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