Effects of muscle pH and chilling on development of PSE-like turkey breast meat

Abstract

1. Early post-mortem pH was used to identify PSE-like turkey meat, characterised by a low waterholding capacity and pale colour. In a commercial turkey processing facility, the pH value of turkey breast muscle was measured at 0, 9, 10, 14, 154, 231, and 246 min post mortem . 2. At 14 min post mortem , the carcases were separated into 3 pH classes: low (<5.70), medium (5.70 to 6.18), and high (>6.18). Low pH carcasses (<5.70) had higher drip loss(1.75%) than medium (0.81%) and high pH carcases (0.75%). Furthermore, high pH carcases (>6.18) had a lower L * value (darker) than low and medium pH carcases. 3. The effects of using CO 'snow' on turkey breast muscle quality were also investigated. Light CO 'snow' 2 treatment (57 g snow/kg breast) and heavy CO treatment (113 g snow/kg breast) resulted in higher drip 2 losses than the control no CO snow) group. 2 2