Protein functionality in turkey meat

• Author / Creator

  Chan, Jacky Tin Yan

• 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).

• Subjects / Keywords

  • Biochemical and functional properties
  • Ultimate pH
  • High pressure processing
  • DFD
  • Turkey
  • PSE
  • Freezing
  • Textural and rheological properties

• Graduation date

  Spring 2011

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R3DX31

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.