Turkey Breast Meat Research Articles

Predicting the quality traits of white striped turkey breast by visible/near infra-red spectroscopy and multivariate data analysis

The appearance of white striations over the breast of chicken and turkey meat is considered as a recent emerging and growing problem. The aim of this research is to investigate the ability of visible-near infra-red (VIS/NIR) spectroscopy to predict the quality traits of different levels of white striping (thickness of white striations, moderate < 1 mm and severe ≥ 1 mm) defects in turkey breast muscle. Accordingly, 36 turkey breast fillets affected by different level of white striping defects (normal, moderate and severe) were selected from 20-wk old tom turkeys. Colour traits (L*, a* and b*), pH, marinade uptake, drip loss, cooking loss, and chemical composition (moisture, fat, protein and ash) have been evaluated. Our findings showed that prediction models using partial least squares (PLS) were good for colour traits (a* for example; RPD values were 3.22 and 1.27, R2 P were 0.91 and 0.57 while RER values were 11.8 and 3.12) , pH (RPD values were 5.00 and 0.01, R2 P were 0.95 and 0.07 while RER values were –1.00 and 15.50), and chemical composition (protein content for instance, the prediction values were as the following: RPD values were 1.93 and 0.79, R2 P were 0.80 and 0.34 and then RER were 8.48 and 3.80) in particular for normal and severe white striped meat respectively. In conclusion, the results of this research showed that VIS/NIR spectroscopy prediction models were satisfactory to predict the quality traits in the majority of cases. HIGHLIGHTS White striping is a recent muscle abnormality that affects adversely poultry meat. Visible-near infra-red (VIS/NIR) spectroscopy was used to predict the quality traits of turkey breast meat affected by white striping. Partial least squares (PLS) was good indicator to predict several quality traits of normal meat.

Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet

In this study, the spiced turkey breast meat (hereafter called as turkey cutlet), which is consumed at a low level in Turkey but the nutritional level of which is much closer to the red meat and which is far healthier than the meat, was cooked by means of the Sous Vide technique having many advantages. The effects of different Sous Vide cooking temperature-time combinations (65, 70, 75 °C x 20, 40, 60 min) on the physicochemical, microbiological, and sensory properties of the turkey cutlet samples were determined in detail. Based on the experimental analyzes, as the cooking temperature increased from 65 °C to 75 °C, the values of cooking yield, moisture, a*, and elasticity decreased; but, the values of cooking loss, thiobarbituric acid, pH, hardness, toughness, cohesiveness, and chewiness showed increased. At the same temperatures, as the cooking time increased from 20 to 60 min; the values of the cooking yield, moisture, L*, a*, toughness, adhesiveness and elasticity values decreased but the cooking loss, fat, pH, hardness, propensity, adhesiveness, and chewiness increased monotonously. It was observed in the microbiological analyses that the count of total mesophilic aerobic bacteria decreased approximately by 2 log CFU/g for the samples prepared in each cooking temperature-time combinations. Only in the samples cooked at 65 °C for 20 min, the presence of Listeria spp. was detected. Sensory properties of sous-vide cooked turkey cutlets such as color, brightness, fibery appearance, taste-whole impression, sensorial texture were more preferable at low temperature-time combinations. Considering all the results, it was suggested that longer cooking time at low temperature would be outstanding for product quality and safety.

Sodium reduction in Turkey breast meat by using sodium anion species

Diets high in sodium increases blood pressure linked to the risk of heart disease and stroke. While there are many reduced sodium products in the marketplace, consumer acceptability of reduced and/or low sodium foods remains a challenge. This study aims at reducing the overall sodium content in turkey meat application by using alternative sodium species. Initial experiments studied the sodium absorption across the temperature range of 4 to 90 °C which showed higher sodium content for thermally processed samples over a longer cooking time. Overall, the adsorption rate was found to be slower and was not affected by protein denaturation. Additional experiments studied the sodium diffusion by replacing sodium chloride with alternative sodium salts with comparatively larger anions, which resulted in, 20–46% reduction in overall sodium content of thermally processed turkey cubes. A sensory test conducted amongst 46 untrained panelists evaluated consumer “liking” of the turkey meat cooked in 20 g/L of sodium chloride, disodium phosphate and 50:50 g:g blend solution of both sodium salts. The acceptability test resulted in higher overall liking of the partially reduced salt sample compared to the control.

Effects of Ozone Treatment on Microbiological Quality and Physicochemical Properties of Turkey Breast Meat

ABSTRACTThe effects of ozone treatment (1 × 10−2 kg m−3, for up to 8 h) on quality parameters of turkey meat were investigated. Ozone was effective in inactivating microorganisms. Approximately 2.9, 2.3 and 1.9 log reductions were achieved in the counts of total aerobic mesophilic bacteria, Enterobacteriaceae and yeast-mold, respectively. Ozone caused significant changes in carbonyl contents, thiobarbituric acid reactive substances, color and pH values of the samples. Water holding capacity and cooking yield of treated samples increased significantly (p < .05). This is the first report demonstrating that quality parameters of turkey breast meat are markedly affected by ozone treatment.

Incidence of White Striping and Its Effect on the Quality Traits of Raw and Processed Turkey Breast Meat.

The aim of this study is to evaluate the incidence of white striping abnormality and its consequences on the quality traits of raw and processed turkey breast (chemical composition, color traits, and water holding capacity). In total, about 2300 breasts from 22 flocks were used to assess the incidence and 60 breasts to evaluate the quality traits. Our study showed that the total incidence of moderate and severe white striping was 61.3% out of them, moderate cases were 49.4%. Severe white striped turkey breast exhibited significantly lower protein content (21.1 vs. 23.2 and 23.16%, p<0.05) and higher fat content (2.3 vs. 0.77 and 1.76%, p<0.05) if compared to normal and moderate white striped breast respectively. Moreover, moderate and severe white striped meat showed significantly higher redness (a*) (2.98 and 3.14 vs. 1.48, p<0.05) and yellowness (b*) indexes (7.27 and 7.95 vs. 4.05, p<0.05) than normal meat, respectively.

Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat

ABSTRACT This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and 30% sodium chloride replacement), and B4 (0.5% sodium bicarbonate and 45% sodium chloride replacement). The results showed that sodium replacement up to 45% had no impact on texture (as represented by Allo-Kramer shear values) and water activity. After cooking, Group B1 exhibited the highest L* value (72.1) and the lowest b* (6.6) when compared to other groups. In conclusion, replacing sodium chloride with potassium chloride up to 45% in the presence of sodium bicarbonate did not affect negatively several quality traits (sensory traits, composition, and texture, etc.).

Effect of gender on breast and thigh turkey meat quality

ABSTRACT1. The influence of gender on chemical composition, physicochemical parameters, fatty acid profile, amino acid and mineral composition of turkey breast and thigh meat was studied in order to assess nutrient requirements.2. Chemical composition showed that only intramuscular fat in breast meat was significantly affected by gender (p < 0.05). The results showed a higher percentage of intramuscular fat in male samples, almost double the amount found in females (0.73% vs. 0.38%).3.For meat colour parameters, only a* showed different results between sexes, with male samples (breast: p < 0.01; thigh: p < 0.001) having the highest values.4. Fatty acid profiles showed that medium chain unsaturated fatty acids were the most abundant. The significant differences (p < 0.05) found in both breast and thigh muscle could be linked to a difference in metabolism between males and females.5.There were higher levels of C16:1n-7 in females (breast: p < 0.001; thigh: p < 0.01) compared with male muscle sample (5.05 vs. 2.67 g/100 g in breast and 4.95 vs. 3.27 g/100 g in thigh). Nutritional indices (n-6/n-3 and thrombogenic index) were more favourable in female samples demonstrating that female turkeys had better fatty acid profile than the others.6. Turkey meat is an important source of dietary amino acids, and female samples had the highest contents both of essential and non-essential amino acids. Furthermore, gender had a numeric effect (p > 0.05) on amino acid composition.7. Mineral composition showed that Na, Zn and Fe were the minerals most affected by turkey gender.

EFFECT OF CHITOSAN COATING ENRICHED WITH CUMIN (CUMINUM CYMINUM L.) ESSENTIAL OIL ON THE QUALITY OF REFRIGERATED TURKEY BREAST MEAT

A solution containing 2% chitosan, 1% cumin seeds' essential oils and 1% acetic acid was applied for the coating preparation. In all of the treatments the total viable counts and applied psychrophilic bacteria decreased significantly compared to the control through the storage time. The pH, total volatile basic nitrogen (TVB-N), peroxide value (PV) and sensory attributes in all the treatments were significantly detected lower than the same parameters of the controls. The results of our investigation revealed that chitosan+cumin and ascorbic acid retarded spoilage and oxidative changes in refrigerated turkey breast meat.

The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat

Extra-virgin olive oil is an integral part of the Mediterranean diet and its consumption has been associated with a reduction risk of chronic diseases. Here we tested the potential of extra-virgin olive oil to limit the oxidative phenomena during in vitro gastro-intestinal co-digestion with turkey breast meat. The extra-virgin olive oil was particularly rich in oleuropein aglycone isomers, which represented the 66.8% of total phenolic determined with MS/MS experiments. Meals supplemented with extra-virgin olive oil equivocally affected lipid peroxidation. At low concentration (2.5% respect to meat), a significant inhibition of lipid oxidation was observed, whereas lipid peroxidation was greatly enhanced when the amount of extra-virgin olive oil was increased in the gastro-intestinal system. The inhibitory effect observed at 2.5% extra-virgin olive oil was due to the antioxidant properties of extra-virgin olive oil phenolic compounds. At high concentration, extra-virgin olive oil phenolic compounds (especially hydroxytyrosol-derivative) behaved as pro-oxidants increasing the generation of lipid hydroperoxides from meat. At the same time, the presence in the digestive system of catalysers from meat induced the peroxidation of extra-virgin olive oil fatty acids, which was further intensified by the pro-oxidant activity of extra-virgin olive oil phenolic compounds. Our study underlined the importance of the timing and amount of consumption of extra-virgin olive oil as well as its phenolic composition in limiting the peroxidative phenomena on meat lipids during digestion.

Effect of white striping on turkey breast meat quality

In the past decades, the intense selection practices carried out in order to develop fast growing and high breast-yield turkey hybrids profoundly modified the muscle physiology leading to the development of growth-related alterations and muscular abnormalities. White striations of variable thickness have been particularly observed on the ventral surface of Pectoralis major muscle belonging from heavy male turkeys since several years. However, although the effects of white striping (WS) have been extensively studied on broilers, this condition was not considered as a main quality issue by both turkey producers and meat industry. Thus, this study aimed at evaluating whether the occurrence of WS in heavy male turkeys affects the quality traits and technological properties of meat to the same extent previously observed for broilers. In two replications, 72 Pectoralis major muscles were classified as: normal (NORM), moderate WS (MOD) and severe WS (SEV) cases. The whole muscle was weighed and cut in order to assess colour, ultimate pH, water holding (drip and cooking losses) and binding (marinade uptake) capacities, NMR relaxation properties, shear force as well as proximate composition of meat. The Pectoralis major muscles affected by WS (both moderate and severe cases) exhibited a one-fifth increased weight in comparison with their NORM counterpart. However, the occurrence of WS only partially affected the proximate composition of the meat. In detail, although moisture, collagen and protein contents did not differ among the groups, if compared with NORM, higher lipid levels were found in SEV muscles, whereas MOD had intermediate values. On the other hand, both MOD and SEV exhibited lower ash content. Despite these variations in proximate composition, both water holding and binding capacities of turkey breast meat were not affected by WS. Indeed, quality traits of raw (pH, colour, cooking losses and shear force) and marinated (uptake, cooking losses and shear force) meat as well as water distribution within the muscle tissue did not differ between NORM and WS cases. Overall, if compared with broilers, WS only marginally affected quality traits of turkey breast meat. It might thus be hypothesised a diverse specie-specific physiological response to the pressure in muscle tissue induced by the selection in turkeys that, although analogously led to the occurrence of WS, results in limited effects on meat quality.

Turkey Meat. Seasonal Effect on Meat Quality and on Dead on Arrival Index in a Commercial Plant

ABSTRACT The objective of this study was to determine the incidence of Pale, Soft, Exudative (PSE) meat and to characterize the Dark, Fim, Dry (DFD) meat as well as the Dead on Arrival (DOA) index in a commercial turkey slaughterhouse in southern Brazil during the summer and winter seasons. The journeys (n=64) were over a distance of 36 ± 20 km and took approximately 95 ± 20 min. Color (L*) and pH distribution of turkey breast meat (n=5,352) were evaluated from different farms (n=64) during the 2015-2016 years. The pH, water-holding capacity, color (L*, a*, b*) were used to establish cutoff values for DFD meat (L* 5.90) and presented correlation among them. The L* value was the highest during the summer (P<0.01), indicating the highest incidence of PSE meat (28.35 %), and lowest during winter, observing the highest incidence of DFD meat (10.3 %). Finally, the obtained summer DOA index was 0.23 % higher in relation to winter.

In-transit development of color abnormalities in turkey breast meat during winter season

BackgroundThe poultry industry suffers losses from problems as pale, soft and exudative (PSE), and dark, firm and dry (DFD) meat can develop in meat as a result of short- and long-term stress, respectively. These abnormalities are impacted by pre-slaughter animal welfare.MethodsThis work evaluated the effects of open vehicle container microclimate, throughout the 38 ± 10 km journey from the farm to the slaughterhouse, on commercially turkey transported during the Brazilian winter season. The journey was initiated immediately after water bath in truck fitted with portable Kestrel anemometers to measure air ventilation, relative humidity, temperature and ventilation.ResultsThe inferior compartments of the middle and rear truck regions showed highest temperature and relative humidity, and lower air ventilation. In addition, the superior compartments of the front truck regions presented lower temperature and wind chill, and highest air ventilation. The breast meat samples from animals located at the inferior compartments of the middle and rear truck regions and subjected to with water bath (WiB) treatment presented highest DFD-like and had lowest PSE-like meat incidence than those from animals located at other compartments within the container. Lower incidence of PSE-like meat was observed in birds without water bath (WoB).ConclusionsAssessment on turkeys transported under Brazilian southern winter conditions revealed that breast meat quality can be affected by relative humidity, air ventilation, temperature, and transport under subtropical conditions promoting color abnormalities and the formation of simultaneously PSE-like and DFD-like meat.

Influence of carbon dioxide stunning procedure on quality of turkey meat

ABSTRACT1. The objective of this study was to evaluate the effect of sex and gas stunning on quality attributes of turkey breast meat.2. One hundred B.U.T. Premium turkeys (50 males and 50 females) were divided into four groups of 25 animals and subjected to one of two CO2 stunning procedures: G1 stepwise (step 1: 30% CO2, 15 s; step 2: 55% CO2, 40 s; step 3: 70% CO2, 45 s) or G2 fixed concentration (80% CO2, 100 s). The pH and meat colour at 20 min post-mortem, and pH, colour (L*, a*, b*), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and Warner–Bratzler shear force (WBSF) in breast samples at 24 h and 7 d post-mortem were assessed.3. There were significant differences between stunning groups for pH, meat colour and CL, whereas no significant differences were found for DL and WBSF. Sex had a significant effect on pH and b* and ageing of meat affected pH, colour coordinates, DL and WBSF.4. It was concluded that the G2 treatment affected negatively the pH value and colour coordinates. However, G2 stunning affected positively the WHC parameters. Female turkeys had better results than males for pH, and the colour of female turkey breast meat was less yellow than male breast meat.

The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat

The effects of different cooking methods (boiling, pan-frying without oil, deep-fat frying, hot plate, oven and microwave cooking) on formation of heterocyclic aromatic amines (HCAs) in turkey breast and leg meats were investigated. Effect of cutting meat on pH values of the samples was found to be significant (P < .01) and cooking methods showed significant effects (P < .01) on water contents of the samples. Following the cooking, a decrement and an increment in water contents and pH values of the samples were observed, respectively. Importantly, AαC and MeAαC were not presented in any of the samples cooked with different methods whereas IQx and MeIQx were detected in all samples. The total HCAs levels in breast and leg meat ranged between 2.90 and 52.34 ng/g, 2.38 and 21.35 ng/g, respectively. The highest total HCA contents in breast and leg meat were found to be in deep-fat fried samples followed by oven cooked samples. Practical applications Heterocyclic aromatic amines (HCAs) are mutagenic and/or carcinogenic compounds formed naturally during the cooking of protein rich foods such as beef, poultry, and fish. Due to the fact that the formation of HCAs is related to the cooking methods, the HCAs formation as affected by various cooking methods has to be investigated. To date, more than 30 reports on HCAs content in poultry such as chicken, turkey, duck and goose have been published. On the other hand, studies are limited in the literature on turkey meat. The present study was therefore undertaken in an attempt to investigate the effects of different cooking methods (boiling, pan-frying without oil, deep-fat frying, hot plate, oven and microwave cooking) on the formation of HCAs in turkey breast and leg meats.

Fatty acid profile, oxidative stability and sensory quality of breast meat from turkeys fed diets with graded levels of flaxseed oil for different periods of time

The effect of partial or complete substitution (2.5% and 5%, respectively) of flaxseed oil for soybean oil on the fatty acid profile, oxidative stability and sensory quality of turkey breast meat was studied. Turkeys were fed experimental diets for 3, 4, 5 or 6 weeks before being slaughtered at 16 weeks of age. The percentages of α-linolenic acid and eicosapentaenoic acid in the total fatty acid pool of meat were determined by dietary intake and feeding duration. Even a prolonged dietary treatment with 5% flaxseed oil did not significantly increase the thiobarbituric acid reactive substances content of the turkey meat and did not have a detrimental effect on the sensory properties. The recommended n-6 : n-3 polyunsaturated fatty acids ratio (&lt;4 : 1) in turkey meat can be easily achieved by feeding turkeys a diet containing 2.5% flaxseed oil for 3 weeks. To maintain the above ratio and increase eicosapentaenoic acid concentrations in the meat, the diet should contain 5% flaxseed oil.

Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products

The objective of this study was to evaluate the effect of irradiation on lipid/protein oxidation, color changes, and off-odor volatiles production in uncured and cured cooked turkey meat products. Uncured cooked turkey breast meat and cured commercial turkey breast rolls and ham were prepared and irradiated at 0, 1.5, 3.0, and 4.5 kGy using a linear accelerator. The results showed that irradiation had little effects on lipid oxidation of cured cooked turkey products, but accelerated lipid oxidation in uncured cooked turkey breast meat (P < 0.05). Protein oxidation was increased both in cured and uncured meats (P < 0.05), but more in cured cooked meat by irradiation. The redness of uncured cooked turkey was increased (P < 0.05), but the redness of cured cooked turkey meat was faded by irradiation (P < 0.05). Irradiated cured cooked turkey meat products produced less off-odor volatile compounds (dimethyl disulfide, 3-methyl/2-methyl-butananl, and hexanal) than irradiated uncured cooked meat products due to various additives in the cured meat products. Our results suggested that irradiation resulted in different chemical reactions to pigments in uncured and cured cooked turkey meat products, but cured cooked turkey meat products have a higher tolerance to odor deterioration than uncured cooked turkey meat products.

Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce) for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%), while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%). Moreover, the phenolic content of the samples marinated for 24 hours (250.12-1354.76 mg ga/L) was higher than those marinated for 48 hours (210.56-1156.43 mg ga/L). Reduced hardness values were obtained in turkey breast meat marinated in pomegranate (1.36 kg) and red grape (0.86 kg) juices, suggesting that these juices may potentially to be used as processing ingredients. Marination for 48 hours promoted better sensorial properties than marination for 24 hours.

Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss

The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) turkey breast meat in terms of chemical composition, pH, color, myoglobin, and drip loss. Pale and normal skinless, boneless turkey breast fillets were taken from a poultry slaughterhouse in Van/Turkey at about 2-3 h postmortem. Spectrocolorimetry (CIE L*a*b*), pH, protein, ash, dry matter, lipid, myoglobin, and drip loss were measured in normal and pale color turkey breast muscle. The normal breast meat had significantly lower L*, a*, and b* values in comparison with the pale breast meat. Myoglobin concentration and pH were significantly higher in the normal breast meat compared with that of the pale breast meat. Protein content was found to be significantly lower for the pale group compared with the normal group. No significant difference was found in ash, dry matter, and total lipid content between normal and pale breast meat. Drip loss was significantly affected by breast meat color groups at days 1, 2, 3, and 4 postmortem. Pale, soft, exudative turkey breast meat can lead to differences in the chemical composition and shelf life of the product.

Effect of irradiation on the parameters that influence quality characteristics of raw turkey breast meat

This study was designed to elucidate the mechanisms of quality changes in raw turkey breast meat by irradiation. Raw turkey breast meat was irradiated at 0kGy, 1.5kGy, 3.0kGy and 4.5kGy, and changes in quality parameters including color, lipid and protein oxidation, and off-odor volatiles were determined. Irradiation accelerated lipid and protein oxidation, and increased redness in raw turkey breast meat. However, irradiation had less effect on the volatile profiles of salt-soluble muscle extract than water-soluble muscle extract because the primary radiolytic product from water (hydroxyl radical) had higher chances to react with the water-soluble molecules nearby. The radiolytic degradation products from sulfur-containing amino acids and aldehydes from lipid oxidation were two major volatile compounds responsible for the off-odor of irradiated raw turkey breast meat. Dimethyl disulfide was found only in irradiated raw turkey breast meat, and the amount of dimethyl disulfide linearly increased as the irradiation dose increased, indicating that this compound can be used as a marker for irradiate meat.

Improvement of turkey breast meat quality and cooked gel functionality using hot-boning, quarter sectioning, crust-freeze-air-chilling and cold-batter-mincing technologies

The effect of rapid carcass chilling on breast meat quality was evaluated using commercial (COMM) and random-bred (RB) turkeys. Immediately after slaughter, 48 turkeys from COMM or RB line were randomly subjected to one of four chilling methods: 1) water-immersion chilling (WIC) of the carcasses at 0°C ice slurry, 2) WIC after temperature abuse (TA) of the carcasses at 40°C for 30 min (TA-WIC), 3) hot-boning, quarter sectioning, and crust-freeze-air-chilling (HB-1/4 CFAC) of breast fillets at –12°C, and 4) HB-1/4 CFAC of fillets after TA of carcasses (TA-HB-1/4 CFAC). The TA increased carcass and fillet temperatures by ∼1.3 and ∼4.1°C, respectively, regardless of turkey line, whereas HB-1/4 CFAC of fillets required 28 and 33% of carcass chilling time for COMM and RB, respectively. During chilling, COMM breast pH rapidly reduced from 6.04 to 5.82, resulting in a significantly lower pH than RB after chilling (P < 0.05), whereas COMM R-value sharply increased from 1.17 to 1.43, causing no difference from RB (P > 0.05). Significantly higher L* value and cooking yield (P < 0.05) were seen in the samples of TA and WIC than those of no TA and HB-1/4 CFAC, respectively, with no difference observed between COMM and RB fillets (P > 0.05). Higher values of hardness, gumminess, and chewiness were found for RB, no TA, and HB-1/4 CFAC gels than COMM, TA, and WIC, respectively. These results generally indicated that protein quality and textural properties of turkey fillets were improved, regardless of strains or temperature abuse, using HB-1/4 CFAC technology.