High Postmortem Temperature in Muscle Has Very Similar Consequences in Two Turkey Genetic Lines.
From: Laboratoire Zootechnie et Qualité des Produits Animaux, INRA, Ecole Nationale Supérieure Agronomique de Toulouse, BP 32607 31326 Castanet-Tolosan Cedex, France. molette@ensat.fr
Poultry science
- Publish Date: Dec 2006
- ISSN: 0032-5791
- Volume: 85
- Issue: 12
- Pages: 2270-7
- Medium: Print
- Language: English
- Citation (JAMA): Molette C, Sérieye V, Rossignol M, et al. High Postmortem Temperature in Muscle Has Very Similar Consequences in Two Turkey Genetic Lines.. Poult. Sci. Dec 2006;85:2270-7
Abstract
In the present study, we artificially generated pale, soft, exudative turkey meat by holding muscles immediately after death at 40 degrees C for 6 h. Two genetic types (BUT9 and Label) were compared. When muscles were kept at 40 degrees C, BUT9 muscles exhibited higher lightness values than Label muscles. Drip, thawing, and cook losses were higher for muscles held at 40 degrees C, compared with those held at 4 degrees C, regardless of genetic type. A significant decrease in meat tenderness was found for muscles kept at 40 degrees C. For both genetic types, protein extractabilities either with low ionic strength or high ionic strength buffer decreased for muscles held at 40 degrees C. These fractions were analyzed by using SDS-PAGE, and proteins that differed from the 4 degrees C and 40 degrees C treatments were identified using a matrix-assisted laser desorption ionization time-of-flight mass spectrometer. We reported the alteration of various proteins, such as alpha-actinin, myosin heavy chain, myokinase, phosphorylase, and ATP synthase.
Mesh Headings (Keywords): Animals, Color, Cookery, Genotype, Male, Meat, Muscle, Skeletal, Postmortem Changes, Temperature, Turkeys
Check for Full Text / PubMed Unique Identifier (PMID): 17135686
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