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Mitochondrial respiratory and antioxidative enzyme activities in turkey meat

Published online by Cambridge University Press:  22 September 2011

S. Janisch ,
M. Wicke  and
C. Krischek
S. Janisch
Affiliation:
Department of Animal Sciences, Quality of Food of Animal Origin, Georg-August-University Goettingen, D-37075 Goettingen, Germany
M. Wicke
Affiliation:
Department of Animal Sciences, Quality of Food of Animal Origin, Georg-August-University Goettingen, D-37075 Goettingen, Germany
C. Krischek*
Affiliation:
Institute of Food Quality and Safety, Foundation University of Veterinary Medicine, D-30173 Hannover, Germany
*
†E-mail: Carsten.Krischek@tiho-hannover.de
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Abstract

Meat quality and (anti)oxidative metabolism of m. pectoralis superficialis (MPS), m. gastrocnemius (MG) and m. iliotibilialis lateralis (MIL) from turkey toms were analysed. After slaughter, pH of MPS and MG decreased and electrical conductivity of the MPS increased. The MG had generally higher pH values. The meat lightness (L*) and redness (a*) increased in MG and MPS after slaughter. The MPS always had higher L* and lower a* values. Mitochondrial respiratory activities (MRA) were higher in the MIL than the MPS. The activities of superoxide dismutase (SOD) and glutathione peroxidase, analysed in the MPS, increased and the glutathione reductase activity decreased after slaughter. Meat samples with lower pH24 h p.m. had higher drip loss and L* values. The MRA were tendentially lower and the SOD activities higher in these samples. These results indicate a relation between the meat quality, the antioxidative metabolism and mitochondrial respiration.

Keywords

turkeymitochondrial respirationantioxidative enzyme activitiesmeat quality
Type
Full Paper
Information
animal , Volume 6 , Issue 2 , 03 January 2012 , pp. 346 - 352
Copyright
Copyright © The Animal Consortium 2011

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