Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey

The aim of the present study was to validate an experimental model which surely generates pale, soft, exudative (PSE) turkey. meat. Immediately after exsanguination, Pectoralis major (n = 15) were kept at various temperatures (4, 20 or 40 C) for 6 h. All the muscles were then stored at 4 C for 9 days. They had the same rate of pH fall. L* values were higher in the 40 degreesC treatment muscles than in the two other treatment muscles between 1 and 9 h. Drip loss of the 40 degreesC treatment muscles was higher than in the two other treatment muscles. However, thawing and cook loss were not significantly different between treatments. Cooked meat from the 40 degreesC treatment muscle was tougher than the two other treatment muscles. Napole yield was lower for these muscles. Myofibrillar protein extractability was lower in the 40 degreesC treatment muscle whatever the considered time. We showed that the 40 degreesC treatment muscles were similar to PSE muscles. (C) 2002 Elsevier Science Ltd. All rights reserved.