PATHOLOGY OF TURKEY SKELETAL-MUSCLE - IMPLICATIONS FOR THE POULTRY-INDUSTRY

Processed turkey meat is one of the fastest growing products of the fo od industry. However, recently there have been some problems associate d with the texture, cohesiveness, and juiciness of turkey meat. These changes in quality may be due to growth related alterations in the tur key musculoskeletal system. Abnormalities such as leg weakness and ede ma, deep pectoral myopathy and focal myopathy may be associated with t he rapid increase in body weight brought about by years of intensive g enetic selection. More studies are necessary to understand the heredit ary and environmental factors influencing turkey muscle differentiatio n and growth, abnormalities and, consequently, meat quality.