title: Rigor mortis development in turkey breast muscle and the effect of electrical stunning.
abstract: Rigor mortis development in turkey breast muscle and the effect of electrical stunning on this process are not well characterized. Some electrical stunning procedures have been known to inhibit postmortem (PM) biochemical reactions, thereby delaying the onset of rigor mortis in broilers. Therefore, this study was designed to characterize rigor mortis development in stunned and unstunned turkeys. A total of 154 turkey toms in two trials were conventionally processed at 20 to 22 wk of age. Turkeys were either stunned with a pulsed direct current (500 Hz, 50% duty cycle) at 35 mA (40 V) in a saline bath for 12 seconds or left unstunned as controls. At 15 min and 1, 2, 4, 8, 12, and 24 h PM, pectoralis samples were collected to determine pH, R-value, L* value, sarcomere length, and shear value. In Trial 1, the samples obtained for pH, R-value, and sarcomere length were divided into surface and interior samples. There were no significant differences between the surface and interior samples among any parameters measured. Muscle pH significantly decreased over time in stunned and unstunned birds through 2 h PM. The R-values increased to 8 h PM in unstunned birds and 24 h PM in stunned birds. The L* values increased over time, with no significant differences after 1 h PM for the controls and 2 h PM for the stunned birds. Sarcomere length increased through 2 h PM in the controls and 12 h PM in the stunned fillets. Cooked meat shear values decreased through the 1 h PM deboning time in the control fillets and 2 h PM in the stunned fillets. These results suggest that stunning delayed the development of rigor mortis through 2 h PM, but had no significant effect on the measured parameters at later time points, and that deboning turkey breasts at 2 h PM or later will not significantly impair meat tenderness.
authors.affiliation: Texas A&M University, Department of Poultry Science, College Station 77843-2472, USA.
authors.forename: C Z
authors.initials: CZ
authors.lastname: Alvarado
authors.forename: A R
authors.initials: AR
authors.lastname: Sams
mesh_terms: D000003:Abattoirs; D000818:Animals; D004597:Electroshock; D008460:Meat; D018482:Muscle, Skeletal / Q000502:physiology* / Q000648:ultrastructure; D011180:Postmortem Changes; D012298:Rigor Mortis; D012518:Sarcomeres / Q000502:physiology / Q000648:ultrastructure; D014422:Turkeys