Turkey Meat. Seasonal Effect on Meat Quality and on Dead on Arrival Index in a Commercial Plant

ABSTRACT The objective of this study was to determine the incidence of Pale, Soft, Exudative (PSE) meat and to characterize the Dark, Fim, Dry (DFD) meat as well as the Dead on Arrival (DOA) index in a commercial turkey slaughterhouse in southern Brazil during the summer and winter seasons. The jour...

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Bibliographic Details
Published in:Brazilian Archives of Biology and Technology 2018-01, Vol.61
Main Authors: Carvalho, Rafael Humberto de, Soares, Adriana Lourenço, Guarnieri, Paulo Donizete, Oba, Alexandre, Ida, Elza Iouko, Shimokomaki, Massami
Format: Article
Language:English
Subjects:
Animal Welfare
Color Meat
DFD meat
PSE meat
Slaughterhouse
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Summary:ABSTRACT The objective of this study was to determine the incidence of Pale, Soft, Exudative (PSE) meat and to characterize the Dark, Fim, Dry (DFD) meat as well as the Dead on Arrival (DOA) index in a commercial turkey slaughterhouse in southern Brazil during the summer and winter seasons. The journeys (n=64) were over a distance of 36 ± 20 km and took approximately 95 ± 20 min. Color (L*) and pH distribution of turkey breast meat (n=5,352) were evaluated from different farms (n=64) during the 2015-2016 years. The pH, water-holding capacity, color (L*, a*, b*) were used to establish cutoff values for DFD meat (L* < 44.0 and pH > 5.90) and presented correlation among them. The L* value was the highest during the summer (P
ISSN:1516-8913
1678-4324
1678-4324
DOI:10.1590/1678-4324-2018180106