Electric conduction and pH as criterion for preliminary evaluation of technological value of turkey meat

Observed recently tendency in decreasing of production costs and related with it intensification of poultry raising methods directed to high weight gain and meat share in the carcass are found to be causes of quality deterioration, especially of breast muscles quality. Lower technological value of muscles is manifested undesirable hardness, limited succulence and low binding of own and added water. Technological value such as water absorption capacity and water/juice uptake during heat treatment of meat (turkey female and male at 8-10 and 16-20 kg slaughter weight, respectively) based on quick methods (pH and electric conduction measurements) on-line in slaughter line is undertaken in this study. It has been found that pH measurement can be used as indicator for prediction of quality of turkey meat taken directly, as well as at 12 hours after bird slaughter. Segregation of carcasses based on sex and weight is not needed as similar correlations were found for male, female and total bird population studied. No significant correlation between electric conduction and physicochemical properties of meat was found therefore this parameter is not useful in prediction of turkey meat quality.