The pale, soft, exudative (PSE) phenomenon in turkey pectoralis major (breast) muscle was studied using a combination of biochemical, meat quality, microscopic, and gel electrophoresis techniques. Breast muscle samples were collected from turkeys characterized by slow vs fast postmortem glycolysis assessed by muscle pH at 20 min after death. The PSE group was characterized by lower muscle ATP (P < .05) and higher lactate levels (P < .05) compared with the normal group. Excess water-holding capacity and cooking yield were significantly lower (P < .05) in the PSE group than in normal turkeys. Breast muscle of the PSE group was also lighter (P < .05) than that in the normal group as determined by Minolta L* values. The SDS-PAGE, Western blotting, and immunofluorescence microscopy revealed that phosphorylase, a soluble enzyme, became tightly associated with the myofibrils in muscle from the PSE group. Also, less myosin could be solubilized from PSE vs normal myofibril samples. The results indicate that irreversible myosin insolubility due to low pH and high-temperature conditions is decisive in the development of PSE turkey breast muscle.

There are several similarities between the development of pale, soft, exudative (PSE) meat in breast muscle (Pectoralis supeficialis) of domestic turkeys, swine longissimus and ham muscles. Although the ultimate cause of the syndrome is not known, it appears that the combination of antemortem stress sensitivity of the domestic turkey and predominantly glycolytic metabolism of the breast muscle, results in accelerated rigor mortis processes. The consequent low pH (<5.8) combined with high breast muscle temperature (>35C), typically causes protein denaturation leading to soft and discolored, PSE meat with reduced protein functionality. Our studies revealed that phosphorylase, a sarcoplasmic enzyme, becomes denatured and tightly associated with the myofibrils in PSE turkey breast

Basic carcass characteristics, the quality traits of meat and internal organs from 10 fallow deer bucks and 10 does aged from 31 to 32 months were investigated. no sex effects on the bled body weight, meat yield and carcass composition were found. A significantly higher weight of mesenteric and omental fat (by 0.44 kg) was found for does. The combined share of muscle and fat in the carcass parts ranged from 77.9 to 78.5%, and the share of bones from 21.5 to 22.1%. no sex effects were found for the ph and water holding capacity measurements. Venison from males was characterized by a significantly higher thermal drip value (P=0.043) and higher L* (P=0.026), a* (P=0.010) and b* (P=0.036) values compared to does. The extracted fat content was significantly higher for females compared to males (P=0.009). The chemical analysis of deer edible by-products indicated the highest level of protein for the liver (17%), and the highest level of dry matter and fat for the tongue (33-34% and 15-18%, respectively).

The aim of the study was to characterize the sensory quality and physical traits of raw and heattreated meat depending on the origin, sex and feeding of geese. The experiment used meat from domestic geese of southern varieties: lubelska (lu), kielecka (ki) and subcarpatian (sb), included in the conservation programme. The experiment was carried out on a total of 192 birds divided according to origin (lu, ki and sb), sex (m and f) and dietary treatment (di -conventional feeding and dii -oat fattening). To evaluate the quality characteristics of meat, 16 birds from each group were selected. sensory evaluation of raw goose muscles was at a good level of consumer acceptability and exceeded 4.0 points, ranging from 4.18 pts (appearance/ki) to 4.59 pts (aroma/sb) for breast muscles (Bm), and from 4.17 pts (fatness/lu) to 4.53 pts (aroma/sb) for leg muscles (lm). in the case of heat-treated muscles the tenderness of the muscles of lu geese was characterized by high number grade (P≤0.05) for both the BM (4.87 pts) and LM (4.76 pts). Lighter colour (L*) (P≤0.05) was characteristic of the muscles of oat-fattened birds (44.25 for BM and 49.86 for LM) compared to the muscles of conventionally fed birds (39.77 for Bm and 46.89 for lm). in addition, a significant (P≤0.05) effect of diet was also found on the value of the parameter a* (redness) and b* (yellowness). Parameter a* ranged from 10.45 (lu) to 11.96 (ki) for Bm and from 13.28 (Ki) to 14.21 (Sb) for LM. In turn, the highest share (P≤0.05) of yellow colour (parameter b*) was demonstrated in the muscles of ki geese -4.87 for Bm and 10.92 for lm. male muscles were characterized by higher (26.34 mg% -Bm and 24.37 mg% -lm) water holding capacity (Whc) than female muscles (27.23 mg% for Bm and 25.28 mg% for lm respectively). furthermore for Bm of oat-fattened geese cooking loss was at the level of 10.50%. The present study indicated that most of the sensory characteristics of meat (Bm and lm) from geese of different breeds were affected (significantly at P≤0.05) by the diet. This concerned both raw and heat-treated meat. For raw breast muscles, a significant (P≤0.05) effect of sex was also found (with the exception of aroma). In turn, the quality characteristics of raw leg muscles (except for colour) were influenced (P≤0.05) by all the treatment factors. analysis of the physical properties of meat showed that these parameters are mainly affected (P≤0.05) by the diet. key words: goose, genotype, diet, meat, sensory analysis, physical properties * Work financed from statutory activity, project no. 03-014.2.

The aim of the study was to evaluate selected physical and chemical characteristics of the breast muscles of organically and intensively raised chickens. The parameters determined are important to consumers in assessing meat quality. The experimental material consisted of crossbred chickens obtained from crossing a white broiler cock from Ross 308 parent stock with a brown dual-purpose Rhode Island Red R-66 hen (group E) and Ross 308 commercial crossbred broiler hens (group K). Chickens from group E were reared over 84 days in accordance with the requirements of organic farming, while the group K chickens were reared conventionally over 42 days. The results indicate differences in post mortem changes in the breast muscles of the organically and intensively raised chickens. The muscles of broiler chickens from organic farming were characterized by good nutritional value (1.73 pp more protein and 0.46 pp less fat) and a darker colour (L* 49.65), which may be a desirable feature for many consumers. However, the high pH24 level of the breast muscles of organic chickens indicates that the meat may be susceptible to microbiological contamination and can only be stored for a short period. Furthermore, it requires a greater shear force (54.12 N raw and 46.66 N cooked), which may indicate that the meat needs to be cooked longer.