عنوان

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

Number

TLpq303475709

.Language of Text, Soundtrack etc

انگلیسی

Title Proper

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

General Material Designation

[Thesis]

First Statement of Responsibility

M. T. Lesiak

Name of Publisher, Distributor, etc.

Iowa State University

Date of Publication, Distribution, etc.

1987

Specific Material Designation and Extent of Item

136-136 p.

Dissertation or thesis details and type of degree

Ph.D.

Body granting the degree

Iowa State University

Text preceding or following the note

1987

Text of Note

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.

Biological sciences

Livestock

M. T. Lesiak

Electronic name

p

[Thesis]

276903

a

Y