Published in Scientific Papers. Series D. Animal Science, Vol. LXIII, Issue 1
Written by Casiana Agatha PETRESCU, Marius Mihai CIOBANU, Roxana LAZĂR, Paul Corneliu BOIȘTEANU, Marius Giorgi USTUROI, Roxana Nicoleta RAȚU
In the present paper we set out to carry out a study on the quality of the physical indices of the turkey meat, derived from the Big BUT 6 hybrid slaughtered at 16 weeks of age (group L1) and at 18 weeks (group L2) through the following indices: acidity (pH value) achieved 20 minutes after slaughter, 24 hours and 72 hours, colorimetric parameters of the meat, milling (through Warner Bratzler shear forces) and texture, which was achieved by using objective methods such as Texture Profile Analysis (TPA). Regarding the acidity achieved for the four anatomical regions (chest, upper pulp, lower pulp and wings), no statistical differences were observed following the analysis of the data. Regarding the coordinate of the complementary colors red-green (a*) the minimums registered were specific to the pectoral muscles, for both L1 (-0.38 ± 0.09) and for L2 (-0.25 ± 0.12), the calculated maxima being responsible for the upper pulp musculature in both experimental groups (5.10 ± 0.15 ÷ 5.52 ± 0.12). The comparative analysis of the average forces for each muscle group observed the superiority of the fragility of the muscle samples collected from the level of the pectoral muscles and the wings.
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