In the last few years, the poultry industry has seen a significant decrease in the meat quality properties during the summer season. The objective of this study was to evaluate the seasonal effect (summer and winter) on turkey meat quality assessed both by conventional and Low-Resolution Nuclear Magnetic Resonance (LR-NMR) analysis. Eighty-eight breast muscles (35 winter and 53 summer) from BUT-Big 6 turkeys belonging to 16 flocks, were randomly collected from a commercial processing plant. The samples were analysed for transverse relaxation times (T2) by LR-NMR and for initial pH (15min post mortem), ultimate pH (24h post mortem) and pH after cooking, temperature at 15 min post mortem, water holding capacity (WHC) (drip loss, filter paper wetness and cooking loss), colour of raw (24h post mortem) and cooked meat and chemical composition (moisture, lipids and proteins). The results indicate that during the summer season turkey breast meat undergoes a relevant WHC decrease. Cluster analysis of the raw LR-NMR data evidenced the presence of two groups corresponding to samples harvested in each different season. Correlations between the LR-NMR signal and the conventional parameters measuring WHC were obtained by a recently proposed type of principal component regression (PCR) termed relative standard deviation PCR.
Influence of the season on the relationships between NMR transverse relaxation and WHC in turkey breast
BIANCHI, MAURIZIO;CAPOZZI, FRANCESCO;CREMONINI, MAURO ANDREA;LAGHI, LUCA;PETRACCI, MASSIMILIANO;PLACUCCI, GIUSEPPE;CAVANI, CLAUDIO
2004
Abstract
In the last few years, the poultry industry has seen a significant decrease in the meat quality properties during the summer season. The objective of this study was to evaluate the seasonal effect (summer and winter) on turkey meat quality assessed both by conventional and Low-Resolution Nuclear Magnetic Resonance (LR-NMR) analysis. Eighty-eight breast muscles (35 winter and 53 summer) from BUT-Big 6 turkeys belonging to 16 flocks, were randomly collected from a commercial processing plant. The samples were analysed for transverse relaxation times (T2) by LR-NMR and for initial pH (15min post mortem), ultimate pH (24h post mortem) and pH after cooking, temperature at 15 min post mortem, water holding capacity (WHC) (drip loss, filter paper wetness and cooking loss), colour of raw (24h post mortem) and cooked meat and chemical composition (moisture, lipids and proteins). The results indicate that during the summer season turkey breast meat undergoes a relevant WHC decrease. Cluster analysis of the raw LR-NMR data evidenced the presence of two groups corresponding to samples harvested in each different season. Correlations between the LR-NMR signal and the conventional parameters measuring WHC were obtained by a recently proposed type of principal component regression (PCR) termed relative standard deviation PCR.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
