INFLUENCE OF POSTMORTEM TREATMENTS ON TURKEY AND CHICKEN MEAT TEXTURE.

Type of article: Article

Summary

THE PH OF THE BREAST MUSCLE AT 20 MIN AFTER STUNNING (PH20 ) IN 52-DAY-OLD CHICKENS VARIED FROM 5.9 TO 6.9, AND IN 70-DAY-OLD TURKEYS FROM 6.2 TO 6.8. IN TURKEY MEAT WITH PH20 HIGHER THAN 6.4, TOUGHENING WAS INDUCED BY IMMERSION CHILLING TO 280 K (7 DEG C) WITHIN 65 MIN POSTMORTEM AND SUBSEQUENT < TANKING > IN ICED WATER. UNAGED, THAWED MEAT FROM CHICKEN CARCASSES, IN WHICH FREEZING COMMENCED ABOUT 2 H AFTER STUNNING WAS TOUGHER THAN THAT FROM CARCASSES CHILLED FOR 16 H BEFORE FREEZING. ELECTRICAL STIMULATION USING 94 VOLTS DECREASED PH20 BY AN AVERAGE OF 0.3 UNIT IN TURKEY AND OF 0.5 UNIT IN CHICKEN.

Details

Original title: INFLUENCE OF POSTMORTEM TREATMENTS ON TURKEY AND CHICKEN MEAT TEXTURE.
Record ID : 1989-2332
Languages: English
Source: Int. J. Food Sci. Technol. - vol. 24 - n. 1
Publication date: 1989/02
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Poultry
Keywords: Poultry; Meat; Chilling; Organoleptic property; Electrical stimulation; Ph; Chicken; Immersion; Turkey (poultry)