Research with several species has demonstrated that individual differences in behavior or temperament influence behavior, well-being and economically important characteristics such as meat quality. In particular, differences in fearfulness are related to feather pecking in layin…
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Major meat quality problems of three species are addressed. Fiber optics, electrical conductance, and image analysis were employed in the evaluation or prediction. (1) Evaluation of longissimus dorsi marbling in intact pork (n = 37) and beef (n = 10) carcasses with a fiber optic…
The purpose of this research was to evaluate the effect of elevated carcass temperature in combination with rapidly declining pH or with postrigor muscle on turkey breast meat quality. Two groups of twelve turkey carcasses with similar ultimate pH values were selected based on 1…
Fresh skinless turkey breast, packaged in air or nitrogen gas was either irradiated (2.4-2.9 kGy) or not and stored 2°C. Meat quality changes were monitored at 2, 5, 8, 19 and 22 days storage by a highly trained sensory panel and measurements made for color, hexanal and tocopher…
Pale, soft and exudative meat is a growing problem in the turkey industry that has been associated with antemortem stress and processing conditions such as poor chilling. Pale, soft, and exudative meat is a result of accelerated postmortem glycolysis while carcass temperatures a…
Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is…