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Pale, soft, exudative turkey—The role of ryanodine receptor variation in meat quality¹

Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824

² Corresponding author: stragale{at}msu.edu

The poultry industry has made significant advances in growth rate, feed efficiency, and breast muscle yield through intensive breeding of turkeys. However, a meat quality problem known as pale, soft, exudative (PSE) meat presents the industry with a major challenge during periods of stress, such as the onset of a prolonged heat wave. The biochemical characteristics of PSE turkey are strikingly similar to those of PSE pork. Abnormally rapid postmortem metabolism, stimulated in part by high concentrations of calcium ions, may be one of the underlying factors associated with the incidence of PSE turkey. This presentation summarizes our studies on the avian ryanodine receptors and suggests that heat stress may alter the expression pattern of splice variants of ryanodine receptors, which, in turn, could affect postmortem calcium homeostasis.

Key Words: ryanodine receptor • turkey • pale • soft • exudative

¹ Presented as part of the PSE Syndrome in Poultry Symposium, July 23, 2008, at the Poultry Science Association meeting, Niagara Falls, Ontario, Canada.

³ Present address: Nestle Purina Pet Care, Checkerboard Square, St. Louis, MO 63164.

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