High Postmortem Temperature in Muscle Has Very Similar Consequences in Two Turkey Genetic Lines
2006
Molette, C. | Sérieye, V. | Rossignol, M. | Babilé, R. | Fernandez, X. | Rémignon, H.
In the present study, we artificially generated pale, soft, exudative turkey meat by holding muscles immediately after death at 40°C for 6 h. Two genetic types (BUT9 and Label) were compared. When muscles were kept at 40°C, BUT9 muscles exhibited higher lightness values than Label muscles. Drip, thawing, and cook losses were higher for muscles held at 40°C, compared with those held at 4°C, regardless of genetic type. A significant decrease in meat tenderness was found for muscles kept at 40°C. For both genetic types, protein extractabilities either with low ionic strength or high ionic strength buffer decreased for muscles held at 40°C. These fractions were analyzed by using SDS-PAGE, and proteins that differed from the 4°C and 40°C treatments were identified using a matrix-assisted laser desorption ionization time-of-flight mass spectrometer. We reported the alteration of various proteins, such as α-actinine, myosin heavy chain, myokinase, phosphorylase, and ATP synthase.
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