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Article dans une revue

High post-mortem temperature in muscle has very similar consequences in two turkey genetic lines

Abstract : 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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Article dans une revue
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https://hal.inrae.fr/hal-02655194
Déposant : Migration Prodinra <>
Soumis le : vendredi 29 mai 2020 - 22:05:52
Dernière modification le : mardi 25 août 2020 - 11:30:05

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  • HAL Id : hal-02655194, version 1
  • PRODINRA : 9518

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Caroline Molette, V. Sérieye, M. Rossignol, René Babile, Xavier Fernandez, et al.. High post-mortem temperature in muscle has very similar consequences in two turkey genetic lines. Poultry Science, Poultry Science Association, 2006, 85 (12), pp.2270-2277. ⟨hal-02655194⟩

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