title: Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey.
abstract: The aim of the present study was to validate an experimental model which surely generates pale, soft, exudative (PSE) turkey meat. Immediately after exsanguination, Pectoralis major (n=15) were kept at various temperatures (4, 20 or 40 °C) for 6 h. All the muscles were then stored at 4 °C for 9 days. They had the same rate of pH fall. L(∗) values were higher in the 40 °C treatment muscles than in the two other treatment muscles between 1 and 9 h. Drip loss of the 40 °C treatment muscles was higher than in the two other treatment muscles. However, thawing and cook loss were not significantly different between treatments. Cooked meat from the 40 °C treatment muscle was tougher than the two other treatment muscles. Napole yield was lower for these muscles. Myofibrillar protein extractability was lower in the 40 °C treatment muscle whatever the considered time. We showed that the 40 °C treatment muscles were similar to PSE muscles.
authors: Ecole Nationale Supérieure Agronomique de Toulouse, BP107, Avenue de l'Agrobiopole, 31326 Castanet Tolosan Cedex, France.
authors: C
authors: C
authors: Molette
authors: H
authors: H
authors: Rémignon
authors: R
authors: R
authors: Babilé