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Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey
C Molette1, H Rémignon, R Babilé
1Ecole Nationale Supérieure Agronomique de Toulouse, BP107, Avenue de l'Agrobiopole, 31326 Castanet Tolosan Cedex, France.
Meat Science
|November 9, 2011
Summary
A new experimental model using a 40°C temperature treatment for turkey meat effectively generates pale, soft, exudative (PSE) meat characteristics. This model shows significant impacts on meat quality, including increased drip loss and toughness.
Area of Science:
- Food Science
- Animal Science
- Meat Science
Background:
- Pale, soft, exudative (PSE) meat is a significant quality defect in poultry.
- Understanding the mechanisms and developing reliable models for PSE meat generation is crucial for the industry.
Purpose of the Study:
- To validate an experimental model for consistently generating PSE turkey meat.
- To investigate the effects of post-exsanguination temperature on turkey meat quality.
Main Methods:
- Pectoralis major muscles from 15 turkeys were treated at 4°C, 20°C, or 40°C for 6 hours post-exsanguination.
- Muscles were subsequently stored at 4°C for 9 days.
- Evaluated parameters included pH fall rate, L* values, drip loss, thawing and cook loss, texture, yield, and myofibrillar protein extractability.
Main Results:
- The 40°C treatment resulted in higher L* values and drip loss compared to 4°C and 20°C treatments.
- Cooked meat from the 40°C group was tougher, with lower napole yield and reduced myofibrillar protein extractability.
- No significant differences in thawing or cook loss were observed between treatments.
Conclusions:
- The experimental model utilizing a 40°C post-exsanguination temperature effectively replicates the characteristics of PSE turkey meat.
- This model provides a reliable tool for further research into the causes and mitigation of PSE meat defects.
