Influence of ante‐ and peri‐mortem factors on biochemical and physical characteristics of turkey breast muscle

Abstract

The course of post‐mortem breakdown of glycogen and ATP in turkey pectoralis major muscle was markedly influenced by several ante‐ and peri‐mortem variables. Application of a proper stunning procedure was highly effective in preventing peri‐ and post‐mortem muscle stress reactions. The physiological level of glycogen and ATP was not significantly affected by road transportation covering 260 km. Birds which rested for 24 hrs following transportation had lower glycogen and ATP levels at the moment of slaughter than non‐rested birds. According to the changes in the rate and extent of post‐mortem biochemical reactions, several meat characteristics such as water‐holding capacity, colour, and tenderness were significantly changed. Furthermore, the results also indicate that turkey breast muscle is susceptible to a PSE‐like condition as described in pork.