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M. S. UPDIKE1, H. N. Zerby1, G. Kaletunç2, M. S. Lilburn1, and M. Wick3. (1) Animal Sciences, The Ohio State Univ., 2121 Fyffe Rd, Columbus, OH 43210, (2) Dept. of Food, Agricultural and Biological Engineering, Ohio State Univ., 590 Woody Hayes Dr., 210 Agricultural Engineering Bldg., Columbus, OH 43210-1058, (3) Dept. of Animal Sciences, Ohio State Univ., 2029 Fyffe Rd., 221-A Animal Sciences Bldg., Columbus, OH 43210 The turkey industry has identified the variability in thermally induced meat gel formation of processed products as one of the most significant economic problems for both producers and processors. The problem lies in the fact that some turkey deli loaves have excess water loss or become cracked after the casing is removed. Previously our lab associated pyruvate kinase, triosphosphate isomerase, and α-tropomyosin, with viscoelastic properties of thermally induced turkey breast meat gels. The objective of this study was to determine the relationship among these three, previously identified proteins and physical characteristics of turkey carcasses. This was done to obtain an understanding of the effects of these three proteins and identify possible mechanisms through which these proteins effect the viscoelastic properties. Data from previous studies were used in a correlation analysis to determine the relationship among the three identified proteins with live weight and postmortem characteristics of turkey breast muscle. The results of this study showed that the two glycolytic enzymes, pyruvate kinase and triosphosphate isomerase trended to be correlated with the negative carcass characteristics of decreased pH and increased temperature. The structural and regulatory protein α-tropomyosin trended to be correlated with the positive carcass characteristics of increased pH and decreased temperature. In addition, pyruvate kinase and α-tropomyosin trended to be correlated with body weight and breast weight, implying a link to genetic selection for increased growth. These findings are unique in that they suggest a mechanism by which the proteomic composition of turkey breast muscle affects the viscoelastic properties of thermally induced meat gels. The results show that increased levels of the glycolytic enzymes are correlated with increased temperature and decreased pH immediately post-harvest. The results also show that increased levels of α-tropomyosin is correlated with decreased temperature and increased pH immediately post-harvest, suggesting that this protein effects ATP metabolism.
Session 68, Muscle Foods: Biochemistry, color and non-meat ingredients
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |