Comparison of normal and PSE Turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss

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dc.authorid0000-0002-6525-7267en_US
dc.authorid0000-0002-2513-3980
dc.authorid0000-0002-7644-7226
dc.authorid0000-0001-5650-1320
dc.contributor.authorÇelen, Mehmet Fatih
dc.contributor.authorSöğüt, Bünyamin
dc.contributor.authorZorba, Ömer
dc.contributor.authorDemirulus, Hüsrev
dc.contributor.authorTekeli, Ahmet
dc.date.accessioned2021-06-23T19:43:15Z
dc.date.available2021-06-23T19:43:15Z
dc.date.issued2016
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1590/S1806-92902016000800003
dc.identifier.endpage444en_US
dc.identifier.issn1806-9290
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-84988851331en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage441en_US
dc.identifier.urihttps://doi.org/10.1590/S1806-92902016000800003
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8732
dc.identifier.volume45en_US
dc.identifier.wosWOS:000383332200003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorZorba, Ömer
dc.language.isoenen_US
dc.publisherRevista Brasileira Zootecnia Brazilian Journal Animal Scien_US
dc.relation.ispartofRevista Brasileira De Zootecnia-Brazilian Journal Of Animal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBreast Meaten_US
dc.subjectCharacteristicen_US
dc.subjectQualityen_US
dc.titleComparison of normal and PSE Turkey breast meat for chemical composition, pH, color, myoglobin, and drip lossen_US
dc.typeArticleen_US

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