Rigor mortis development at elevated temperatures induces pale exudative turkey meat characteristics

Area of Science:

• Food Science
• Animal Science
• Post-mortem Muscle Biochemistry

Background:

• Rigor mortis development at elevated post-mortem temperatures may impact turkey meat quality.
• Pale, soft, exudative (PSE) meat is a concern in pork production.

Purpose of the Study:

• To evaluate the effect of elevated post-mortem temperatures on rigor mortis development and turkey meat characteristics.
• To determine if high temperatures induce PSE-like meat in turkeys.

Main Methods:

• 36 turkeys were processed and immersed in water at 0°C, 20°C, or 40°C post-evisceration.
• Pectoralis muscle samples were analyzed for R-value, glycogen, pH, color, and sarcomere length at various post-mortem times.
• Drip loss, cook loss, shear values, and sarcomere length were assessed after aging.

Main Results:

• The 40°C treatment showed higher R-values, lower pH and glycogen levels, and increased paleness (L* values) by 2 hours post-mortem.
• Elevated temperatures accelerated rigor mortis, evidenced by changes in R-value and pH.
• Increased drip loss, cook loss, and shear values, with decreased sarcomere length, were observed in the 40°C group.

Conclusions:

• Elevated post-mortem temperatures accelerate rigor mortis and biochemical changes in turkey muscle.
• High post-mortem temperatures induce pale, exudative meat characteristics in turkey, similar to PSE pork.
• Processing temperature management is critical for maintaining turkey meat quality.