title: Comparative study of the quality of broiler and turkey meat.
abstract: 1. An experiment was conducted to compare different meat quality parameters, especially colour development, in the breast muscle of turkeys and broilers. 2. A total of 160 broilers (Ross 308) with a mean age of 32 d and 120 turkeys (BUT Big 6) with a mean age of 147 d were slaughtered at 4 (broilers) or three (turkeys) dates at two commercial abattoirs and the slaughter characteristics (slaughter and breast weight, breast yield) were determined. 3. The Musculus pectoralis superficialis (MPS) was collected and different meat quality parameters (pH, electrical conductivity (EC), colour (L * a * b*), grill loss, shear force) were analysed 24 h after slaughter; the colour development during cold storage of the MPS was also analysed. 4. The turkeys had greater carcase and breast weights as well as breast yields. The pH was significantly lower and the EC as well as the grill loss significantly higher in the MPS of the turkey, whereas the shear force values were comparable. 5. Considering the colour of the breast muscle the broiler MPS had significantly higher L* and b* but lower a* values. During cold storage the L* and b* values of the MPS increase in both investigated poultry species, whereas a* increased in the turkey but decreased in the broiler birds. The L* and b* of the broiler and turkey MPS thereby increased in parallel. 6. From the results of this and previously published studies that investigated only broilers or turkeys it can be concluded that chemical (or biochemical) differences between these poultry species exist that specifically influence the muscle-to-meat transition process after slaughter.
authors.affiliation: Institute of Animal Breeding and Genetics, Georg-August-University Goettingen, D-37075 Goettingen, Germany. carsten.werner@agr.uni-goettingen.de
authors.forename: C
authors.initials: C
authors.lastname: Werner
authors.forename: S
authors.initials: S
authors.lastname: Janisch
authors.forename: U
authors.initials: U
authors.lastname: Kuembet
authors.forename: M
authors.initials: M
authors.lastname: Wicke
mesh_terms: D000818:Animals; D002645:Chickens; D003116:Color; D003296:Cooking; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000737:chemistry*; D014422:Turkeys