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Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey.

TitleMaintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey.
Publication TypeJournal Article
Year of Publication2003
AuthorsMolette, C, Rémignon, H, Babilé, R
JournalMeat Sci
Volume63
Issue4
Pagination525-32
Date Published2003 Apr
ISSN0309-1740
Abstract

The aim of the present study was to validate an experimental model which surely generates pale, soft, exudative (PSE) turkey meat. Immediately after exsanguination, Pectoralis major (n=15) were kept at various temperatures (4, 20 or 40 °C) for 6 h. All the muscles were then stored at 4 °C for 9 days. They had the same rate of pH fall. L(∗) values were higher in the 40 °C treatment muscles than in the two other treatment muscles between 1 and 9 h. Drip loss of the 40 °C treatment muscles was higher than in the two other treatment muscles. However, thawing and cook loss were not significantly different between treatments. Cooked meat from the 40 °C treatment muscle was tougher than the two other treatment muscles. Napole yield was lower for these muscles. Myofibrillar protein extractability was lower in the 40 °C treatment muscle whatever the considered time. We showed that the 40 °C treatment muscles were similar to PSE muscles.

Alternate JournalMeat Sci.
PubMed ID22062523