The development and characterization of pale, soft, exudative turkey meat as influenced by genetic and environmental factors and its prediction by halothane gas /
Pale, soft, exudative (PSE) turkey meat is a growing problem for the industry and has been associated with rapid postmortem pH decline and loss of protein functionality, similar to PSE pork. Previous research has indicated that antemortem stress factors such as seasonal-type heat stress and transpor...
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| Format: | Thesis Book |
| Language: | English |
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[Place of publication not identified] :
[publisher not identified] ;
1999.
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| Subjects: | |
| Online Access: | http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=731686691&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD |
| Summary: | Pale, soft, exudative (PSE) turkey meat is a growing problem for the industry and has been associated with rapid postmortem pH decline and loss of protein functionality, similar to PSE pork. Previous research has indicated that antemortem stress factors such as seasonal-type heat stress and transportation can contribute to the development of pale, soft, exudative meat in fast-growing turkeys. Furthermore, the use of halothane screening has been used in the swine industry to identify animals susceptible to stress and prone to developing PSE meat. However, the effect of transportation on turkey meat quality and the relationship between halothane sensitivity and PSE meat in turkeys are not well understood. Studies were conducted to characterize the relationships between pH, color (L* value), and water holding capacity using response surface methodology and to estimate the incidence of PSE meat in a commercial plant. In addition, studies evaluated the effects of transportation prior to processing on the meat quality of market aged turkeys and the ability of halothane to identify stress susceptible turkeys prone to developing PSE meat when reared to market age and either heat stressed or transported before slaughter. In all experiments, Pectoralis samples were collected at various times to evaluate rigor development and meat quality. In the halothane studies, turkeys were screened between 2 and 4 wk of age with halothane gas, grown to market age (20 wk), and processed. In Experiments 2 and 4, turkeys were transported 2 or 3 h prior to slaughter. Heat stress was applied 4 wk prior to slaughter in Experiment 3. Results of these experiments suggest that PSE meat can represent a significant portion of commercially processed turkey breast meat and that the L* value measurement could be used to sort turkey meat so that PSE meat could be used in specialized formulations. Studies also suggest that transporting turkeys immediately before processing does not induce the PSE condition in turkey meat. Furthermore, these results suggest that halothane sensitivity early in life may be associated with heat stress susceptibility and the development of pale meat when birds are slaughtered at market age; however, the halothane response may only be a limited predictor of PSE meat in turkeys. |
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| Item Description: | Vita. "Major Subject: Food Science and Technology". |
| Physical Description: | xiii, 127 leaves : illustrations ; 28 cm. Issued also on microfiche from University Microfilm Inc. |
| Bibliography: | Includes bibliographical references (leaves 105-126). |