Qualität von Putenfleisch

Abstract

The modern turkey hybrids exceed most other poultry species in its fattening and carcass performances. However, the high performance is accompanied by inadequate adaptation of the muscle physiology, which particularly affects the pectoralis muscle and thus the most valuable cut. The changes in muscle physiology are similar to the phenomenon "PSE" meat which in pork gives rise to considerable yield losses. In both the basis of the problem is the increased diameter of the muscle fibres indicating muscle hypertrophy and resulting in alterations of cell metabolism. In addition pathological phenomena arising in few cases demonstrate that in turkey hybrids the avian stress syndrome is progressing. Apart from the genetically determined susceptibility for quality alterations exogenous factors play an important role. - Contrary to pigs no approach exists in turkeys to eliminate the genetically based antagonism between meat quality and fleshiness. Even a robust breed like Kelly BBB has been subjected to advanced selection towards high performance to an extent that it shows the same variations in quality as the extreme fattening hybrids. Therefore, remedy can be obtained only by measures of the production process. Every stress by loading, transportation and pre-slaughter handling should be avoided. Chilling is an important factor too. The process control based on pH measurements may be an additional instrument. The implementation of lightness measurement (L ) would still require supplementing investigations, even if it is more easily to operate.