Effects of pH on Physical Properties of White and Dark Turkey Meat

Abstract

The effects of pH (4.5, 5.5, 5.8, 6.5, and 7.5) on the Theological, gelation, and water retention properties of breast and thigh turkey meat were investigated. In the raw state, breast meat at pH 4.5 exhibited the greatest pseudoplasticity, at pH 5.8 it was similar to the thigh meat, and at pH 7.5 it was higher than thigh meat. The maximum modulus of rigidity (G) of the thigh meat at its original pH (6.5) was significantly higher than for breast meat at its original pH (5.8). Increasing the breast meat pH to 6.5 resulted in G values similar to those of thigh meat. The same trend was observed for water retention ability in the raw and cooked state. Overall, water retention significantly increased with an increase in pH up to pH 6.5 for both the breast and thigh meat.

Optimization of conditions for myofibril preparation from mechanically recovered chicken meat

“…It is difficult to compare the chemical composition of preparations obtained by different authors, since it is connected first of all with the differences in the composition of basic components and the methods of poultry surimi production. The preparation from chicken breast muscles contained from 87% of protein in dry matter [9] through 93% [3] to 94% [4]. Hydrated concentrate of myofibrillar protein obtained by Kijowski [9] from chicken MRM with 4 washings, contained approximately 71% of protein and 12% of fat in dry solid residue.…”

Apparent viscosity of chicken muscle homogenates. Influence of pH and muscle type

“…Barbut and Mittal [3] found that in the raw state and high protein concentration (14%), turkey breast meat exibited the greatest pseudoplasticity at pH 4.5, which was at pH 5.8 similar and at pH 7.5 was higher than that for thigh meat. In additon, thigh meat batters showed larger values of consistency coefficient compared with breast meat at pH f 5.8, however at higher pH (6.5, 7.5) the consistency coefficient values for both meats were similar.…”

Biochemical Changes during Onset and Resolution of Rigor Mortis under Ambient Temperature

“…Sosnicki and Graser (1996) confirm that in turkeys, PSE is associated with a rapid rate of glycolysis; the rate of glycolysis in pale turkey muscle was twice as fast as in normal-colored turkey muscle. There are numerous similarities between PSE poultry and PSE pork (Solomon et al, 1998), but the poultry industry has not yet identified such a genetic market and currently has to deal with management, transportation, processing, and other issues to try and alleviate the consequence of the problem (Barbut and Mittal, 1993;Barbut, 1998;Woelfel et al, 2002;Zhang and Barbut, 2005). This industry is currently working on the means to reduce preslaughter stress, and various researchers have managed to develop a nondestructive method of monitoring the rate of rigor mortis development (Barbut, 1998;Cavitt and Sams, 2003).…”