PSE-LIKE SYNDROME IN BREAST MUSCLE OF DOMESTIC TURKEYS - A REVIEW

There are several similarities between the development of pale, soft, exudative (PSE) meat in breast muscle (Pectoralis supeficialis) of dom estic turkeys, swine longissimus and ham muscles. Although the ultimat e cause of the syndrome is not known, if appears that the combination of antemortem stress sensitivity of the domestic turkey and predominan tly glycolytic metabolism of the breast muscle, results in accelerated rigor mortis processes. The consequent low pH (< 5.8) combined with h igh breast muscle temperature (> 35C), typically causes protein denatu ration leading to soft and discolored PSE meat with reduced protein fu nctionality. Our studies revealed that phosphorylase, a sarcoplasmic e nzyme, becomes denatured and tightly associated with the myofibrils in PSE turkey breast muscle, similar to patterns in PSE and RSE pork. Al so, less myosin can be salt-extracted from PSE versus normal turkey mu scle, and more extensive damage occurs to titin in myofibrils from nor mal compared to PSE turkey breast muscle.