Rafael H. Carvalho
Department of Veterinary Preventive Medicine, Londrina State University, Londrina, PR, Brazil
Danielle C.B. Honorato
Department of Food Science and Technology, Londrina State University, Londrina, PR, Brazil
Paulo D. Guarnieri
Sao Paulo University, Sao Paulo, SP, Brazil
Adriana L. Soares
Department of Food Science and Technology, Londrina State University, Londrina, PR, Brazil
Mayka R. Pedrao
Parana Federal Technological University in Londrina, Campus Londrina, Londrina, PR, Brazil
Fernanda G. Paiao
Parana Federal Technological University in Londrina, Campus Londrina, Londrina, PR, Brazil
Alexandre Oba
Department of Veterinary Preventive Medicine, Londrina State University, Londrina, PR, Brazil
Elza I. Ida
Department of Food Science and Technology, Londrina State University, Londrina, PR, Brazil
Massami Shimokomaki
Parana Federal Technological University in Londrina, Campus Londrina, Londrina, PR, Brazil
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.
PDF References
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
DOI: 10.3923/ijps.2015.516.520
URL: https://scialert.net/abstract/?doi=ijps.2015.516.520
REFERENCES
- Aalhus, J.L., W.M. Robertson, M.E.R Dugan and D.R. Best, 2002. Very fast chilling of beef carcasses. Can. J. Anim. Sci., 82: 56-67.
Direct Link - Alvarado, C.Z. and A.R. Sams, 2002. The role of carcass chilling rate in the development of pale, exudative turkey pectoralis. Poult. Sci., 81: 1365-1370.
CrossRefDirect Link - Alvarado, C.Z. and A.R. Sams, 2004. Turkey carcass chilling and protein denaturation in the development of pale, soft and exudative meat. Poult. sci., 83: 1039-1046.
CrossRefPubMedDirect Link - Bowling, R.A., T.R. Dutson, G.C. Smith and J.W. Savell, 1987. Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics. Meat Sci., 21: 67-72.
CrossRefDirect Link - Carvalho, R.H., A.L. Soares, D.C.B. Honorato, P.D. Guarnieri and M.R. Pedrao et al., 2014. The incidence of pale, soft and exudative (PSE) turkey meat at a Brazilian commercial plant and the functional properties in its meat product. LWT-Food Sci. Technol., 59: 883-888.
CrossRefDirect Link - Davey, C.L. and K.J. Garnett, 1980. Rapid freezing, frozen storage and the tenderness of lamb. Meat Sci., 4: 319-322.
CrossRefDirect Link - Demirok, E., G. Veluz, W.V. Stuyvenberg, M.P. Castaneda, A. Byrd and C.Z. Alvarado, 2013. Quality and safety of broiler meat in various chilling systems. Poult. Sci., 92: 1117-1126.
CrossRefPubMedDirect Link - Droval, A.A., V.T. Benassi, A. Rossa, S.H. Prudencio, F.G. Paiao and M. Shimokomaki, 2012. Consumer attitudes and preferences regarding pale, soft and exudative broiler breast meat. J. Applied Poult. Res., 21: 502-507.
CrossRefDirect Link - De Fremery, D. and M.F. Pool, 1960. Biochemistry of chicken muscle as related to rigor mortis and tenderization. Food Res., 25: 73-87.
CrossRefDirect Link - Fletcher, D.L., 1999. Broiler breast meat color variation, pH and texture. Poult. Sci., 78: 1323-1327.
CrossRefPubMedDirect Link - Froning, G.W., A.S. Babji and F.B. Mather, 1978. The effect of preslaughter temperature, stress, struggle and anesthetization on color and textural characteristics of turkey muscle. Poult. Sci., 57: 630-633.
CrossRefDirect Link - Honikel, K.O., 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci., 49: 447-457.
CrossRefDirect Link - Jacob, R., K. Rosenvold, M. North, R. Kemp, R. Warner and G. Geesink, 2012. Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures. Meat Sci., 92: 16-23.
CrossRefDirect Link - Jaime, I., J.A. Beltran, P. Cena, P. Lopez-Lorenzo and P. Roncales, 1992. Tenderisation of lamb meat: Effect of rapid postmortem temperature drop on muscle conditioning and aging. Meat Sci., 32: 357-366.
CrossRefDirect Link - James, C., C. Vincent, T.I. de Andrade Lima and S.J. James, 2006. The primary chilling of poultry carcasses-A review Int. J. Refriger., 29: 847-862.
CrossRefDirect Link - Joseph, R.L., 1996. Very fast chilling of beef and tenderness-a report from an EU concerted action. Meat Sci., 43: 217-227.
CrossRefDirect Link - Khan, A.W., 1971. Effect of temperature during post-mortem glycolysis and dephosphorylation of high energy phosphates on poultry meat tenderness. J. Food Sci., 36: 120-121.
CrossRefDirect Link - Ledward, D.A., 1985. Post-slaughter influences on the formation of metyyoglobin in beef muscles. Meat Sci., 15: 149-171.
CrossRefDirect Link - McKee, S.R. and A.R. Sams, 1998. Rigor mortis development at elevated temperatures induces pale exudative turkey meat characteristics. Poult. Sci., 77: 169-174.
CrossRefDirect Link - Mor-Mur, M. and J. Yuste, 2010. Emerging bacterial pathogens in meat and poultry: An overview. Food Bioprocess Technol., 3: 24-35.
CrossRefDirect Link - Olivo, R., A.L. Scares, E.I. Ida and M. Shimokomaki, 2001. Dietary vitamin E inhibits poultry PSE and improves meat functional properties. J. Food Biochem., 25: 271-283.
CrossRefDirect Link - Pietrzak, M., M.L. Greaser and A.A. Sosnicki, 1997. Effect of rapid rigor mortis processes on protein functionality in pectoralis major muscle of domestic turkeys. J. Anim. Sci., 75: 2106-2116.
PubMedDirect Link - Rathgeber, B.M., J.A. Boles and P.J. Shand, 1999. Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat. Poult. Sci., 78: 477-484.
CrossRefDirect Link - Rosenvold, K. and E. Wiklund, 2011. Retail colour display life of chilled lamb as affected by processing conditions and storage temperature. Meat Sci., 88: 354-360.
CrossRefDirect Link - Savell, J.W., S.L. Mueller and B.E. Baird, 2005. The chilling of carcasses. Meat Sci., 70: 449-459.
CrossRefDirect Link - Soares, A.L., E.I. Ida, S.M. Miyamoto, F.J. Hernandez-Blazquez, R. Olivo, J.W. Pinheiro and M. Shimokomaki, 2003. Phospholipase A2 activity in poultry PSE, pale, soft, exudative, meat. J. Food Biochem., 27: 309-320.
CrossRefDirect Link - Swatland, H.J., 2008. How pH causes paleness or darkness in chicken breast meat? Meat Sci., 80: 396-400.
CrossRefDirect Link - Thompson, J.M., D.L. Hopkins, D.N. D'Souza, P.J. Walker, S.R. Baud and D.W. Pethick, 2005. The impact of processing on sensory and objective measurements of sheep meat eating quality. Aust. J. Exp. Agric., 45: 561-573.
CrossRefDirect Link - Van Moeseke, W., S. De Smat, E. Claeys and D. Demeyer, 2001. Very fast chilling of beef: Effects on meat quality. Meat Sci., 59: 31-37.
CrossRefDirect Link - Wilhelm, A.E., M.B. Maganhini, F.J. Hernandez-Blazquez, E.I. Ida and M. Shimokomaki, 2010. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chem., 119: 1201-1204.
CrossRefDirect Link - Zamora, F., E. Debiton, J. Lepetit, A. Lebert, E. Dransfield and A. Ouali, 1996. Predicting variability of ageing and toughness in beef M. Longissimus lumborum et thoracis. Meat Sci., 43: 321-333.
CrossRefDirect Link - Zhu, X., M. Ruusunen, M. Gusella, M. Yla-Ajos, X. Xu, G. Zhou and E. Puolanne, 2013. High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles. Meat Sci., 93: 600-606.
CrossRefDirect Link