title: Effect of processing on turkey meat quality and proteolysis.
abstract: Modern processing techniques for turkey involve rapid chilling to slow microbial growth and early deboning of the economically important breast meat. This paper shows that these 2 processes lead to significantly tougher meat with higher cooking losses. The toughening appears to be due to less extensive proteolysis and shortening of the sarcomeres. Calpains I and II and their inhibitor, calpastatin, were quantified in turkey breast. Calpain II was the more common isoform but showed no evidence of activation during aging. In contrast, calpain I and calpastatin activities declined rapidly and were no longer detected 24 h postslaughter. There was no evidence of an association between calpain activity and processing conditions.
authors.affiliation: National Centre for Advanced Bio-Protection Technologies, Lincoln University, Canterbury, New Zealand 8150.
authors.forename: F
authors.initials: F
authors.lastname: Obanor
authors.forename: J D
authors.initials: JD
authors.lastname: Morton
authors.forename: G H
authors.initials: GH
authors.lastname: Geesink
authors.forename: R
authors.initials: R
authors.lastname: Bickerstaffe
mesh_terms: D000818:Animals; D001842:Bone and Bones; D002135:Calcium-Binding Proteins / Q000032:analysis; D002154:Calpain / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005615:Freezing; D008460:Meat / Q000032:analysis / Q000382:microbiology; D018482:Muscle, Skeletal / Q000737:chemistry / Q000201:enzymology; D010447:Peptide Hydrolases / Q000378:metabolism*; D011180:Postmortem Changes; D011786:Quality Control; D013997:Time Factors; D014422:Turkeys
chemical_list: D002135:Calcium-Binding Proteins; C033668:calpastatin; D010447:Peptide Hydrolases; D002154:Calpain