Slaughter Performance of Four Different Turkey Strains, with Special Focus on the Muscle Fiber Structure and the Meat Quality of the Breast Muscle

Werner, Carsten; Riegel, J.; Wicke, Michael

doi:10.3382/ps.2007-00188

Cited by 50 publications

(78 citation statements)

References 55 publications

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“…Also taking into account the results of Opalka et al (2004), which presented a higher oxidative energy metabolism in the MIL, and the present results with a higher MRA of the MG, it could be concluded that shortly after slaughter the glycogen in the MG is degraded to a higher extent via citrate cycle and ETC in comparison with the MPS accompanied with lower lactate accumulation and higher pH, as shown by Fernandez et al (2001). The EC values determined 24 h p.m. support this assumption, as this parameter is negatively correlated with the pH (Werner et al, 2008).…”

Section: Discussionsupporting

confidence: 82%

Mitochondrial respiratory and antioxidative enzyme activities in turkey meat

Janisch

Wicke

Krischek

2012

Animal

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Meat quality and (anti)oxidative metabolism of m. pectoralis superficialis (MPS), m. gastrocnemius (MG) and m. iliotibilialis lateralis (MIL) from turkey toms were analysed. After slaughter, pH of MPS and MG decreased and electrical conductivity of the MPS increased. The MG had generally higher pH values. The meat lightness (L*) and redness (a*) increased in MG and MPS after slaughter. The MPS always had higher L* and lower a* values. Mitochondrial respiratory activities (MRA) were higher in the MIL than the MPS. The activities of superoxide dismutase (SOD) and glutathione peroxidase, analysed in the MPS, increased and the glutathione reductase activity decreased after slaughter. Meat samples with lower pH 24 h p.m. had higher drip loss and L* values. The MRA were tendentially lower and the SOD activities higher in these samples. These results indicate a relation between the meat quality, the antioxidative metabolism and mitochondrial respiration.Keywords: turkey, mitochondrial respiration, antioxidative enzyme activities, meat quality ImplicationsAn increasing amount of turkey breast meat is sold in selfservice packages. Because of this, meat colour differences between meat pieces or higher drip loss are more obvious to consumers, which is one of the reasons for increasing complaints. The muscle-to-meat transition is a complex process, characterised by a decrease in pH and a change in the oxidative status, revealing the simultaneous production of reactive oxidative substances by mitochondria and the activation of the corresponding antioxidative enzymes. The aim of this study was to elucidate the changes in these oxidative processes after animal slaughter in relation to meat quality differences. IntroductionAlthough the colour variation of poultry meat under modified atmospheric conditions could be, to a certain degree, physiologically explicable (Werner et al., 2009), at the time of purchase consumers show concern, especially if meat is characterised by a heterogeneous appearance, poor texture and cohesiveness, and a higher drip loss (Barbut, 2009). This meat is referred to as pale, soft and exudative (PSE)-like meat with similarities to PSE pork (Barbut, 2009;Petracci et al., 2009). Colour of meat is related to the total myoglobin (Mb) content and the proportion of the Mb redox forms oxy-, deoxy-and met-Mb. Total Mb content is influenced by gender, genetics, age and, within a species, muscle type. An important feature is the fibre-type composition of the muscles, with breast muscles only consisting of fast-twitch glycolytic (FTG) fibres containing low Mb and mitochondria concentrations, and leg muscles additionally containing Mb and mitochondria-rich slow-twitch oxidative (STO) fibres (Papinaho et al., 1996;Mancini and Hunt, 2005). Proportions of oxy-, deoxy-and metMb are strongly related to the oxidative status of the tissue influenced by the oxygen consumption and the antioxidative capacity of the tissue (Figueiredo et al., 2008). The electron transport chain (ETC) of mitochondria is not only responsible for...

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Section: Discussionsupporting

confidence: 82%

Mitochondrial respiratory and antioxidative enzyme activities in turkey meat

Janisch

Wicke

Krischek

2012

Animal

Self Cite

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“…A comparison with other studies indicates that the analysed meat samples were characterised by satisfactory chemical composition (Werner et al, 2008;Lipiński et al, 2011;Mikulski et al, 2012). According to the panellists, turkey breast muscles were also characterised by high sensory quality and shear force values indicative of satisfactory …”

Section: Discussionmentioning

confidence: 71%

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

Skiepko

Chwastowska-Siwiecka

Kondratowicz

et al. 2016

Rev. Bras. Cienc. Avic.

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The aim of this study was to determine the effect of lycopene addition to the curing mixture for steamed and grilled breast muscles on the chemical composition, sensory attributes and physicochemical parameters of the final products. The experimental material comprised a total of 48 breast muscles of Hybrid XL turkeys aged 15 weeks and fed commercial pelleted diets. The material was divided into three groups (control, experimental groups I and II). Sixteen breast muscles (8 left and 8 right) were assigned to each group. Control group samples were immediately transported to a laboratory. The remaining 32 muscles were steamed and grilled, where 16 samples were cured before heat treatment. The curing brine contained tomato peel extract standardized for 5% lycopene content. The results of the study indicate that the lycopene increased vitamin E levels and decreased the ash and vitamin A content of the final products. Lycopene also lowered the aroma and flavour scores, and increased the shear force values of the final products. The addition of lycopene lowered the pH of the products measured in a water homogenate and deteriorated the hydration properties of meat. Lycopene increased the darkness and the contribution of redness, which led to an increase in colour saturation and hue values of the evaluated samples. It can be concluded that lycopene exerted antioxidant effects and improved the colour parameters on the external surface and along the cross-section of processed meat. However, the specific flavour of tomatoes deteriorated the sensory attributes of the final products.

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“…al., 2001; Lonergan et al, 2003;Sandercock et al, 2009) and turkey lines (Fernandez et al, 2001;Werner et al, 2008), accepting a wide range in body weight. The broilers could exploit their genetic potential for growth performance and carcass quality.…”

Section: Discussionmentioning

confidence: 99%

Breast meat quality of chickens with divergent growth rates and its relation to growth curve parameters

Muth

Zárate

2017

Arch. Anim. Breed.

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Abstract. The effects of the increase of body weight of contemporary broilers during growth on functional meat quality and color characteristics of the chicken breast muscle are controversially debated. Therefore, male chickens (n = 264) of a fast-growing commercial broiler (Ross 308) and two slow-growing experimental meattype chicken lines were compared at equal age and at similar body weight in order to investigate the effect of growth rate on selected functional breast meat traits and meat color. Additionally, the breast meat characteristics of birds with different growth profiles were compared within lines. When the body weight of commercial broilers reached about 40 to 60 % of their growth potential, they exhibited particularly high ultimate pH values compared with slow-growing lines. The ability of the meat of fast-growing broilers to retain water during cooking was impaired (5 to 16 percentage points increased cooking loss compared to slow-growing lines), which, in contrast to pH, was only marginally affected by body weight and/or age at slaughter. No unfavorable correlations of breast meat quality traits with the growth profile, represented by growth curve parameters derived from the GompertzLaird equation, were detected within any of the investigated chicken lines. It is noteworthy that the associations of ultimate pH and cooking loss with maximum growth speed indicate a non-linear relationship. Thus, some of the functional characteristics of breast meat of the fast-growing broiler resembled the white-striping defect described for poultry meat, but the hypothesis that selection on increased growth rates is detrimental for meat quality per se could not be confirmed. In fact, an elevated growth potential in particular, i.e., body weight at maturity, could have some beneficial effects for the water-holding capacity of breast meat, regardless of the genotypic growth rate.

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Slaughter Performance of Four Different Turkey Strains, with Special Focus on the Muscle Fiber Structure and the Meat Quality of the Breast Muscle

Cited by 50 publications

References 55 publications

Mitochondrial respiratory and antioxidative enzyme activities in turkey meat

Mitochondrial respiratory and antioxidative enzyme activities in turkey meat

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

Breast meat quality of chickens with divergent growth rates and its relation to growth curve parameters

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