Abstract
CERTAIN physical and sensory changes in dark and light meat from boneless turkey roasts were reported by Wilkinson and Dawson (1967). When cooked to temperatures from 60 to 88°C, light meat was more tender but less juicy than dark meat. Shear force for light meat also appeared to be adversely affected at the two extremes in temperature.Marion and Forsythe (1962) reported no changes in amino, TCA soluble, protein and total soluble nitrogen in pectoralis superficialis and biceps femoris muscles from turkeys during rigor; however, all values were higher in pectoralis superficialis than biceps femoris.Non-protein nitrogen in beef steaks was found to decrease 4 to 30 fold during cooking to 150°F. (65°C.) by Ginger et al. (1954). Husaini et al. (1950) reported that connective tissue in beef muscle, as represented by alkali insoluble protein, was related to tenderness; however, Wierbicki et al. (1954) reported that connective tissue did not .
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