Comparison of normal and PSE Turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss
Yükleniyor...
Dosyalar
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Revista Brasileira Zootecnia Brazilian Journal Animal Sci
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) turkey breast meat in terms of chemical composition, pH, color, myoglobin, and drip loss. Pale and normal skinless, boneless turkey breast fillets were taken from a poultry slaughterhouse in Van/Turkey at about 2-3 h postmortem. Spectrocolorimetry (CIE L*a*b*), pH, protein, ash, dry matter, lipid, myoglobin, and drip loss were measured in normal and pale color turkey breast muscle. The normal breast meat had significantly lower L*, a*, and b* values in comparison with the pale breast meat. Myoglobin concentration and pH were significantly higher in the normal breast meat compared with that of the pale breast meat. Protein content was found to be significantly lower for the pale group compared with the normal group. No significant difference was found in ash, dry matter, and total lipid content between normal and pale breast meat. Drip loss was significantly affected by breast meat color groups at days 1, 2, 3, and 4 postmortem. Pale, soft, exudative turkey breast meat can lead to differences in the chemical composition and shelf life of the product.
Açıklama
Anahtar Kelimeler
Breast Meat, Characteristic, Quality
Kaynak
Revista Brasileira De Zootecnia-Brazilian Journal Of Animal Science
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
45
Sayı
8
