Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss
Autor(a) principal: | |
---|---|
Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Brasileira de Zootecnia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016000800441 |
Resumo: | ABSTRACT The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) turkey breast meat in terms of chemical composition, pH, color, myoglobin, and drip loss. Pale and normal skinless, boneless turkey breast fillets were taken from a poultry slaughterhouse in Van/Turkey at about 2-3 h postmortem. Spectrocolorimetry (CIE L*a*b*), pH, protein, ash, dry matter, lipid, myoglobin, and drip loss were measured in normal and pale color turkey breast muscle. The normal breast meat had significantly lower L*, a*, and b* values in comparison with the pale breast meat. Myoglobin concentration and pH were significantly higher in the normal breast meat compared with that of the pale breast meat. Protein content was found to be significantly lower for the pale group compared with the normal group. No significant difference was found in ash, dry matter, and total lipid content between normal and pale breast meat. Drip loss was significantly affected by breast meat color groups at days 1, 2, 3, and 4 postmortem. Pale, soft, exudative turkey breast meat can lead to differences in the chemical composition and shelf life of the product. |
id |
SBZ-1_cf010d96b69d26418053b76cb1ce2f84 |
---|---|
oai_identifier_str |
oai:scielo:S1516-35982016000800441 |
network_acronym_str |
SBZ-1 |
network_name_str |
Revista Brasileira de Zootecnia (Online) |
repository_id_str |
|
spelling |
Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip lossbreast meatcharacteristicqualityABSTRACT The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) turkey breast meat in terms of chemical composition, pH, color, myoglobin, and drip loss. Pale and normal skinless, boneless turkey breast fillets were taken from a poultry slaughterhouse in Van/Turkey at about 2-3 h postmortem. Spectrocolorimetry (CIE L*a*b*), pH, protein, ash, dry matter, lipid, myoglobin, and drip loss were measured in normal and pale color turkey breast muscle. The normal breast meat had significantly lower L*, a*, and b* values in comparison with the pale breast meat. Myoglobin concentration and pH were significantly higher in the normal breast meat compared with that of the pale breast meat. Protein content was found to be significantly lower for the pale group compared with the normal group. No significant difference was found in ash, dry matter, and total lipid content between normal and pale breast meat. Drip loss was significantly affected by breast meat color groups at days 1, 2, 3, and 4 postmortem. Pale, soft, exudative turkey breast meat can lead to differences in the chemical composition and shelf life of the product.Sociedade Brasileira de Zootecnia2016-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016000800441Revista Brasileira de Zootecnia v.45 n.8 2016reponame:Revista Brasileira de Zootecnia (Online)instname:Sociedade Brasileira de Zootecnia (SBZ)instacron:SBZ10.1590/S1806-92902016000800003info:eu-repo/semantics/openAccessÇelen,Mehmet FatihSöğüt,BünyaminZorba,ÖmerDemirulus,HüsrevTekeli,Ahmeteng2016-09-28T00:00:00Zoai:scielo:S1516-35982016000800441Revistahttps://www.rbz.org.br/pt-br/https://old.scielo.br/oai/scielo-oai.php||bz@sbz.org.br|| secretariarbz@sbz.org.br1806-92901516-3598opendoar:2016-09-28T00:00Revista Brasileira de Zootecnia (Online) - Sociedade Brasileira de Zootecnia (SBZ)false |
dc.title.none.fl_str_mv |
Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss |
title |
Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss |
spellingShingle |
Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss Çelen,Mehmet Fatih breast meat characteristic quality |
title_short |
Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss |
title_full |
Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss |
title_fullStr |
Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss |
title_full_unstemmed |
Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss |
title_sort |
Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss |
author |
Çelen,Mehmet Fatih |
author_facet |
Çelen,Mehmet Fatih Söğüt,Bünyamin Zorba,Ömer Demirulus,Hüsrev Tekeli,Ahmet |
author_role |
author |
author2 |
Söğüt,Bünyamin Zorba,Ömer Demirulus,Hüsrev Tekeli,Ahmet |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Çelen,Mehmet Fatih Söğüt,Bünyamin Zorba,Ömer Demirulus,Hüsrev Tekeli,Ahmet |
dc.subject.por.fl_str_mv |
breast meat characteristic quality |
topic |
breast meat characteristic quality |
description |
ABSTRACT The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) turkey breast meat in terms of chemical composition, pH, color, myoglobin, and drip loss. Pale and normal skinless, boneless turkey breast fillets were taken from a poultry slaughterhouse in Van/Turkey at about 2-3 h postmortem. Spectrocolorimetry (CIE L*a*b*), pH, protein, ash, dry matter, lipid, myoglobin, and drip loss were measured in normal and pale color turkey breast muscle. The normal breast meat had significantly lower L*, a*, and b* values in comparison with the pale breast meat. Myoglobin concentration and pH were significantly higher in the normal breast meat compared with that of the pale breast meat. Protein content was found to be significantly lower for the pale group compared with the normal group. No significant difference was found in ash, dry matter, and total lipid content between normal and pale breast meat. Drip loss was significantly affected by breast meat color groups at days 1, 2, 3, and 4 postmortem. Pale, soft, exudative turkey breast meat can lead to differences in the chemical composition and shelf life of the product. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-08-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016000800441 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016000800441 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1806-92902016000800003 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Zootecnia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Zootecnia |
dc.source.none.fl_str_mv |
Revista Brasileira de Zootecnia v.45 n.8 2016 reponame:Revista Brasileira de Zootecnia (Online) instname:Sociedade Brasileira de Zootecnia (SBZ) instacron:SBZ |
instname_str |
Sociedade Brasileira de Zootecnia (SBZ) |
instacron_str |
SBZ |
institution |
SBZ |
reponame_str |
Revista Brasileira de Zootecnia (Online) |
collection |
Revista Brasileira de Zootecnia (Online) |
repository.name.fl_str_mv |
Revista Brasileira de Zootecnia (Online) - Sociedade Brasileira de Zootecnia (SBZ) |
repository.mail.fl_str_mv |
||bz@sbz.org.br|| secretariarbz@sbz.org.br |
_version_ |
1750318151855243264 |