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Permanent link (DOI): https://doi.org/10.7939/R3DX31

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Protein functionality in turkey meat Open Access

Descriptions

Other title
Subject/Keyword
Textural and rheological properties
Turkey
Freezing
Ultimate pH
Biochemical and functional properties
DFD
PSE
High pressure processing
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Chan, Jacky Tin Yan
Supervisor and department
Betti, Mirko (Department of Agricultural, Food and Nutritional Science)
Examining committee member and department
Gänzle, Michael (Department of Agricultural, Food and Nutritional Science)
Goddard, Ellen (Department of Rural Economy)
Department
Department of Agricultural, Food and Nutritional Science
Specialization

Date accepted
2011-01-31T22:07:09Z
Graduation date
2011-06
Degree
Master of Science
Degree level
Master's
Abstract
Turkey with pale, soft, exudative (PSE)-like condition is one of the growing concerns in the poultry industry as it affects meat quality due to low ultimate pH at 24 h post mortem (pH24). Hence, there is a need for better utilization of PSE-like meat for the preparation of further processed products. In the first two studies, the biochemical, functional, rheological, and textural properties of proteins in turkey breast meat with different pH24 in fresh and frozen conditions were investigated. These studies revealed that low and normal pH meat had similar properties indicating similar extent of protein denaturation, except for lower water holding capacity (WHC) in low pH meat. High pH meat had similar or better functional properties than normal pH meat. In the third study, improvements in WHC, protein solubility, and gel forming ability of low pH meat was achieved by the application of high pressure processing (HPP).
Language
English
DOI
doi:10.7939/R3DX31
Rights
License granted by Jacky Chan (jtchan@ualberta.ca) on 2011-01-28T22:30:38Z (GMT): Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of the above terms. The author reserves all other publication and other rights in association with the copyright in the thesis, and except as herein provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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File title: University of Alberta
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