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" Ante-mortem and post-mortem factors associated with the induction and incidence of PSE meat in turkeys "
S. R. McKee-Hensarling
A. R. Sams
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Latin Dissertation
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English
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| Record Number
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1104034
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TLpq304404498
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| Main Entry
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A. R. Sams
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S. R. McKee-Hensarling
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| Title & Author
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Ante-mortem and post-mortem factors associated with the induction and incidence of PSE meat in turkeys\ S. R. McKee-HensarlingA. R. Sams
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| College
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Texas A&M University
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| Date
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1997
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| student score
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1997
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| Degree
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Ph.D.
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| Page No
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101-101 p.
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| Abstract
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These studies were conducted to evaluate both ante-mortem and post-mortem conditions influencing PSE development in turkeys and to evaluate the efficacy of the neuromuscular depolarizing agent, succinylcholine (SC), in identifying abnormal animals by inducing PSE meat in birds sensitive to SC. In the first experiment, 36 Nicholas toms were processed at 19 weeks of age and placed in water at 40 C, 20 C, and 0 C. Pectoralis samples taken at 15 min, 30 min, 1 h, 2 h and 4 h indicated that the 40 C treatment had lower pH, higher R-values, higher glycogen, and paler color by 1 h post-mortem compared to the 0 C treatment. Drip loss, cook loss and shear values were also increased in the 40 C compared to the other treatments. Experiment 2 was conducted to evaluate heat stress in the development of PSE. Seventeen-week old Nicholas toms (n = 61 per treatment group) were subjected to either ambient growth temperatures of 60 and 75 F (night and day) or elevated temperatures of 90 and 100 F. Turkeys were processed at 21 weeks of age and samples harvested from the Pectoralis indicated that by 15 min post-mortem heat stressed birds exhibited a faster decline in pH, increased R-values and paler color. Drip loss and cook loss were also increased in the heat stressed birds. In the third experiment, four-week old Nicholas toms were either injected with a SC-butorphanol combination (n = 76) or left non-injected (controls)(n = 44). Post-mortem tissue samples were harvested from the Pectoralis at 15 min, 2 h, and 4 h. Means for pH, R-value, L value, drip loss and cook loss did not differ due to injection treatment. Pectoralis muscles were grouped as normal (usd\rm L\sp*<53usd) or abnormal (usd\rm L\sp*>53usd) based on the paleness of the meat. The abnormal group had significantly lower pH and higher R-values than the normal birds by 2 h post-mortem. Decreased water holding properties were evident as cook loss and drip loss were significantly increased in the abnormal group. The occurrence of abnormal birds was highest in the SC-butorphanol treated group. The findings from the 3 experiments suggest that elevated temperatures during processing and heat stress contribute to the development of PSE meat in turkeys. In addition, while SC-butorphanol did not affect overall treatment means for the test parameters, more turkeys in the injected group had meat with PSE characteristics.
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Biological sciences
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Food science
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Food science
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Livestock
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pale, soft, and exudative
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succinylcholine
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