| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
PROCESSING, PRODUCTS, AND FOOD SAFETY |
Faculdade de Medicina Veterinária, Centro de Investigação Interdisciplinar em Sanidade Animal, Universidade Técnica de Lisboa, Av. da Universidade Técnica, Polo Universitário, Alto da Ajuda, 1300-477 Lisboa, Portugal
1 Corresponding author: mjoaofraqueza{at}fmv.utl.pt
 |
ABSTRACT |
|---|
 TOP ABSTRACT INTRODUCTIONMATERIALS AND METHODSRESULTS AND DISCUSSIONREFERENCES |
|---|
44 and pH24 
5.8 and L* 50 and pH24 < 5.8, respectively. Based on criteria, the studied population presented 8.1% of carcasses with PSE-like muscles and 12.1% with dark muscles. The association of pH24 and L* as criteria classification can be useful to classify turkey meat quality.
Key Words: poultry meat • turkey • color • pH • meat quality
|
INTRODUCTION |
|---|
|
TOPABSTRACTINTRODUCTIONMATERIALS AND METHODSRESULTS AND DISCUSSIONREFERENCES |
|---|
Boulianne and King (1995, 1998) studied biochemical properties related to the occurrence of pale and dark color in broiler breast muscles and concluded that pale meat presented a lower concentration of hemic pigments due to losses during carcass cooling and storage, but they did not present any explanation for the emergent dark meat.
Today, turkey meat is commercialized under a modified atmosphere package or is processed in cooked products such as cooked ham, patties, or sausages. Deviations from "normal" meat quality cause industrial economic repercussions. The PSE-like meat is less appropriate to be used in cooked products and requires formula correction to maintain the best meat product processing yields. Dark color meat has a shorter shelf life, as found by Allen et al. (1997, 1998), and causes adverse effects in the color of processed products (Fletcher et al., 2000) and on consumer acceptability.
Color, pH, drip loss, and cooking loss are the main reference methods applied as tools for quality assurance of processing meat operations, assessment of effectiveness of production, and processing treatments, as well as for characterizing muscles and meat quality (Honikel, 1998).
Because Portugal has an important level of turkey meat production and a high consumption index for turkey meat, the aim of this study was to evaluate the quality of turkey breast meat in a Portuguese slaughterhouse with a quality system implemented in accordance with ISO 9001:2000 (International Organization for Standardization, 2000). To achieve a criteria for quality classification of meat and to obtain the best performance and acceptability for consumers and industries, a study into the relationship between objective breast muscle color and physicochemical parameters was undertaken to evaluate meat quality.
|
MATERIALS AND METHODS |
|---|
|
TOPABSTRACTINTRODUCTIONMATERIALS AND METHODSRESULTS AND DISCUSSIONREFERENCES |
|---|
50), and drip loss, cooking loss, and total pigments analysis were evaluated on 67 different sliced breast meat samples.
Physicochemical Analysis
pH Determination.
The pH was measured directly on the pectoralis major muscle with a portable pH meter (HI9023, Hanna Instruments, Padova, Italy) equipped with a pH electrode (FC 230B, Hanna Instruments). Each value was an average of 3 determinations on the muscle.
Temperature Determination.
Temperature measurements were made directly on the pectoralis major muscle with a temperature probe (HI7669/2 w, Hanna Instruments) connected to a temperature meter (HI9023, Hanna Instruments).
Color.
The color was evaluated on the internal side of the pectoralis major muscle with a Minolta Colourimeter CR-300 (Minolta Co., Osaka, Japan) using the L*, redness (a*), and yellowness (b*) coordinates (CIELAB color system). Each value resulted from the arithmetic mean of 9 determinations. Chroma and hue (h) were calculated according to the following formulas: Chroma = (a2+b2)1/2 and h = tan–1(b/a) (Hunt et al., 1991; Minolta Co., 1991).
Drip Loss.
Samples were individually packed and stored at 0°C for 3 d. Drip was evaluated as the loss of weight during this time relative to the initial weight and was expressed in a percentage (Honikel, 1998).
Cooking Loss.
Samples were weighed, vacuum-packed, and cooked at 85°C for 15 min. (Honikel, 1998; Santé et al., 1998) with an internal end point temperature of 82.2 ± 0.9°C. After being cooled to 0°C, meat samples were weighed again; the loss of weight was expressed as a percentage.
Total Pigments Analysis.
Pigments were extracted from 10 g of a homogenized meat sample within a solution of acetone (40 mL), HCL (1 mL), and water (2 mL) according to Hornsey (1956). The meat was macerated, and after 1-h pause, the solution was filtrated. In an Ultrospec 2000 UV/Visible Spectrophotometer (Amersham Pharmacia Biotech, Buckinghamshir, UK), the filtrate absorbance was measured at a 640-nm wavelength. The absorbance value obtained was multiplied by the factor value 17.18, and the concentration of total hemic pigments was expressed in milligrams of myoglobin per gram of meat.
Statistical Analysis
Descriptive statistical treatment of data was performed with SPSS 11.5 for Windows (SPSS Inc., Chicago, IL); histograms were made for the parameters analyzed in the sampling population. Pearson’s correlation analysis was performed for relationship evaluation of analytical parameters. Data were subjected to ANOVA using 1-way ANOVA. When F-test was significant, the least significant difference test was performed to multiple comparisons of means.
|
RESULTS AND DISCUSSION |
|---|
|
TOPABSTRACTINTRODUCTIONMATERIALS AND METHODSRESULTS AND DISCUSSIONREFERENCES |
|---|
. The mean internal muscle temperature was within the range of those observed on the pectoralis major after 20 min postmortem by Pietrzak et al. (1997). After carcass cooling, there was a decrease in pH in the muscles (24 h postmortem) to 5.83 ± 0.11, with a variation from 5.50 to 6.19.
|
), a* values were higher, and b* values were lower than those reported by Fernandez et al. (2002) in females from the BUT turkey line (a* = 3.7 to 2.8 and b* = 5.4 to 5.1) but similar to those obtained by El Rammouz et al. (2004). The differences in a* and b* values for turkey meat in the present study, when compared with the above authors, could be related to variations in slaughter method, animal sex, and diet (Mercier et al., 1998; Ranken, 2000). Drip-loss values (1.28%, minimum of 0.36%; maximum of 4.74%) from 67 pectoralis major muscle samples were similar to those found by Molette et al. (2003) in turkey meat. However, the mean cooking losses in sampled turkey meat (17.83%, minimum of 11.15%; maximum of 25.85%) were higher.
Pearson’s correlation coefficients among pH15, Temp15, pH24, L*, a*, b*, hue, and chroma obtained from a population of 977 samples are presented in Table 2. Significant correlations were observed between pH15 and the other physicochemical parameters characterizing turkey meat quality. The most significant coefficients were established with Temp15 (r = –0.303, P < 0.01) and with chroma (r = –0.310, P < 0.01), but the level of association was low for both cases. Only 9% of pH15 variability was explained by Temp15 and vice versa, and meat color saturation (chroma) was explained in only 9% of cases by the variability in pH15.
|
There was a significant correlation (P < 0.01) between L* and a*, b*, and chroma parameters. When the L* increased, turkey meat had less a* and more b* (Table 2).
The coefficient correlations among the quality parameters analyzed on line and total pigments, drip loss, and cooking loss from 67 turkey breast samples are presented in Table 3. Significant correlations among total pigments and a* value (r = 0.398, P < 0.001) and chroma (r = 0.575, P < 0.01) were observed. These relationships show that different chemical myoglobin states (oxygenation, oxidation, and reduction) and different concentrations of total pigments are factors influencing meat L* values (Boulianne and King, 1995, 1998; Ga
perlin et al., 2000). Besides there being correlations between pH15 and Temp15 and also between pH24 and L* value in turkey meat (Table 2), there was no relationship between these parameters and drip loss (Table 3). In fact, 60.6% of carcasses had pectoralis major muscles with a pH24 value equal to or above 5.8 (Figure 1, panel A). The pH24 mean value was far from the myosin isoelectric point (pH = 5.3), and there was less release of water, bound to the lateral protein chains (Fennema, 1977; Hamm, 1981). However, a significant correlation (Table 3) was reported between meat cooking loss and pH24 (r = –0.376, P < 0.01) and also with L* value (r = 0.356, P < 0.01), indicating that paler and lower pH turkey meat had higher cooking loss values (less water-holding capacity). These 2 parameters, pH24 and L*, together could contribute to a better PSE-like meat discrimination, because, separately, each parameter only explained 14 and 13%, respectively, of meat cooking loss variability.
|
|
6.2 (rapid decline of pH).
The mean and SE of physicochemical characteristics are displayed in Table 4, with significant differences between RG and slow glycolytic (SG) muscle groups. Rapid glycolytic muscles have a higher temperature (42.28°C), as expected from the significant negative correlation (r = –0.303, Table 2) obtained between pH15 and Temp15. The data confirms the relationship between the rate of biochemical modifications in muscle postmortem and temperature, an indicator of heat production (Lawrie, 1998). According to several authors (Warriss and Brown, 1987; Monin, 1988; Fernandez et al., 2002; Santos et al., 1996; Zhu and Brewer, 2002; Molette et al., 2003), the rate and extension of pH decline, when muscle temperature is still high, can promote denaturation of myofibrillar and sarcoplasmic proteins and, consequently, leads to an increase in light reflection and low water-holding capacity, characteristics of PSE meat. However, our results are in disagreement with the referred authors, because in the RG muscle group, despite a low pH24, the L* and b* values were lower, and the a* value was higher than those registered in the SG muscle group (Table 4). Although a higher meat temperature was associated with a lower pH15, Pearson’s coefficient correlation between pH15 and L* was very low (P < 0.05, Table 2), little explaining the variability observed in the L* parameter. In fact, SG muscles could also have high L* values, as shown in Table 4. Rathgeber et al. (1999) observed that RG muscles were not differentiated from normal muscles because they presented the same L* values after 24 h postmortem but had higher a* values. Malenica et al. (2002) stated that higher L* values were not associated with lower pH values measured at 20 min postmortem. They found similar L* values in muscles classified as RG and SG.
|
) in the RG group, which contradicted the results obtained by Malenica et al. (2002), but was in agreement with Warriss (1982), who stated that muscles with a lower initial pH also have a lower pH at pH24. Additionally, Fernandez et al. (2002), in a turkey breast selection considering the parameter of pH 20 min postmortem, found that the group with the lower pH 20 min postmortem had a lower ultimate pH. However, in the present study, significant coefficient correlation between pH15 and pH24 values were too low (Table 2), not explaining all the variability of values founded. According to Rathgeber et al. (1999), SG muscles also can reach very low pH24 values. The rate of pH decline depends mainly on the postmortem rate that ATP hydrolyzes, whereas the pH decline extension depends on the amount of glycogen in the muscle at the time of animal slaughtering (Lawrie, 1998).
Drip loss and cooking loss in the RG group were slightly higher (Table 5), although no relationship among pH15, drip loss, and cooking have been observed (Table 3). Warriss (1982) stated that the relationship between pH 45 min postmortem and drip loss in pork was biphasic, reporting no significant effect on drip loss when pH was lower than 6.1, whereas for the above pH, the relationship was significant. Malenica et al. (2002) recorded drip loss differences in RG and SG turkey muscles, but they did not find any significant difference related to cooking loss between both muscle groups. Rathgeber et al. (1999) did not observe any influence of the rate of glycolysis in turkey meat cooking loss, in contrast to results reported by Fernandez et al. (2002). These authors stated that turkey breast meat with a rapid pH decline presented a low industrial yield and higher drip loss in packaged cooked products.
|
The distribution of the L* parameter in the population presented a normal curve (Figure 1, panel B). Adopting the methodology of Barbut (1993, 1997) for meat-quality evaluation by using the L* parameter, and according to the distribution of this parameter in the study population, a cutoff point was observed when L* > 50 and when L* 44. It was considered that approximately 12% of the population presented pectoralis major muscles with a L* 50 and 15% presented muscles with a L* 44, corresponding to darker meat (Table 6).
|
and 8, the 3 meat categories classified according to the L* parameter presented significant differences for pH24, a*, b*, chroma (P < 0.001), total pigments, and cooking loss mean values (P < 0.05). The paler meat (51.18) had the lower pH24 (5.76), whereas the darker meat (42.12) had the highest pH24 (5.88). Several authors, in previous studies, noted a relationship between meat color and pH (Allen et al., 1998; Fletcher, 1999; Fletcher et al., 2000; Qiao et al., 2001). In addition, it has also been reported that darker-colored poultry meat presented a higher pH, although no explanation was advanced for this fact (Boulianne and King, 1998; Fletcher, 1999; Fletcher et al., 2000; Qiao et al., 2001).
|
|
No significant differences in total pigment concentration were apparent between the muscles classified as paler and as intermediate color. The paler color was not related to a lower total pigment concentration, thereby disagreeing with the statements of Boulianne and King (1995). The paler color, in association with a lower pH24 (5.77 ± 0.02), may result from increased light reflection from the meat’s surface (Fennema, 1977; Pietrzak et al., 1997; Zhu and Brewer, 2002). In contrast, total pigment concentration in darker muscles was significantly higher. This higher concentration of pigments in dark turkey muscles, also reported by Boulianne and King (1998) on broilers, could be explained by bleeding deficiencies. However, because this meat presented a higher pH, the bleeding will not be the only factor explaining the darker meat. Other factors, such as O2 diffusion rate, oxigenation of mioglobin, and an increase in mitochondria activity, can also explain darker meat when the pH is higher (Faustman and Cassens, 1990; Lanari and Cassens, 1991; Lawrie, 1998; Gaperlin et al., 2000). This can justify our higher values (P < 0.05) found for a* and chroma in dark meat compared with the other meat groups.
Moreover, turkeys in lairage for a longer resting time and stunned with an electric current of higher voltage also having a lower weight (Table 7) could be exhausted, and this could induce darker meat. According to Quinn et al. (1998), potentially stressful environments caused by increased environmental temperature are rapidly reached in <1 h after unloading birds. Warriss et al. (1999) stated that glycolytic potential could be smaller with less extension of pH decline due to bird exhaustion. More recently, El Rammouz et al. (2004) observed correlations between glycolytic potential and ultimate pH (r = –0.44, P < 0.01), L* (r = 0.39, P < 0.01), b* value (r = 0.51, P < 0.01), and cooking loss (r = 0.28, P < 0.01).
With regard to the pH24 mean value of different meat categories, it is to be expected that there will be differences in water-holding capacities. However, the differences observed in drip loss were not significant, although there was a higher drip loss in meat with lower pH value. According to Santé et al. (1996) and van Laack et al. (2000), PSE-like turkey meat seems to be different from PSE pork meat with respect to drip loss, because fresh turkey meat is not influenced by this quality condition.
The group with a higher carcass weight presented a lower pH24 and a higher L* (Table 7). These findings disagree with results reported by Fernandez et al. (2002), who observed that birds with a lower weight were in the lower pH group. In spite of Temp15 being similar in the 3 muscle color groups, different weights of carcasses and muscle conformation could also emphasize the effect of cooling conditions on meat quality. Heavier weighted and also better breast muscle yield carcasses have higher probability to develop PSE meat characteristics (McKee and Sams, 1998; Offer, 1991; Pietrzak et al., 1997; Rathgeber et al., 1999; Updike et al., 2005).
In the pale and lowest-pH meat (pH24 = 5.76 ± 0.01), a higher cooking loss value was observed (Table 8; 19.93%, P < 0.01). This category of meat color registered a significant difference of 3% in cooking loss compared with the other meat categories. Dark meat presented cooking loss values of 16.95%, which were not significantly different from results observed in meat with intermediate color. This suggests that meat with a pH24 higher than 5.8 does not present a significant difference in water-holding capacity (evaluated by cooking loss), irrespective of its color. Because there was meat with pH higher than 5.8 that was pale without being exudative or without high cooking loss, as was observed by the range of L*, pH24, and cooking loss values, the inclusion of the pH24 parameter was considered an important criteria for classifying PSE meat (pale and exudative). According to this criteria (Table 9), 7.6% of samples were not classified in any category because they were pale with a pH higher than 5.8 and a higher water-holding capacity, or they were dark with a pH lower than 5.8 and a lower water-holding capacity. However, 8.1% of pectoralis major muscles from turkey carcasses were classified as PSE meat, a lower percentage compared with the former classification criteria using only L* (12.2%). In the sampled population, 20.2% of carcasses presented pectoralis major muscles, which were either too dark or too pale; 8.1% of carcasses had muscles with PSE characteristics (low pH and high cooking loss), and 12.1% presented darker meat with higher total pigment content and pH higher than 5.8. This dark meat was not different from meat classified as intermediate color in relation to cooking loss.
|
44 and pH24 5.8 and L* 50 and pH24 < 5.8, respectively. This can be used by the industry to improve meat quality management and processing. Based on our criteria, the studied population presented 8.1% of carcasses with PSE-like breasts and 12.1% with dark breast muscles.
|
ACKNOWLEDGMENTS |
|---|
Received for publication February 1, 2006. Accepted for publication June 17, 2006.
|
REFERENCES |
|---|
|
TOPABSTRACTINTRODUCTIONMATERIALS AND METHODSRESULTS AND DISCUSSIONREFERENCES |
|---|
Allen, C. D., S. M. Russell, and D. L. Fletcher. 1997. The relationship of broiler breast color and pH to shelf life and odor development. Poult. Sci. 76:1042–1046.
Barbut, S. 1993. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Res. Int. 26:39–43.
Barbut, S. 1996. Estimates and detection of the PSE problem in young turkey breast meat. Can. J. Anim. Sci. 76:455–457.
Barbut, S. 1997. Occurrence of pale soft exudative meat in mature turkey hens. Br. Poult. Sci. 38:74–77.[ISI][Medline]
Boulianne, M., and A. J. King. 1995. Biochemical and color characteristics of skinless boneless pale chicken breast. Poult. Sci. 74:1693–1698.[ISI]
Boulianne, M., and A. J. King. 1998. Meat color and biochemical characteristics of unacceptable dark-coloured broiler chicken carcasses. J. Food Sci. 63: 759–762.
Dransfield, E., and A. A. Sosnicki. 1999. Relationship between muscle growth and poultry meat quality. Poult. Sci. 78:743–746.
El Rammouz, R., R. Babilé, and X. Fernandez. 2004. Effect of ultimate pH on the physicochemical and biochemical characteristics of turkey breast muscle showing normal rate of postmortem pH fall. Poult. Sci. 83:1750–1757.
Faustman, C., and R. S. Cassens. 1990. The biochemical basis for discolouration in fresh meat: A review. J. Muscle Foods 1:217–243.
Fennema, O. 1977. Water and protein hydration. Pages 50–90 in Food Proteins. J. R. Whitaker and S. R. Tannenbaum, ed. AVI Publishing Co. Inc., Westport CT.
Fernandez, X., V. Santé, E. Baeza, E. Le Bihan-Duval, C. Berri, H. Rémignon, R. Babilé, G. Le Pottier, and T. Astruc. 2002. Effects of the rate of muscle postmortem pH fall on the technological quality of turkey meat. Br. Poult. Sci. 43:245–252.[ISI][Medline]
Fletcher, D. L. 1999. Broiler breast meat color variation, pH and texture. Poult. Sci. 78:1323–1327.
Fletcher, D. L., M. Qiao, and D. P. Smith. 2000. The relationship of raw broiler breast meat colour and pH to cooked meat color and pH. Poult. Sci. 79:784–788.
Froning, G. W., A. S. Badji, and F. B. Mather. 1978. The effect of preslaughter temperature, stress, struggle and anesthetization on color and textural characteristics of turkey muscle. Poult. Sci. 57:630–633.[ISI]
Gaperlin, L., X. 
lender, and V. Abram. 2000. Colour of normal and high pH beef heated to different temperatures as related to oxygenation. Meat Sci. 54:391–398.
Hamm, R. 1981. Postmortem changes in muscle affecting the quality of comminuted meat products. Pages 93–124 in Developments in Meat Science. R. Lawrie, ed. Applied Science Publishers, London, UK.
Honikel, K. O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49:447–457.
Hornsey, H. C. 1956. The colour of cooked cured pork. J. Sci. Food Agric. 7:534–540.
Hunt, M. C., J. C. Acton, R. C. Benedict, C. R. Calkins, D. P. Cornforth, L. E. Jeremiah, D. G. Olson, C. P. Salm, J. W. Savell, and S. D. Shivas. 1991. Page 17 in Guidelines for Meat Color Evaluation. Am. Meat Sci. Assoc., Savoy, IL.
International Organization for Standardization. 2000. International Standard ISO 9001. Quality Management Systems–Requirements.
Lanari, M. C., and R. G. Cassens. 1991. Mitochondrial activity and beef muscle color stability. J. Food Sci. 56: 1476–1479.
Lawrie, R. A. 1998. The eating quality of meat. Pages 212–226 in Lawrie’s Meat Science. 6th ed. Pergamon Press, New York.
Malenica, M., G. Hahn, and W. Brascheid. 2002. Quality of turkey breast meat. Physicochemical properties of slow- and fast-glycolyzing turkey breast muscle. Fleischwirtschaft Int. 3:35–40.
McKee, S. R., and A. R. Sams. 1998. Rigor mortis development at elevated temperatures induces pale, exudative turkey meat characteristics. Poult. Sci. 77:169–174.
Mercier, Y., P. Gatellier, M. Viau, H. Remignom, and M. Renerre. 1998. Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage. Meat Sci. 48:301–318.
Minolta Co. 1991. Chroma Meter CR-300/CR-310/CR-321/CR-331/CR-331C. Instruction Manual. Minolta Co. Ltd., Osaka, Japan.
Molette, C., H. Rémignon, and R. Babilé. 2003. Maintaining muscle at a high postmortem temperature induces PSE-like meat in turkey. Meat Sci. 63:525–532.
Monin, G. 1988. Evolution postmortem du tissu musculaire et consequences sur les qualities de la viande de porc. Viande Prod. Carnés 9:302–315.
Offer, G. 1991. Modeling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis. Meat Sci. 30:157–184.
Owens, C. M., E. M. Hirschler, S. R. McKee, R. Martinez-Dawson, and A. R. Sams. 2000. The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant. Poult. Sci. 79:553–558.
Pietrzak, M., M. L. Greaser, and A. A. Sosnicki. 1997. Effect of rapid rigor mortis processes on protein functionality in pectoralis major muscle of domestic turkeys. J. Anim. Sci. 75:2106–2116.
Qiao, M., D. L. Fletcher, D. P. Smith, and J. K. Northcutt. 2001. The effect of broiler meat colour on pH, moisture, water holding capacity and emulsion capacity. Poult. Sci. 80:676–680.
Quinn, A. D., P. J. Kettlewell, M. A. Mitchell, and T. Knowles. 1998. Air movement and thermal microclimates observed in poultry lairages. Br. Poult. Sci. 39:469–476.[ISI][Medline]
Ranken, M. R. 2000. Colour and flavour. Pages 59–78 in Meat Product Technology. 1st ed. Blackwell Science Ltd., Oxford, UK.
Rathgeber, B. M., J. A. Boles, and P. J. Shand. 1999. Rapid postmortem pH fall and delayed chilling reduce quality of turkey breast meat. Poult. Sci. 78:477–484.
Santé, V., G. Bielicki, M. Renerre, and A. Lacourt. 1991. Postmortem evolution in the pectoralis superficialis muscle from two breeds: Relationship between pH and colour changes. Pages 465–468 in Proc. 37th Int. Congr. Meat Sci. Technol. Int. Congr. Meat Sci. Technol, Kulmbach, Germany. Fed Cent. Meat Res., Kulmbach Germany.
Santé, V., M. M. G. Le Pottier, and X. Fernandez. 1998. Effect of current frequency during water-bath stunning in turkey meat quality. Pages 1082–1083 in Proc. 44th Int. Congr. Meat Sci. Technol. Int. Congr. Meat Sci. Technol., Barcelona, Spain. IRTA, Barcelona, Spain.
Santos, C., C. Roseiro, M. J. Fraqueza, J. Almeida, and E. Matias. 1996. Avaliação da qualidade da carne de porco através da reflectância muscular interna e pH. Vet. Téc. Rev. Sind. Nac. Médicos Vet. 6: 20–22.
Updike, M. S., H. N. Zerby, M. S. Sawdy, G. Kaletunc, and M. P. Wick. 2005. Turkey breast meat functionality differences among turkeys selected for body weight and/or breast yield. Meat Sci. 71:706–712.
van Laack, R. L. J. M., C.-H. Liu, M. O. Smith, and H. D. Loveday. 2000. Characterististics of pale, soft, exudative broiler breast meat. Poult. Sci. 79:1057–1061.
Warriss, P. D. 1982. The relationship between pH45 and drip in pig muscle. J. Food Technol. 17:573–578.
Warriss, P. D., E. A. Bevis, S. N. Brown, and J. E. Edwards. 1992. Longer journeys to processing plants are associated with higher mortality in broiler chickens. Br. Poult. Sci. 33:201–206.[ISI][Medline]
Warriss, P. D., and S. N. Brown. 1987. The relationships between initial pH, reflectance and exudation in pig muscle. Meat Sci. 20:65–74.
Warriss, P. D., L. J. Wilkins, and T. G. Knowles. 1999. The influence of ante-mortem handling on poultry meat quality. Poultry Meat Science. CABI Publishing, Wallingford, UK.
Zhu, L. G., and M. S. Brewer. 2002. Effects of pH and temperature on metmyoglobin solubility in a model system. Meat Sci. 61:419–424.
This article has been cited by other articles:
|
|
 |
|
  C. Werner, J. Riegel, and M. Wicke Slaughter Performance of Four Different Turkey Strains, with Special Focus on the Muscle Fiber Structure and the Meat Quality of the Breast Muscle Poult. Sci., September 1, 2008; 87(9): 1849 - 1859. [Abstract] [Full Text] [PDF]
|
|
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
