Effects of Cooling Procedures on Shear Values, Instron Measurements, Protein Solubility and pH of Turkey

INTRODUCTION THE procedures by which meat is cooled affect the postmortem changes in meat, and may affect its ultimate tenderness. Cold shortening at 0–2°C. results in toughening of excised muscle (deFremery and Pool, 1960; Locker and Haggard, 1963; Marsh and Leet, 1966). Thus, the normal procedure for chilling poultry by placing freshly slaughtered birds in slush ice may result in cold shortening and toughening of the muscle tissue. The chilling temperature has a marked effect on postmortem reaction in muscle. Lower temperature in the 35°C. to 5°C. range slows completion of rigor (Bate-Smith and Bendall, 1949; and Briskey et al., 1962) retards the rate of pH decline and results in significantly higher ultimate pH (Cassens and Newbold, 1966, 1967; Wismer-Pedersen and Briskey, 1961). The effect of cooling procedures on protein solubility has not been well documented. Most research has been primarily concerned with the effect of pH on…