfate-polyacrylamide gel electrophoresis

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				C. M. Owens, C. Z. Alvarado, and A. R. Sams Research developments in pale, soft, and exudative turkey meat in North America Poult. Sci., July 1, 2009; 88(7): 1513 - 1517. [Abstract] [Full Text] [PDF]