Effects of muscle pH and chilling on development of PSE-like turkey breast meat

British Poultry Science

Volumn 40, Issue 2, 1999, Pages 253-256

  Wynveen, E J ^a   Bowker, B C ^a   Grant, A L ^a   Demos, B P ^b   Gerrard, D E ^a,b  

^a PURDUE UNIVERSITY   (United States)

^b Armour Swift Eckrich   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; CHEMISTRY; COLD; MEAT; MEAT INDUSTRY; PH; SKELETAL MUSCLE; STANDARD; TEMPERATURE; TURKEY (BIRD);

ANIMALS; COLD; HYDROGEN-ION CONCENTRATION; MEAT; MEAT-PACKING INDUSTRY; MUSCLE, SKELETAL; TEMPERATURE; TURKEYS;

EID: 0033125721     PISSN: 00071668     EISSN: None     Source Type: Journal    
DOI: 10.1080/00071669987674     Document Type: Article

References (23)

1. ADDIS, P.B. (1986) Poultry muscle as food, in: BECHTEL, P.J. (Ed) Muscle as Food. pp. 371-404 (London, Academic Press).
2. BARBUT, S. (1993) Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Research International, 26: 39-43.
3. BRISKEY, E.J. (1964) Etiological status and associated studies of pale, soft, exudative porcine musculature. Advances in Food Research, 13: 89-105.
4. BUTLER, G., POSTE, L.M., MACKIE, D., AGAR, V.E., THOMPSON, B.K., CLIPLEF, R.L. & MCKAY, R.M. (1993) Correlations of sensory and instrumental meat tenderness values as affected by sampling techniques. Food (Quality and Preference, 4: 207-214.
5. ENFALT, A.C., LUNDSTROM, K. & ENGSTRAND, V. (1993) Early postmortem pH decrease in porcine M. longissimus dorsi of PSE, normal and DFD quality. Meat Science, 34: 131-143.
6. FERNANDEZ, X., FORSLID, A. & TORNBERG, E. (1994) The effect of high post-mortem temperature on the development of pale, soft and exudative pork: Interaction with ultimate pH. Meat Science, 37: 133-147.
7. FOEGEDING, E.A. (1992) Factors affecting texture and yield of cooked turkey. Zootechnica International, 2: 24-27.
8. FRONING, G.W., BABJI, A.S. & MATHER, F.B. (1978) The effect of preslaughter temperature, stress struggle anesthetization on color and textural characteristics of turkey muscle. Poultry Science, 57: 630-633.
9. JUDGE, M.D., ABERLE, E.D., FORREST, J.C., HEDRICK, H.B. & MERKEL, R.A. (1989) Principles of Meat Science, 2nd Edn. Iowa, USA. Kendall/Hunt Publishing Company.
10. KANNAN, G., HEATH, J.L., WABECK, C.J., SOUZA, M.C.P., HOWE, J.C. & MENCH, J.A. (1997) Effects of crating and transport on stress and meat quality characteristics in broilers. Poultry Science, 76: 523-529.
11. LAWRIE, R.A. (1991) Meat Science, 5th Edn. pp. 56-60, 188, 206. New York, Pergamon Press.
12. MCKEE, S.R. & SAMS, A.R. (1997) The effect of seasonal heat stress on rigor development and the incidence of pale, exudative turkey meat. Poultry Science 76: 1616-1620.
13. SANTE, V., BIELICKI, G., RENERRE, M. & LANCOUN, A. (1991) Post-mortem evaluation in the Pectoralis Superficiales muscle from 2 turkey breeds; a relation between pH and color. 37th International Congress of Meat Science and Technology, Kulmbach, Germany, pp. 465.
14. SANTOS, C., ROSERIO, L.C., GONCALVES, H. & MELO, R.S. (1994) Incidence of different pork quality categories in a Portuguese slaughter house: A survey. Meat Science, 38: 279-287.
15. SAS INSTITUTE (1990) SAS User's Guide. Cary, NC. SAS Institute.
16. SOSNICKJ, A.A. (1993a) PSE in turkey. Meat Focus International, 2: 75-81.
17. SOSNICKI, A.A. (1993a) Focal myonecrosis effects in turkey muscle tissue. Proceedings of the 46th Annual Reciprocal Meat Conference, Lincoln, Nebraska, 46: 97-102.
18. SOSNICKI, A.A. & WILSON, B.W. (1991) Pathology of turkey skeletal muscle: implications for the poultry industry. Food Structure, 10: 317-326.
19. SOSNICKI, A.A. & WILSON, B.W. (1992) Relationship of focal myopathy of turkey skeletal muscle to meat quality. Proceedings of the 19th World's Poultry Congress, Amsterdam, The Netherlands, 3: 43-47.
20. SWATLAND, H.J. & BARBUT, S. (1995) Optical prediction of processing characteristics of turkey meat using UV fluorescence and NIR birefringence. Food Research International, 28: 227-232.
21. VAN HOOF, J. (1979) Influence of ante- and peri-mortem factors on muscle biochemical and physical characteristics of turkey breast muscle. Veterinary Quarterly, 1: 29-36.
22. VAN HOOF, J. & DEZEURE-WALLAYS, B. (1980) Breakdown of diphosphate in turkey breast muscle from different meat quality groups. Fleischwirtschaft, 60: 489-491.
23. WARRISS, P.D. & BROWN, S.N. (1987) The relationship between initial pH, reflectance and exudation in pig muscle. Meat Science, 20: 65-72.