Mechanically deboned turkey meat. Pt. 1. Effect of production method and storage on the chemical composition
1994
Pomianowski, J.F. | Borowski, J. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Zywienia Czlowieka)
It was shown that the production method affected the chemical composition of turkey meat mainly by lowering the content of fat with alike percentages of PUFA. Also, the effect of the kind of meat body on the intensity of hydrolytic and oxidative changes in the lipid fractions was stated. These changes correlated with the storage temperature. The degrees of fat oxidation depended also on the kind of meat body and the storage. It was stated that the method of production affected the technological properties. Decreases in the water absorption and post-cooked water holding capacity correlated strictly with pH value of the meat. These properties depended both on the production method and the time and temperature of storage
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