Fraqueza M J, Cardoso A S, Ferreira M C, Barreto A S
Faculdade de Medicina Veterinária, Centro de Investigação Interdisciplinar em Sanidade Animal, Universidade Técnica de Lisboa, 1300-477 Lisboa, Portugal.
Poult Sci. 2006 Nov;85(11):1992-2000. doi: 10.1093/ps/85.11.1992.
Turkey meat and processed products are very popular in Portugal. However, no studies have been made to assess turkey meat quality. The main objective of this study was to evaluate the quality of turkey breast meat in a Portuguese slaughterhouse, differentiating it to obtain better industrial management, performance, and consumer contentment. Nine hundred and seventy-seven male turkeys (from 16 to 20 wk old) from different flocks (BUT 9 and BIG 6) were evaluated to assess meat quality. Turkeys were slaughtered on different days, electrically stunned (225 V/3 s), and scalded in a vertical water bath at 81 degrees C/5 min. On the slaughter line, the pH and temperature were measured on the pectoralis muscle 15 min postmortem. The carcasses were fast-cooled in a tunnel (-2 degrees C/2 m.s(-1)/90% RH) for 2 h and kept in a refrigeration chamber (0 degree C/85% RH) until deboning (approximately 24 h postmortem). Color and pH 24 h postmortem (pH(24)) were measured on the pectoralis major muscle after carcass deboning. Pectoralis major muscles were selected according to criteria used by Barbut (1996) and drip loss, cooking loss, and total pigments analysis were performed on 67 different sliced meat samples. Muscles classified by pH decline rate, called rapid glycolytic, did not present final quality characteristics that could relate them with pale, soft, and exudative- (PSE) like meat, because there was no relationship between pH 15 h postmortem and lightness (L*), drip loss, or cooking loss. The differences, founded on physicochemical characteristics within pectoralis major muscles, allowed us to establish a criteria of turkey meat quality for dark and PSE-like meat, with L* < or = 44 and pH(24) > or = 5.8 and L* > or = 50 and pH(24) < 5.8, respectively. Based on criteria, the studied population presented 8.1% of carcasses with PSE-like muscles and 12.1% with dark muscles. The association of pH(24) and L* as criteria classification can be useful to classify turkey meat quality.
火鸡肉及加工产品在葡萄牙非常受欢迎。然而，尚未开展相关研究来评估火鸡肉的品质。本研究的主要目的是评估葡萄牙一家屠宰场中火鸡胸肉的品质，通过区分来实现更好的工业管理、性能表现以及消费者满意度。对来自不同鸡群（BUT 9和BIG 6）的977只雄性火鸡（16至20周龄）进行评估以测定肉质。火鸡在不同日期屠宰，电击致昏（225伏/3秒），并在81摄氏度的垂直水浴中烫毛5分钟。在屠宰线上，宰后15分钟测量胸肌的pH值和温度。屠体在隧道中快速冷却（-2摄氏度/2米·秒-1/90%相对湿度）2小时，然后保存在冷藏室（0摄氏度/85%相对湿度）直至去骨（约宰后24小时）。屠体去骨后，在胸大肌上测量宰后24小时的颜色和pH值（pH(24)）。根据Barbut（1996年）使用的标准选择胸大肌，并对67个不同的切片肉样进行滴水损失、烹饪损失和总色素分析。按pH下降速率分类的肌肉，即快速糖酵解型肌肉，未呈现出能将它们与类似苍白、柔软和渗出性（PSE）肉相关联的最终品质特征，因为宰后15小时的pH值与亮度（L*）、滴水损失或烹饪损失之间没有关联。基于胸大肌内的理化特性差异，我们得以建立火鸡肉品质中深色肉和类似PSE肉的标准，分别为L*≤44且pH(24)≥5.8以及L*≥50且pH(24)<5.8。根据该标准，所研究的群体中有8.1%的屠体带有类似PSE的肌肉，12.1%带有深色肌肉。将pH(24)和L*作为标准分类的关联对于火鸡肉品质分类可能是有用的。
