EFFECTS OF POSTMORTEM MUSCLE TEMPERATURE AND TIME ON THE WATER-HOLDING CAPACITY OF TURKEY MUSCLE

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" EFFECTS OF POSTMORTEM MUSCLE TEMPERATURE AND TIME ON THE WATER-HOLDING CAPACITY OF TURKEY MUSCLE "
M. T. Lesiak

Document Type	:	Latin Dissertation
Language of Document	:	English
Record Number	:	1104029
Doc. No	:	TLpq303475709
Main Entry	:	M. T. Lesiak
Title & Author	:	EFFECTS OF POSTMORTEM MUSCLE TEMPERATURE AND TIME ON THE WATER-HOLDING CAPACITY OF TURKEY MUSCLE\ M. T. Lesiak
College	:	Iowa State University
Date	:	1987
student score	:	1987
Degree	:	Ph.D.
Page No	:	136-136 p.
Abstract	:	Hot boned turkey breast and thigh muscles were held at 0, 12 or 30C from 0.25 to 4 hr postmortem and then after 4 hr postmortem they were held at 2C. Muscle characteristics were evaluated at various times postmortem. Ultimate pH was not influenced by postmortem temperatures and did not change during storage for either muscle. Sarcomere lengths were shortest at 0C and longest at usd12\sp\circ{\rm C}usd for both muscles, although no difference in lengths was found between 12 and 30C in breast. The usd30\sp\circ{\rm C}usd temperature and longer storage times interacted to produce the greatest drip loss for both muscles. For thigh, the 0C postmortem temperature had greater drip losses compared to 12C. In a centrifuge water-holding capacity (WHC) test the supernatant weight increased (WHC decreased) with increased storage time, and was greatest at 30C for breast and 0C for thigh. Supernatant salt soluble protein increased as temperature and storage time increased in both muscles. Cooking yields for thigh homogenates containing water were lower at 0C compared to 12 and 30C. Cooking yields were lower at 30C and increased during storage when breast homogenates contained water, salt and phosphate, while thigh showed lower cooking yields at 0C and no change during storage. Increasing the time postmortem before the muscles were chilled increased drip losses and lowered cooking yields of homogenates containing water, salt and phosphate. Shear values of breast slices containing water, salt and phosphate were not influenced by postmortem temperatures of 0C and 12C. WHC results indicate that breast and thigh muscles react differently to early postmortem temperature and that WHC differences occurred during storage. Breast muscle WHC also was influenced by increasing the time postmortem before the muscle was chilled, however, chilling temperature did not influence the shear force of further processed breast.
Subject	:	Biological sciences
	:	Livestock