High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles

► We model a study revealing effect of postmortem temperature and pH on meat quality. ► High temperature and rapid glycolysis results in phosphorylase denaturation. ► Rapid chilling minimizes protein alternations and improves turkey meat quality. ► Rapid glycolysis at high postmortem temperature may be induced by AMPK activation.