Untersuchung der Zusammenhänge zwischen externen Belastungsfaktoren und der Fleischqualität von Puten. 2. Einfluss des früh-postmortalen Glykolyseverlaufes auf die verarbeitungstechnologischen und sensorischen Eigenschaften

Abstract

Both the pH-value 20 min post mortem (pH 20 ) and the electrical conductivity 24 hours after slaughter show distinct interrelations to sensory traits, e.g. juiciness, tenderness, cooking loss and shear value. Especially those parameters thus enable commercial packing plants to classify turkey meat immediately after slaughter as well as on chilled carcasses. Concluding from the results of the current investigation, a classification of turkey meat quality only based on its colour (L-value) cannot be recommended.