SEASONAL EFFECT ON PALE SOFT EXUDATIVE (PSE) OCCURRENCE IN YOUNG TURKEY BREAST MEAT

Colour distribution of turkey breast meat was evaluated in different d ocks during the year to assess the frequency of the pale soft exudativ e (PSE) problem. The pH, water-holding capacity, cooking loss, and tex ture of selected samples were also evaluated. Significant correlations (P less than or equal to 0.05) were found between 'L' value and the o ther parameters, indicating that a colour measurement could be used, o n a commercial scale, to assess PSE conditions in turkey breast meat. Overall, mean L value was the highest during the summer (P less than o r equal to 0.05), lowest during the winter, and intermediate during th e spring and autumn. Colour measuring time (3 vs 24 h) post mortem had an effect on the measured L value, especially at the low range (L val ue < 45). The approach for selecting an appropriate cut-off L value, f or industrial purposes, by targeting a certain water-holding capacity level is also discussed. Copyright (C) 1996 Published by Elsevier Scie nce Ltd on behalf of the Canadian Institute of Food Science and Techno logy.