Obanor, F

Morton, JD

Geesink, Geert

Bickerstaffe, R

2005

Modern processing techniques for turkey involve rapid chilling to slow microbial growth and early deboning of the economically important breast meat. This paper shows that these 2 processes lead to significantly tougher meat with higher cooking losses. The toughening appears to be due to less extensive proteolysis and shortening of the sarcomeres. Calpains I and II and their inhibitor, calpastatin, were quantified in turkey breast. Calpain II was the more common isoform but showed no evidence of activation during aging. In contrast, calpain I and calpastatin activities declined rapidly and were no longer detected 24 h postslaughter. There was no evidence of an association between calpain activity and processing conditions.

Poultry Science, 84(7), p. 1123-1128

1525-3171

0032-5791

https://hdl.handle.net/1959.11/9042

en

Poultry Science Association (PSA)

Effect of Processing on Turkey Meat Quality and Proteolysis

Journal Article

Publication