Research on the Physical and Chemical Characterization of Meat Resulting from B.U.T. Big 6 Turkey Hybrid

Abstract

Poultry occupied and continues to occupy an important place in human nutrition, position occupied thanks of its nutritional qualities. This paper presents results of a study concerning the quality of turkey meat stored under refrigeration. The biological material was represented by the principal muscular regions B.U.T. Big 6 hybrid groups. For the characterization of meat quality from physical-chemical point of view, the percentage of protein, fat, water, collagen in fresh meat (immediately after slaughter) from the major muscle groups were determined, as well as the pH determined after slaughter, during maturation, autolysis and alteration process. The results revealed differences in the average percentage of water determined by regions, the average being 69.8% established in the breast, 71.94% in the upper thigh, 70.58% in the inferior thigh and 70.76% in the wings. The dry substance registered average values of 30.2% in the breast, 28.06% and 30.43% in the superior thigh, respectively the inferior one and 33.23% in the wings. Regarding the evolution of pH, it showed statistically significant differences in measurements depending on the process. These investigations are part of a larger study whose primary goal is to characterize the chemical properties of the meat obtained from turkey hybrids destined for meat production.