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International Journal of Poultry Science
  Year: 2015 | Volume: 14 | Issue: 9 | Page No.: 516-520
DOI: 10.3923/ijps.2015.516.520
Glycolysis Rate Delay in Turkey Breast Pectoralis major m. in a Commercial Air Chilling Processing Line and Meat Qualities
Rafael H. Carvalho, Danielle C.B. Honorato, Paulo D. Guarnieri, Adriana L. Soares, Mayka R. Pedrao, Fernanda G. Paiao, Alexandre Oba, Elza I. Ida and Massami Shimokomaki

Abstract:
The development of Rigor mortis (RM) in turkey Pectoralis major under routine commercial plant conditions was described. Carcass samples (n = 40) were refrigerated by air chill (AC) in a processing line and the final temperature (T) of 4°C was reached after 7 h Postmortem (PM) and the ultimate pH (pHu) of 5.68 was achieved after 24 h PM. For results comparison, carcasses were kept at ambient temperature (AT), averaging 20±2°C and the pHu of 5.67 was reached after 5 h PM. The AC samples presented darker and higher water holding capacity values compared to AT samples after 10 h PM while at 24 h PM these results did not differ between delay and fast glycolysis. Finally, the rate of glycolysis was directly affected by air refrigeration and the fillet samples should be processed at 24 h PM to ensure complete RM onset thus preventing the decrease of meat qualities.
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How to cite this article:

Rafael H. Carvalho, Danielle C.B. Honorato, Paulo D. Guarnieri, Adriana L. Soares, Mayka R. Pedrao, Fernanda G. Paiao, Alexandre Oba, Elza I. Ida and Massami Shimokomaki, 2015. Glycolysis Rate Delay in Turkey Breast Pectoralis major m. in a Commercial Air Chilling Processing Line and Meat Qualities. International Journal of Poultry Science, 14: 516-520.

DOI: 10.3923/ijps.2015.516.520

URL: https://scialert.net/abstract/?doi=ijps.2015.516.520

 
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