The Effect of Seasonal Heat Stress on Rigor Development and the Incidence of Pale, Exudative Turkey Meat

Poultry Science

Volumn 76, Issue 11, 1997, Pages 1616-1620

  Mckee, S R ^a   Sams, A R ^a  

^a TEXAS A AND M UNIVERSITY SYSTEM   (United States)

Author keywords

Heat stress; Pale soft exudative meat; Rigor mortis development; Turkey meat

Indexed keywords

AVES; MELEAGRIS GALLOPAVO; SUS SCROFA;

ANIMAL; ANIMAL DISEASE; ARTICLE; BIRD DISEASE; BODY WEIGHT; CADAVER; COMPARATIVE STUDY; ENVIRONMENT; HEAT; MALE; MEAT; PATHOPHYSIOLOGY; PH; PHYSIOLOGY; SEASON; STANDARD; STRESS; TIME; TURKEY (BIRD);

ANIMALS; BODY WEIGHT; ENVIRONMENT; HEAT; HYDROGEN-ION CONCENTRATION; MALE; MEAT; POSTMORTEM CHANGES; POULTRY DISEASES; RIGOR MORTIS; SEASONS; STRESS; TIME FACTORS; TURKEYS;

EID: 0031262739     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/76.11.1616     Document Type: Article

References (31)

1. Aberle, E. D., N. W. Thomas, J. M. Howe, and P. T. Arroyo, 1969. Environmental influence on high energy phosphate metabolites in porcine muscles. J. Food Sci. 34:600-603.
2. Barbut, S., 1993. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Res. Int. 26:39-43.
3. Bohren, B. B., J. R. Carson, and J. C. Rogler, 1981. Response to selection in two temperatures for fast and slow growth to nine weeks of age. Genetics 97:443-450.
4. Bohren, B. B., J. C. Rogler, and J. R. Carson, 1982. Survival under heat stress of lines selected for fast and slow growth at two temperatures. Poultry Sci. 61:1804-1808.
5. Briskey, E. J., 1964. Etiological status and associated studies of pale, soft, exudative porcine musculature. Adv. Food Res. 13:89-105.
6. Calkins, C. R., T. R. Dutson, G. C. Smith, and Z. L. Carpenter, 1982. Concentrations of creatine phosphate, adenine nucleotides and their derivatives in electrically stimulated and nonstimulated beef muscle. J. Food Sci. 47:1350-1353.
7. Cassens, R. G., D. N. Marple, and G. Eikelenboom, 1975. Animal physiology and meat quality. Adv. Food Res. 21: 71-155.
8. Fernandez, X., A. Forslid, and E. Tornberg, 1994. The effect of high post-mortem temperature on the development of pale, soft and exudative pork: Interaction with ultimate pH. Meat Sci. 37:133-147.
9. Froning, G. W., A. S. Babji, and F. B. Mather, 1978. The effect of preslaughter temperature, stress struggle anesthetization on color and textural characteristics of turkey muscle. Poultry Sci. 57:630-633.
10. Fox, J. D., S. A. Wolffram, J. D. Kemp, and B. E. Langlois, 1980. Physical, chemical, sensory, and microbiological properties and shelf life of PSE and normal pork chops. J. Food Sci. 45:786-790.
11. Howe, J. M., N. W. Thomas, P. B. Addis, and M. D. Judge, 1968. Temperature acclimation and its effects on porcine muscle properties in two humidity environments. J. Food Sci. 33:235-238.
12. Lawrie, R. A., 1991. Pages 56-60, 188, and 206 in: Meat Science. 5th ed. Pergamon Press, New York, NY.
13. Louis, F., W. E. Rempel, and J. R. Mickelson, 1993. Porcine stress syndrome: Biochemical and genetic basis of this inherited syndrome of skeletal muscle. Pages 89-95 in: Proceedings from the Reciprocal Meat Conference. Vol. 46. National Meat and Livestock Board, Chicago, IL.
14. Ma, R. T.-I., and P. B. Addis, 1973. The association of struggle during exsanguination to glycolysis, protein solubility, and shear in turkey pectoralis muscle. J. Food Sci. 38: 995-997.
15. Northcutt, J. K., 1994. Influence of antemortem treatment on postmortem muscle properties of poultry meat. Ph.D. dissertation, North Carolina State University, Raleigh NC.
16. Northcutt, J. K., E. A. Foegeding, and F. W. Edens, 1994. Water-holding properties of thermally preconditioned chicken breast and leg meat. Poultry Sci. 73:308-316.
17. Papinaho, P. A., and D. L. Fletcher, 1995. Effects of electrical stunning duration on postmortem rigor development and broiler breast meat tenderness. J. Muscle Foods 6:1-8.
18. Phelps, A., 1990. Improved bird performance possible at high temperatures. Feedstuffs 62:12, 17.
19. Pietrzak, M., M. L. Greaser, and A. A. Sosniki, 1994. Effect of rapid onset of rigor mortis on protein functionality in turkey breast muscle. Poultry Sci. 73(Suppl. 1):194. (Abstr.)
20. Reece, F. N., J. W. Deaton, and L. F. Kubena, 1972. Effects of high temperature and humidity on heat prostration of broiler chickens. Poultry Sci. 51:2021-2025.
21. Sams, A. R., and D. M. Janky, 1986. The influence of brine chilling on tenderness of hot boned chill-boned and age-boned broiler fillets. Poultry Sci. 65:1316-1321.
22. Santos C., L. C. Roserio, H. Goncalves, and R. S. Melo, 1994. Incidence of different pork quality categories in a Portuguese slaughterhouse: A survey. Meat Sci. 38: 279-287.
23. SAS Institute, 1985. SAS/STAT® Guide for Personal Computers. Version 6th Edition. SAS Institute Inc., Gary, NC.
24. Sayre, R. N., E. J. Briskey, and W. G. Hoekstra, 1963. Alteration of postmortem changes in porcine muscle by preslaughter heat treatment and diet modification. J. Food Sci. 28: 292-297.
25. Thomas, N. W., P. B. Addis, H. R. Hohnson, R. D. Howard, and M. D. Judge, 1966. Effects of environmental temperature and humidity during growth on muscle properties of two porcine breeds. J. Food Sci. 31:309-312.
26. Thompson, L. D., M. D. Janky, and S. A. Woodward, 1987. Tenderness and physical characteristics of broiler breast fillets harvested at various times from post-mortem electrically stimulated carcasses. Poultry Sci. 66:1158-1167.
27. Urbin M. C., D. A. Zessin, and G. D. Wilson, 1962. Observation on a method of determining water-binding properties of meat. J. Anim. Sci. 21:9.
28. Vanderstoep, J., and J. F. Richards, 1974. Post-mortem glycolytic and physical changes in turkey breast meat. Can. Inst. Food Sci. Technol. J. 7:120-124.
29. van Hoof, J., 1979. Influence of ante- and peri-mortem factors on biochemical and physical characteristics of turkey breast muscle. Vet. Q. 1:29-36.
30. Warris, P. D., and S. N. Brown, 1987. The relationship between initial pH, reflectance and exudation in pig muscle. Meat Sci. 20:65-72.
31. Wood, D. G., and J. F. Richards, 1975. Effect of some ante-mortem Stressors on post-mortem aspects of chicken broiler pectoralis muscle. Poultry Sci. 54:528-531.