Color and Myoglobin Concentration in Turkey Meat as Affected by Age, Sex and Strain

Studies on Effect of Sex and Age on Physico-Chemical and Organoleptic Qualities of Rajasri Chicken

“…The results (Table 4) shows the effect of sex and age were significant (P<0.05) on the myoglobin content of Rajasri chicken in the present study. These findings were similar to the findings of Nishida and Nishida (1985) in chicken and Froning et al, (1968) in Turkey who observed the increase in myoglobin content with age. They also reported that male turkey myoglobin content was higher than female.…”

Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products

“…Free ionic iron from myoglobin serves as a major source of catalysts in lipid peroxidation as a pro-oxidative factor. However, turkey breast rolls as a white meat has lower concentration of myoglobin than dark turkey meat (Froning et al, 1968). Those observations indicated that turkey breast rolls have lower levels of antioxidant additives (e.g.…”

The Effect of End-Point Cooking Temperature and Storage on the Color of Turkey Meat

“…Some factors involved have been elucidated with recent research. Such aspects as age, sex and strain (Froning, 1968); dietary or chill water nitrates and nitrites (Froning et al, 1969a;Mugler et al, 1970); exhaust fume inhalation prior to slaughter (Froning et al, 1969b); and oven gases (Pool, 1956) have been found to affect poultry meat color in varying degrees. End-point cooking temperatures and poultry meat color have received little emphasis in previous studies.…”