Characteristics of turkey breast meat showing different signs of bursitis and ascites

• Autorzy: Januskeviciene G. , Paulauskas V. , Milius J. , Zaborskiene G. , Garmiene G. , Stankiene J.
• Języki publikacji: EN

Abstrakty

EN

The amounts of biogenic amines (putrescine, histamine, cadaverine, tyramine, spermidine, and spermine), lactic acid, pH, and number of Enterobacteriaceae, Escherichia coli, and coagulase producing Staphylococci were determined in healthy turkeys and in the fillets of turkey breasts with the signs of ascites and bursitis. The examination of the amines was performed by high performance liquid chromatography; the amount of lactic acid was determined by capillary isotachophoresis method; pH value and microbiological indicators - by standardised methods. All determinations were done after 24, 72, and 120 h after slaughter of the turkeys. The fillets of the breasts were stored in the refrigerator at 4°C. The significant differences in the total amounts of biogenic amines in carcasses of healthy turkeys and carcasses of turkeys with substantial lesions of bursitis and medium or substantial lesions of ascites were determined within 5 d after slaughter (P<0.00l). The amounts of biogenic amines in the breast fillets of turkeys with low lesions of ascites and bursitis were very similar to that of the control group during the whole period of maturation. The average amount of lactic acid throughout 5 d after slaughter increased only in the breast fillets of healthy turkey (maximum value was 1.032 mg/100 g) and insignificantly increased in the carcasses with low lesions of ascites and bursitis (maximum value was 0.983 mg/100 g). The results of investigation indicate the breast fillets of turkeys with medium and substantial lesions of ascites and substantial lesions of bursitis are not fit for human consumption. However, in the cases of low lesions of ascites and low and medium lesions of bursitis, the fillets are not fit for maturation, but could be thermally processed in the period of 24 h after slaughter.

Słowa kluczowe

EN

turkey meat; breast meat; biogenic amine; lactic acid; bursitis; ascites; turkey carcass; animal production; turkey; human consumption

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 2010
• Tom: 54
• Numer: 4
• Opis fizyczny: p.529-535,fig.,ref.

Twórcy

autor

Januskeviciene G.

• Department of Food Safety and Animal Hygiene, Lithuanian Veterinary Academy, 47181 Kaunas, Lithuania

autor

Paulauskas V.

autor

Milius J.

autor

Zaborskiene G.

autor

Garmiene G.

autor

Stankiene J.

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