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


ÇELEN M. F. , SÖĞÜT B., ZORBA Ö., DEMİRULUS H., Tekeli A.

REVISTA BRASILEIRA DE ZOOTECNIA-BRAZILIAN JOURNAL OF ANIMAL SCIENCE, cilt.45, ss.441-444, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 45 Konu: 8
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1590/s1806-92902016000800003
  • Dergi Adı: REVISTA BRASILEIRA DE ZOOTECNIA-BRAZILIAN JOURNAL OF ANIMAL SCIENCE
  • Sayfa Sayıları: ss.441-444

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.