کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8983570 | 1109712 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Turkey breast meat functionality differences among turkeys selected for body weight and/or breast yield
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
Functional meat characteristics were studied in three turkey lines, (1) RBC2: representing 1960s commercial turkeys, (2) F-line: a line selected for body weight (BW) and (3) C-line: a fast growing commercial line with enhanced breast muscle yield. The RBC2s Warner-Bratzler shear force values for the Pectoralis major (PM) were lower than the F- and C-lines' values (PÂ <Â 0.05). The WHC of the breast muscle from the C-line was lower compared with the RBC2 line (PÂ <Â 0.05), with the F-line being intermediate between, though not different from either the RBC2 or C-lines. A trend was observed, as the thermally induced meat gels from the RBC2 line PM had the highest storage modulus (Gâ²), the F-line was intermediate and the C-line had the lowest storage modulus (PÂ =Â 0.09). These results suggest that selection for increased growth and breast muscle yield may be associated with decreased meat functionality in modern commercial turkeys.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 71, Issue 4, December 2005, Pages 706-712
Journal: Meat Science - Volume 71, Issue 4, December 2005, Pages 706-712
نویسندگان
M.S. Updike, H.N. Zerby, J.C. Sawdy, M.S. Lilburn, G. Kaletunc, M.P. Wick,