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Introduction: The global turkey market represents a sector of increasing growth in the previous decade, and projections for the next decade reflect the probable continuation of this growth. Industry trends also indicate the globalization of turkey meat production, as the loci of production has continually shifted from one dominated by the United States to one with an increasing number of production units globally. In contrast with other popular meat products, comparatively fewer resources have been devoted to academic research concerning the growth, production, distribution, and sale of turkey and turkey products. This lack of research is particularly notable in the area of supply chain management and environmental sustainability. Given the increasing volume of turkey production and lower volume of academic interest, it stands to reason that there remain many opportunities for improvement across the value chain in this industry. Methods: In this paper, we take a "green logistics" approach and use data provided by one of the largest turkey producers in the United States to formulate a mixed-integer program aimed at minimizing the environmental impact of turkey products in a segment of the product supply chain. Results: Implementation of the resulting brooder-finisher farm assignments developed by the model would yield an average 50% decrease (184 metric ton) in greenhouse gas emissions at the operation under investigation while also addressing other areas of significant vulnerability for the industry (production costs, biosecurity risk, and animal wellbeing). Discussion: As consolidated turkey meat production systems continue to expand globally, we argue that a similar approach could readily be deployed by these growing and emerging production systems. [ABSTRACT FROM AUTHOR]

Aim. The aim of the work was to substantiate the use of regional, non-traditional types of raw materials, such as hemp seed protein from (Cannabis Sativa L.) and pike meat (Esox lucius) in the technology of meat-containing semi-finished products. Methods. Three experimental samples of meat-containing semi-finished products based on the analog were developed, in which mechanically deboned turkey meat was replaced by pike meat, and hemp seed flour was replaced by hemp seed protein hydrated in a ratio of 1: 1 with water in the amount of 8, 10 and 12 %. Results. Studies of functional and technological indicators showed that hydrated protein from hemp seeds in a ratio of 1: 1 had the best parameters for introduction into minced meat systems. The water binding capacity of pike meat is 76.41-86.31 %, the stress shear is 4.59-6.27 Pa, the plasticity is 25.31-26.17 cm2/g×103, which confirms the high functional properties of pike muscle tissue. The introduction of 8-12 % hemp seed protein and 30.5 % of pike into the composition of minced meat-containing semifinished products increases the water binding capacity of the experimental minced meat up to 97.7 %. The use of hemp seed protein and pike in the recipe of semi-finished products leads to an increase of water binding capacity by 7.45-9.22 %, emulsifying capacity by 8.72-18.21 %, emulsion stability up to 7.65 %, fat holding capacity by 4.18-19.57 %. Use of pike meat and hemp seed protein leads to an increase of protein in finished products by 3.43-12.5 %, a decrease in fat content by 21.01-25.10 % and an energy value of the product by 12.74 %. Conclusions. The use of hydrated hemp seeds protein and pike meat in the technology of patties ensures a high level of functional and technological indicators of minced meat and finished products. [ABSTRACT FROM AUTHOR]

La importancia económica, cultural y social del guajolote se evidencia por su amplio uso en la cocina mexicana, celebraciones sociales y religiosas. Los excedentes producidos por la meleagricultura de traspatio son comercializados en los mercados locales, lo que posibilita captar ingresos que permiten complementar la dieta de los productores. El estudio se realizó en el año 2014 en los mercados distritales de la región de los Valles Centrales de Oaxaca, México donde se aplicaron 744 encuestas en un muestreo estratificado de manera dirigida. Posteriormente, con los datos recabados se realizó un análisis estadístico de independencia (X² ) (p<0.05). Se obtuvo como resultado que los participantes de la comercialización fueron en su mayoría mujeres (66%) con un rango de edad de 31-59 años, dedicadas a las labores del hogar y del campo. A los productores fue indiferente el sexo y el color de los guajolotes y prefirieron pavipollos para reproducción y a los maduros para consumo en mole. En los mercados se logró observar una mayor comercialización de las hembras (64%), con un peso aproximado 3.1 a 6.1 kg y un precio que oscila entre $231 y 375 por individuo, mientras que los machos pesaron de 5.5 a 7 kg y costaron entre $300 y 450 para machos por animal. [ABSTRACT FROM AUTHOR]

El articulo discute sobre los hábitos de los elites de guajolote y de rituales de los nahuas pre históricos con el enfoque de la presentación de la carne de guajolote en la gastronomía de la cultura nahuas de México.

El articulo discute sobre los usos y abusos de cintillo del guajolote con el enfoque de la carlincula frontal del guajolote, identidad corporal cambiante del pavo y la importancia de a los ojos de las culturas mesoamericanas

El articulo discute sobre el pavo ocelado en las areas maya con el enfoque del sacrificio de los rituales del ciclo agricola, la caza de aves por la poblacion de mayas en su propia area y el ocelado en la cultura de maya en mexico. .

El articulo discute sobre la presencia del guajolote en México y su origen como animal doméstico en la cultura y historia de Mesodérmica con el enfoque de la unidad fundamental de las sociedades iberoamericanas de la dualidad del trabajo en la milpa y la cultivación de la agricultura de guajolote.

The present study was conducted to evaluate the lipid and protein oxidation responses of cold stored turkey meat using chitosan‐contained nanoemulsions supplemented with the essential oils of two aromatic plants including Zataria multiflora Boiss and Bunium persicum Boiss. Chemical traits such as total volatile basic nitrogen (TVB‐N), peroxide value (PV), thiobarbituric reactive substances (TBARs), free fatty acids (FFA), fatty acid composition and TC (total carbonyl) of samples were carried out at 4°C. Moreover, their pH and sensory properties were also determined at the same conditions. The initial value of the TVB‐N (2.24 mg N/100 g) reached 20.81 mg N/100 g. TVB‐N values achieved for all meat samples were lower than the highest acceptable limit (28–29 mg N/100 g). In all the treatments, PV and TBARs values were increased until day 10, and afterward a decrease was observed until day 20 of storage. TBARs values of the samples (mg MDA/kg) ranged from 1.97 ± 0.04 to 4.48 ± 0.39 in CNE + ZEO 1% to 2.72 ± 0.32 to 6.66 ± 0.21 in CON at zero time and day 5, respectively. FFA and TC were enhanced at a slower rate in the treated samples. The most efficient treatment against chemical deterioration was found to be CNE + ZEO 1%. Chitosan and sonicated chitosan treatments had the highest color score and lowest odor score at zero time. The obtained results suggested coating turkey meat fillets with ZEO and BEO as an effective strategy to delay at their chemical deterioration. Practical Application: The spoilage risk of fresh products is higher than other foods. Turkey meat spoils because of biological reactions such as the oxidation of lipids and protein, the action of endogenous enzymes, and the metabolic activities of microorganisms that end in a short shelf life. The oxidation of lipids not only reduces or retards, but also inhibits by edible coatings. Edible coatings formed from bioactive compounds would effectively provide possibility of active compounds onto surface of minimally processed foods. Therefore, application chitosan‐loaded nanoemulsion coating containing Zataria multiflora Boiss and Bunium persicum Boiss essential oils is recommended in food industry especially for poultry industry to increase the chemistry and sensory quality of turkey breast fillets. [ABSTRACT FROM AUTHOR]

Turkey production is an important and highly profitable business in agricultural industry with a rising global demand for its products. However in Nigeria, turkey production remained at the smallholder level, receiving little attention compared to other birds such as chicken. The objective of this study therefore, was to assess the level of turkey production, management practices, breeding characteristics, consumption pattern and associated challenges in Maiduguri and its environs. A total of two hundred (200) turkey farmers were randomly selected, interviewed and served with structured questionnaire within the study areas. It was observed that high cost of feed negatively affects farmers in venturing into turkey production. However, diseases particularly turkey pox was also a major challenge militating against turkey production amongst the interested individuals. The result further indicates that semi-intensive management system was the predominant method of management adopted by small-scale turkey keepers in the study areas. Most of the respondents within the study areas have little or no knowledge of artificial insemination techniques in turkey breeding, but they are interested in the assisted reproductive technology. Those involved in turkey farming were mostly young to middle aged people that require technical and financial support, encouragement and special training on contemporary turkey farming and artificial insemination. Few farmers in the study area consumed turkey meat, while majority sold the bird and others consumed the eggs. In conclusion, turkey farming is relatively a new poultry enterprise in the study area. Those involved in turkey farming were mostly young to middle aged people that require technical and financial support, encouragement and special training on contemporary turkey farming and artificial insemination. Problems of disease management and prevention together with lack of capital and high cost of feed were observed to be the major factors limiting turkey production in the study area. [ABSTRACT FROM AUTHOR]

The present study was conducted to determine the antimicrobial and antioxidant attributes of chitosan (CH) incorporated with Berberis vulgaris extract (BE) and Mentha pulegium essential oil (MEO) on the shelf life of turkey breast meat packaged with modified atmosphere packaging (MAP: 80% CO2 and 20% N2) at refrigerated temperature. The alterations in thiobarbituric acid value (TBARS), total volatile base nitrogen (TVBN), pH, color, odor, texture, and taste, as physico-chemical and sensorial factors, were investigated. In addition, lactic acid bacteria (LAB), Enterobacteriaceae, yeasts–molds, Pseudomonas spp., and total viable counts (TVC) for microbial situation were monitored during 25 days of storage. The outcomes of microbial counts and lipid oxidation revealed a significantly lower count and oxidation level in CH-BE 2%-M and CH-BE 4%-M treatments on the 25th day of storage. According to these outcomes, the appropriate method of CH coating incorporated with BE and MEO could be an enhancing approach to decreasing deterioration of turkey meat in modified atmosphere packaging. [ABSTRACT FROM AUTHOR]

This work was carried out to evaluate the microbial and chemical attributes as well as sensory characteristics of turkey breast meat coated with chitosan incorporated with 1% of Origanum vulgare essential oils (oregano EOs) and 1 or 2% of grape seed extract (GSE) stored at refrigerator for 20 days. Gas chromatography–mass spectrometry (GC–MS) assay represented that oregano EO is rich in phenolic compounds mainly carvacrol and thymol. Lipid oxidation, as showed by thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) values were significantly (P < 0.05) lower in combined treatments containing both oregano EO and GSE which were 0.71 MDA/kg and 10.04 mg N/100 g, respectively in the chitosan containing 2% GSE and 1% oregano EO treatments. The minimum count of total viable count (TVC), Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria (LAB) and yeast-mold were also determined in these treatments which determined 3.54–4.51 Log CFU/mL on day 20 of cold storage. These combined treatments also obtained the highest sensory scores (the overall acceptability was about 7) due to effective delaying microbial and oxidation activities. Therefore, chitosan-based coating containing GSE and oregano EOs can enhance microbial, chemical and organoleptic properties of fish turkey meat under refrigerated storage. [ABSTRACT FROM AUTHOR]

Background: The Thermo Scientific RapidFinder™ Salmonella species, Typhimurium and Enteritidis Multiplex PCR Kit is a real-time multiplex PCR assay for the detection and differentiation of Salmonella species, Salmonella Typhimurium, and S. Enteritidis from poultry, pork, and environmental samples. The method has previously been granted certification as Performance Tested MethodSM (PTM) 081701, validated according to the AOAC Research Institute (RI) PTM program for poultry (chicken thighs with skin, chicken wings with skin, and chicken nuggets), raw pork sausage matrixes, and stainless steel environmental surface sponges. Objective: This report details the method modification study to validate ground turkey (375 g sample size), chicken carcass rinse, and shell egg matrixes. Methods: The candidate method was compared with the U.S. Food and Drug Administration's Bacteriological Analytical Manual Chapter 5 for shell eggs and the U.S. Department of Agriculture Food Safety and Inspection Service's Microbiology Laboratory Guidebook 4.09 for ground turkey (375 g) and chicken carcass rinse matrixes. Results: The statistically significant differences found between the candidate and reference methods upon analysis by probability of detection were in favor of the candidate method. Inclusivity and exclusivity testing demonstrated that the RapidFinder Salmonella species, Typhimurium and Enteritidis Multiplex PCR Kit was able to detect all the major groups of Salmonella. All exclusivity isolates were correctly excluded. Conclusions: The data presented in this report show that the candidate is suitable for the detection and differentiation of Salmonellae from shell egg, chicken carcass rinse, and ground turkey (375 g) matrixes. Highlights: Thermo Scientific RapidFinder Salmonella species, Typhimurium and Enteritidis Multiplex PCR Kit (candidate method) matrix claims extended to include ground turkey (375 g), chicken carcass rinse and shell egg samples. [ABSTRACT FROM AUTHOR]

The present study investigated the biological properties of carotenoproteins extract (CPE) from blue crab shells as well as the influence of its addition on the quality of turkey meat sausages (TMSs) containing reduced amounts of nitrites. CPE exhibited antioxidant activity in a dose-dependent manner evaluated through different in vitro antioxidant assays, and interesting antimicrobial potential. Moreover, data revealed that CPE incorporated in TMSs in combination of reduced-nitrites levels effectively inhibited thiobarbituric acid substances (TBARS) and conjugated dienes formation, and thereby, the degree of lipid oxidation. The investigation of their antioxidant activity exhibited higher potential of CPE-treated TMSs based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay. Further, CPE was able of TMSs myoglobin oxidation inhibition, with a significant improvement in the transformation of the Heme iron and lower free fatty acids (FFAs) contents. A significant stability in the color parameters of the CPE-added TMSs was as well noticed. Interestingly, CPE exhibited distinguishable antimicrobial activities in the TMSs within a shelf life of 10 days, as revealed by the estimation of total mesophilic flora (TMF). These results demonstrate that CPE, endowing with high antioxidant and antimicrobial activities, could be used as natural additive in functional foods. [ABSTRACT FROM AUTHOR]

The purpose of this study was to form new dispersion systems based on chemically interesterified waste turkey fat containing sesame oil (2:3 wt./wt.) and to evaluate effectiveness of synthetized diacylglycerols stabilizing these emulsions. Sesame oil was used to enrich and improve turkey fat’s composition with unsaturated fatty acids derived from oil. Physical properties of raw fats and fat blends (before and after the reaction) were determined. Increase of acid value and crystallization point was noted after the reaction, and no changes occurred in the fatty acid composition of the sesame oil and turkey fat blends. Diacylglycerols were synthesized from specified monoacylglycerols, then purified, and analyzed by means of Gel Permeation Chromatography (GPC) and Thin-Layer Chromatography (TLC). The role of the amount of synthetically obtained diacylglycerols (DAG) as emulsifiers in obtaining the stable emulsion product was examined. 6% (wt./wt.) was found to be the smallest amount of DAG emulsifier needed to properly stabilize the prepared emulsions. The proposed new emulsion products could be applied as new food product formulations like mayonnaise sauces or dressings. Such formulations containing beneficial fats like turkey fat or sesame oil, as well as new structured diacylglycerols could meet customer requirements. [ABSTRACT FROM AUTHOR]

Valorization of avian by-products such as turkey ( Meleagris gallopavo ) proventriculus in the preparation of milk clotting enzymes constitutes an alternative to commercial rennet. The clotting enzyme of Meleagris gallopavo has been prepared by ammonium sulfate at 50% saturation followed by purification by cation-exchange fast protein liquid chromatography (FPLC), and determination of the clotting protease activity performed on milk incubated at 35 °C. The clotting fractions are concentrated and dialyzed against Tris/HCl pH 7.0 through a membrane with cutoff 8000 Da, and separated by anion-exchange FPLC. The coagulating fractions obtained by cation-exchange chromatography are also separated by reversed-phase high-performance liquid chromatography, which revealed only one fraction able to coagulate milk. Electrophoresis analysis revealed a band with apparent molecular mass of 36.5 kDa and seemed to correspond to pepsin-like enzyme according to primary sequence alignment analyses. Maximal clotting activity was obtained for optimal conditions of temperature of 55 °C and pH 5.4. [ABSTRACT FROM AUTHOR]

Effects of five different batches of wheat distiller’s dried grains with solubles (DDGS) were used to investigate bioavailability of energy and nutrients for turkeys. The laboratory analysis of the DDGS showed the largest variations for soluble non-starch polysaccharides, oil and ash. In total, 96 birds were fed one of six mash diets. The basal diet contained per kilogram 535 g wheat and 300 g soya bean meal, corresponding to 247 g crude protein and 12.6 MJ N-corrected apparent metabolisable energy (AMEn). Another five diets contained per kilogram 200 g of each DDGS samples in replacement for basal diet. Each diet was fed to eight pens with two female Premium turkeys following randomisation. The AMEn and the nutrient retention coefficients of the pure DDGS samples were obtained using the substitution method. The AMEn of the DDGS from batch A was higher (p = 0.048) compared to those from batches B and C, but did not differ from DDGS samples D and E. There were no differences in dry matter retention, nitrogen retention and fat digestibility between the DDGS samples tested. The AMEn of the DDGS samples correlated positively (p < 0.05) to the starch (r = 0.895) and the non-soluble non-starch polysaccharides contents (r = 0.940), and the red index of lighting (a) (r = 0.916), respectively. In general, findings from this study indicate bioavailability of energy and most nutrients to be in the range of published data with turkeys, and to vary between batches. [ABSTRACT FROM AUTHOR]

Sectioned and formed turkey breast and roast beef were manufactured with four salt concentrations (1.0%, 1.5%, 2.0%, and 2.5%, meat block basis). After cooking, chilling, and slicing, samples were evaluated throughout 18 weeks of storage for various quality parameters, and microbial community changes. Microbial community changes were analyzed using 16S rRNA gene sequencing for the V4 region. Bacterial richness decreased over storage time ( P = .040) and as salt concentration increased ( P  = .021). Microbial communities were dominated by bacteria from family Pseudomonadaceae, regardless of treatment or storage time. Salt reduction had greater negative effects on cooking yield ( P  < .001), hardness ( P  = .006), cohesiveness ( P  = .031), and chewiness ( P  = .007) in beef samples compared to turkey. Results from this study indicate that Pseudomonas are dominant spoilage organisms found in cooked meat microbial communities during storage. Furthermore, quality aspects were more negatively affected by salt reduction in sliced roast beef compared to sliced turkey breast. [ABSTRACT FROM AUTHOR]

In conventional meat-type (British United Turkey (B.U.T.) Big 6) turkey hearts, it has been shown that all cardiac chambers exhibit down-regulation of the β1-adrenoceptors (β1-AR) and concomitantly cAMP accumulation with increasing age regardless of sex. In this study we proved the hypothesis that breed differences exist in age-dependent alterations in the β1-AR system. Right (RA) and left (LA) atrial as well as right (RV) and left (LV) ventricular tissues were collected from male and female Cröllwitzer "wild-type" turkey poults of increasing age (6 wk, 12 wk, 16 wk, 21 wk). The β1-AR density and function were quantified by (-)-[125I]-iodocyanopindolol (ICYP) radioligand binding analysis in cell membranes from 4 cardiac chambers. Basal and stimulated cAMP production was determined as indicator of the receptor function. Wild-type turkeys showed significantly higher heart to body weight ratio than the meat-type B.U.T. Big 6 turkeys. In both sexes of Cröllwitzer turkey hearts, the β1-AR density decreased with age but significance was reached in male cardiac chambers. The receptor affinity (KD) and subtype distribution were not altered. Sex had no effect on agerelated decrease in receptor density but had an effect on adenylate cyclase (AC) activity and subsequently cAMP production. In male Cröllwitzer turkey hearts of all ages, cAMP remained at same level, whereas this was even increased in female cardiac chambers. Thus, breed affected age-related receptor-, G-protein and AC-stimulated cAMP formation in normal ventricles and atria, with females exhibiting pronounced increase with age. This suggests that the receptor signaling in wild-type turkey hearts is not as blunted as in hearts of meat-type turkey poults in which stressful farming conditions and fast growing lead to receptor down-regulation. [ABSTRACT FROM AUTHOR]

This study evaluated the effect of a plant sterol-enriched turkey product on cholesterol bio-accessibility during in vitro digestion and cholesterol uptake by Caco-2 monolayers. Turkey products, one plant sterol-enriched (PS) and one plant sterol-free (C), were produced in an industrial pilot plant. Before simulated digestion, matrices were spiked with cholesterol (1:5 weight ratio of cholesterol to plant sterol). Plant sterols were included at a concentration equivalent to the minimum daily intake recommended by the European Food Safety Authority (EFSA) for cholesterol lowering. After simulated digestion, the percentage of cholesterol micellarization and uptake by Caco-2 cells in the presence of PS meat were measured. Compared to C meat, PS meat significantly inhibited cholesterol micellarization on average by 24% and Caco-2 cell accumulation by 10%. This study suggests that plant sterols in meat can reduce cholesterol uptake by intestinal epithelia and it encourages efforts to make new PS-based functional foods. [ABSTRACT FROM AUTHOR]

The fat content of Bologna-type turkey sausages was partially replaced with pea fiber or potato starch. Textural properties of full fat turkey sausage were mainly restored in sausages when fat was partially replaced with some levels of pea fiber (0.6, 1.2%) or potato starch (1.9%). Authors observed significant correlation (P<0.01) between instrumentally measured values of hardness and chewiness and sensory ratings of low fat sausages. [ABSTRACT FROM AUTHOR]

This study was conducted to characterize the pink pigments associated with storing presalted (2%) and ground turkey breast trim at different processing conditions. Four treatments included: treatment (no NaCl, stored for 7 d before being cooked), treatment 2 (NaCl added and stored for 7 d before being cooked), treatment 3 (NaCl added and immediately cooked), and treatment 4 (stored for 7 d before NaCl added and cooked). All treatments were cooked to 4 endpoint temperatures (71.1, 73.9, 76.7, and 79.4°C). Processing conditions affected the pink defect in cooked ground turkey breast. Undenatured myoglobin in salted meat (treatment 2, 3, 4) still remained (17 to 19%) after cooking. Salted and stored ground turkey (treatment 2) produced a cooked product with the most reducing condition (lowest oxidationreduction potential, ORP) and one of the most red coloration (CIE a* values). Final internal temperature had limited effects on pigment properties. ORP was similar across cooking temperatures but CIE a* values decreased with temperature. Even at 79.4°C, 15% undenatured myoglobin remained. Cooking yield decreased with temperature as expected (92.8 to 89.5%). Results indicate that to limit the degree of the pink color development processors should avoid storage of ground turkey, particularly when mixed with salt, as it favors the formation of nicotinamide-denatured globin hemochrome. [ABSTRACT FROM AUTHOR]

1. The objective of this work was to determine the effect of slaughter age and stunning method on the quality of turkey meat from poultry processing plants. 2. One hundred B.U.T. Premium turkeys were divided into 4 groups of 25 animals according to slaughter age (15 or 17 weeks) and CO2stunning procedure (G1 stepwise: step1: 30% CO2, 15 s; step 2: 55% CO2, 40 s; step 3: 70% CO2, 45 s; G2: progressive increase of the CO2concentration at a rate of 0.8% per s for 100 s). The quality of the breast meat was determined in fillets taken at differentpost-mortemtimes. 3. There were differences between the stunning groups for several variables (pH: 6.01 ± 0.01 and 5.95 ± 0.02;a*: −1.84 ± 0.05 and −2.21 ± 0.04;b*: 4.99 ± 0.15 and 4.68 ± 0.16; drip loss: 0.85 ± 0.02 and 0.71 ± 0.02 for G1 and G2, respectively), while no significant differences were found forL*, cooking loss and texture analysed with a Warner Bratzler Shear Force cell (WBSF). 4. Slaughter age had a significant effect on all the parameters studied (pH: 6.01 ± 0.01 and 5.95 ± 0.01;a*: −2.21 ± 0.05 and −1.88 ± 0.05,b*: 5.50 ± 0.17 and 4.42 ± 0.15; drip loss: 0.71 ± 0.02 and 0.86 ± 0.02, cooking loss: 12.56 ± 0.22 and 14.69 ± 0.16 for turkeys slaughtered at 15 and 17 w, respectively) except onL* and WBSF. 5. The ageing of the meat affected pH, colour values, drip loss and WBSF, with differing degrees of evolution: mean values ofL* (39.36 ± 0.35. 45.77 ± 0.20 and 46.30 ± 0.24, for 20 min, 24 h and 7 dpost mortem, respectively) and drip loss (0.75 ± 0.03 and 0.84 ± 0.02 for 24 h and 7 dpost mortem, respectively) increased, those ofa* (−1.77 ± 0.08, −1.94 ± 0.07 and −2.22 ± 0.05 for 20 min, 24 h and 7 dpost mortem, respectively) and WBSF decreased (3.73 ± 0.06 and 2.63 ± 0.04 for 24 h and 7 dpost mortem, respectively), those of pH decreased in the first 24 h and remained stable for the next 6 d (6.19 ± 0.02, 5.87 ± 0.01 and 5.88 ± 0.01), and those ofb* increased in the first 24 hpost-mortemand remained stable for the next 6 d (3.26 ± 0.31, 5.86 ± 0.16 and 5.47 ± 0.08). 6. The results revealed no critical differences between stunning methods, and suggest that animals slaughtered at 15 weeks present higher quality meat than those slaughtered at 17 weeks. [ABSTRACT FROM PUBLISHER]

The aim of the study was to determine the effects of adding of coriander extracts to turkey meatballs. Meat samples were stored in modified atmosphere at 4°C ± 1°C for 9 days. The addition of coriander extract at 500 ppm level delayed the process of lipid oxidation for the period of 6 days of storage and growth inhibition of aerobic microorganisms for the period of 9 days of storage. The usage of a dose of 500 ppm as well as a dose of 200 ppm had no significant effect on the sensory features, but had an impact on colour parameters of the meatballs. In the groups with coriander extract, volatile terpenes were identified. [ABSTRACT FROM AUTHOR]

In this study, bacteriocin 'BacTN635' was used to maintain quality and extend shelf life of refrigerated turkey meat sausage. Connections between lipid and protein oxidations and instrumentally textural changes using Bayesian networks during storage of turkey meat sausage were also studied. BacTN635 slowed down metmyoglobin and carbonyl group accumulation and delayed the disappearance of sulphydryl proteins ( P < 0.05) in turkey meat sausage. This bacteriocin led to a decrease in primary and secondary lipid oxidation ( P < 0.05) and enhanced texture characteristics of sausage by reducing hardness ( P < 0.05) and controlling the elasticity lose during refrigeration. We have also investigated the correlations between protein and lipid oxidation and instrumentally measured the parameters of turkey meat sausage treated by BacTN635. The developed model, based on Bayesian network techniques, can automatically learn emerging models in data to explain protein and lipid oxidation and texture modification relationships. Equally, sensorial parameters were used for constructing regression models to predict overall acceptability. In conclusion, BacTN635 could be a promising tool for extending the safety and quality of refrigerated turkey meat sausage. This bacteriocin could be a strong candidate for future applications in a wide range of meat products. [ABSTRACT FROM AUTHOR]

Individual differences in fearfulness play an important role in economically important traits in farm animal. Fearfulness in livestock is usually measured objectively and efficiently through behavioural testing. The present study was conducted to assess the behavioural response to open field tests of fear in two (light and heavy) genotypes of turkeys in Nigeria. 100 poults (50 per genotype) were randomly selected to evaluate response to six open field tests of fear in Nigerian local and Nicholas White poults at 4, 8, 12, and 16 weeks. The six open field tests of fear employed were latency to ambulate; latency to vocalize; number of vocalisations; number of squares entered; number of times defecated; and escapes attempts. The results showed that there was variation in the response of the two genotypes to the six open field tests of tests of fear. The percentage of nonresponder to the six open field tests was higher in Nicholas White than the Nigerian Local poults at 4, 8 and 12 weeks. The results on latency to ambulate, vocalize and make escape attempt suggests higher fearfulness in Nigerian Local poults. Higher proportion of older birds (> 8 weeks) of both genotypes respond faster to open field tests than younger birds (≤ 8 weeks). There is the need for further study to understand the mechanisms underlying age related bahavioural response pattern to fear in turkey. [ABSTRACT FROM AUTHOR]

The records of 142, twenty-week old turkey hens were used to assess egg production, egg quality traits and their correlations with body weight in Nigeria Local, Nicholas White and their reciprocal crossbred hens. The birds were raised over a period of 52 weeks laying period to assess Age at first egg laid (AFE), Hen Body Weights at first egg (HBW), Egg Number (EN), Egg Weight (EW), Egg mass (EM), Hen Day Production (HDP),Feed Intake (FI), Feed per Egg (F/E) and Feed per Gramme Egg (FGE). Ten eggs were selected weekly to assess the following egg quality traits: Egg Length (EL), Egg Breadth (EB), Egg Index (EI), Egg Shell Thickness (SHT) and Shell Weight (SHW). The results showed that significant differences (p<0.05) among genotypes in age at first egg, hen body weight at first egg, Egg number, Egg mass and Hen day production. The Lowest age at first egg, hen body weight at first egg, Feed intake, Feed per egg and Feed per gram egg occurred in purebred Nigerian local (272.23± 4.41days, 2905.47 ± 11.20 g, 46903.92±236.81, 829.71±420.35and 12.64± 6.40, respectively) while the highest values for these traits (except for Feed per egg and Feed per gramme egg) were occurred in purebred Nicholas White. The Nigerian local hen was significantly higher (p<0.05) in egg number, egg mass and hen day production than Nicholas White and crossbred hens. However, the eggs laid by Nicholas White and crossbred hens were significantly heavier (p<0.05)in weight. Generally, crossbred hens were intermediate between the two purebred genotypes in egg production indices. The eggs from crossbred NWxNL hens were slightly lower in weight compared with eggs obtained from its reciprocal (69.99 ± 1.07g vs 71.24± 1.17g). The higher number of eggs produced by crossbred NWxNL than its reciprocal may be due to maternal effect of Nigeria local hens. Significant positive correlations (p<0.05) were obtained between hen's body weight and EL, SHT and SHW in all the four genotypes. Significant positive correlation (p<0.05) occurred among the measurements of EW, EL, SHT and SHW in Nicholas White and crossbred hens. The study therefore recommended the crossing of Nicholas males with Nigerian local hens to improve the overall productivity of turkey hens in Nigeria. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of irradiation on lipid/protein oxidation, color changes, and off-odor volatiles production in uncured and cured cooked turkey meat products. Uncured cooked turkey breast meat and cured commercial turkey breast rolls and ham were prepared and irradiated at 0, 1.5, 3.0, and 4.5 kGy using a linear accelerator. The results showed that irradiation had little effects on lipid oxidation of cured cooked turkey products, but accelerated lipid oxidation in uncured cooked turkey breast meat (P < 0.05). Protein oxidation was increased both in cured and uncured meats (P < 0.05), but more in cured cooked meat by irradiation. The redness of uncured cooked turkey was increased (P < 0.05), but the redness of cured cooked turkey meat was faded by irradiation (P < 0.05). Irradiated cured cooked turkey meat products produced less off-odor volatile compounds (dimethyl disulfide, 3- methyl/2-methyl-butananl, and hexanal) than irradiated uncured cooked meat products due to various additives in the cured meat products. Our results suggested that irradiation resulted in different chemical reactions to pigments in uncured and cured cooked turkey meat products, but cured cooked turkey meat products have a higher tolerance to odor deterioration than uncured cooked turkey meat products. [ABSTRACT FROM AUTHOR]

Over the past years, turkey meat has gained a prominent position in the global market. As lysine (Lys) is among the main essential amino acids (AA) for protein deposition in the carcass, defining Lys requirements can contribute to improving the performance and carcass yield of turkey for meat production. Thus, the objective of this study was to evaluate if the digestible Lys levels proposed by breeder’s guidelines are adequate to achieve the best performance in the used rearing and feed conditions of this study. In each phase, 800 female turkeys of the BUT (British United Turkey) hybrid strain were used. The turkeys were distributed in a completely randomized design in experiment 1 (initial phase: 0–25 d) and in a randomized block design in experiment 2 (growth phase: 26–48 d) and experiment 3 (finishing phase: 49–68 d). The treatments consisted of graded levels of digestible Lys with eight replications of 20 turkeys each. The digestible Lys levels tested were 13.6, 14.5, 15.8, 16.9 and 18.2 g/kg in the initial phase; 12.2, 13.2, 14.4, 15.4 and 16.2 g/kg in the growth phase; and 9.7, 10.4, 11.4, 12.1 and 13.7 g/kg in the finishing phase. The average daily gain (ADG), average daily feed intake (ADFI), feed efficiency (FE) and carcass yield (CY) were evaluated. The ADG, FE and CY data were improved by the digestible Lys levels (P < 0.05), and the data were adjusted to the quadratic and broken line functions. The digestible Lys level was estimated by the first intercept of the quadratic function with the plateau of the broken line function. At the end of experiment 3, the CY was evaluated (at 68 d). The digestible Lys level for better ADG and FE were, respectively, 16.69 g/kg and 16.55 g/kg in the initial phase, 14.25 g/kg and 14.15 g/kg in the growth phase, and 12.23 g/kg and 12.07 g/kg in the finishing phase. The digestible Lys level for CY was 12.32 g/kg. The current study concludes that digestible Lys levels are in the range of the nutritional guidelines for the strain used, except in the initial phase. Due to the difference in the initial recommendation, these levels should be validated in further investigations through performance trials. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of dietary replacement of soybean meal (SBM) with faba beans (FB) seeds with a different content of condensed tannins on growth performance and carcass traits and breast meat characteristics in finisher turkeys (13–18 weeks of age). Male Hybrid Converter turkeys were divided into 7 groups corresponding to 7 different finisher diets: a control diet, which contained SBM, and experimental diets where SBM was replaced with 100, 200 and 300 g/kg of high-tannin (HT) or low-tannin (LT) faba beans. Condensed tannin content was 10-fold higher in HT faba beans than in the LT variety (7.84 vs 0.76 mg/g DM, respectively). Regardless of FB variety, dietary inclusion of FB up to 300 g/kg instead of SBM had no adverse effects on the productive parameters or carcass traits of finisher turkeys. The replacement of SBM meal with FB as the dietary protein source had no influence on the proximate chemical composition, physicochemical properties or sensory attributes of turkey meat. In comparison with HT faba beans, LT faba beans did not affect feed intake, body weight gain or the mortality rates of finisher turkeys, but they significantly ( P = 0.014) improved the feed conversion ratio. The breast meat of turkeys fed diets supplemented with HT faba beans was darker ( P = 0.012), with a lower contribution of yellowness ( P = 0.010), and it had a lower content of dry matter ( P = 0.036) and ash ( P < 0.001) than the meat of turkeys fed diets containing LT faba beans. Diets with HT and LT faba beans changed the proportions of only a few fatty acids (FA) in turkey meat, but the health related lipid indices of meat, such as the concentrations of n -6 PUFAs, n -3 PUFAs and the n -6/n-3 PUFA ratio, were not influenced by the alternative protein source and the faba bean variety. In conclusion, both LT and HT faba beans (containing 0.76 and 7.84 g/kg of tannins, respectively) can be added to turkey finisher diets at up to 300 g/kg as an effective substitute for SBM without compromising the key variables of performance and with no negative effects on carcass traits and breast meat quality parameters. [ABSTRACT FROM AUTHOR]

A Bayesian statistical temporal-prevalence-concentration model (TPCM) was built to assess the prevalence and concentration of pathogenic campylobacter species in batches of fresh chicken and turkey meat at retail. The data set was collected from Finnish grocery stores in all the seasons of the year. Observations at low concentration levels are often censored due to the limit of determination of the microbiological methods. This model utilized the potential of Bayesian methods to borrow strength from related samples in order to perform under heavy censoring. In this extreme case the majority of the observed batch-specific concentrations was below the limit of determination. The hierarchical structure was included in the model in order to take into account the within-batch and between-batch variability, which may have a significant impact on the sample outcome depending on the sampling plan. Temporal changes in the prevalence of campylobacter were modeled using a Markovian time series. The proposed model is adaptable for other pathogens if the same type of data set is available. The computation of the model was performed using OpenBUGS software. [ABSTRACT FROM AUTHOR]

The objective of this study was to measure the antioxidant activity of peach skin and test the antioxidant effect of peach skin powder on cooked ground turkey meat during 12 d of refrigerated storage. Antioxidant activity of 3 cultivars of peaches grown in South Carolina was first evaluated by 3 antioxidant assays. The peach variety O'Henry showed the greatest antioxidant effect and therefore was used for further study. Two levels of peach skin powder (0.5%, 1%) and 0.01% butylated hydroxylanisole (BHA) were applied to ground turkey meat. Oxidation of cooked turkey meat was measured by detection of hexanal using gas chromatography-mass spectrometry. Results indicated that all levels of peach skin powder used in this study had an antioxidant effect on ground turkey with a greater effect at the higher concentration. O'Henry peach skin powder was as effective as BHA in preventing oxidation at the levels tested. [ABSTRACT FROM AUTHOR]

Irradiation had little effects on the thiobarbituric acid reactive substances (TBARS) values in ready-to-eat (RTE) turkey meat products, while it increased protein oxidation at 4.5 kGy. The volatile profile analyses indicated that the amount of sulfur compounds increased linearly as doses increased in RTE turkey meat products. By correlation analysis, a positive correlation was found between benzene/ benzene derivatives and alcohols with lipid oxidation, while aldehydes, ketones and alkane, alkenes and alkynes were positively correlated with protein oxidation. Principle component analysis showed that irradiated meat samples can be discriminated by two categories of volatile compounds: Strecker degradation products and radiolytic degradation products. The cluster analysis of volatile data demonstrated that low-dose irradiation had minor effects on the volatile profile of turkey sausages (<1.5 kGy). However, as the doses increased, the differences between the irradiated and non-irradiated cured turkey products became significant. [ABSTRACT FROM AUTHOR]

Background: The need for organic food of animal origin has increased rapidly in recent years. However, effects of organic animal husbandry on food safety have not been rigorously tested especially in meat turkey locks. This study provides for the first time an overview on the prevalence and genetic diversity of Campylobacter species (spp.) in five organic meat turkey farms located in different regions in Germany, as well as on potential risk factors of bacterial spreading. Thirty cloacal swabs as well as water samples and darkling beetles were collected from each lock and examined for the presence of Campylobacter by conventional and molecular biological methods. The isolates were genotyped by flaA-RFLP . Results: Campylobacter spp. were detected in cloacal swabs in all 5 turkey locks with prevalence ranged from 90.0 to 100 %. 13 cloacal swabs collected from birds in farm III and IV were harboured mixed population of thermophilic campylobacters. In total, from 158 Campylobacter isolated from turkeys 89 (56.33 %) were identified as C. coli and 69 (43.76 %) as C. jejuni. Three Campylobacter (2 C. jejuni and 1 C. coli) were detected in drinkers of two farms and 3 C. coli were isolated from darkling beetles of one farm. No Campylobacter were isolated from main water tanks. flaA-RFLP assay showed that turkey farms can harbour more than one genotype. In a single turkey two different genotypes could be detected. The genotypes of campylobacters isolated from water samples or beetles were identical with those isolated from turkeys. No effect was found of some environmental parameters [ammonia concentration (NH3), carbon dioxide concentration (CO2), relative humidity (RH) and air temperature)] on Campylobacter prevalence in organic turkey farms. Additionally, drinking water and darkling beetles might be considered as risk factors for the spreading of Campylobacter in turkey locks. Conclusions: This study highlights the high prevalence and genotypic diversity of Campylobacter spp. isolated from organic turkey locks. Further research is needed to assess other potential risk factors responsible for bacteria spreading in order to mitigate the spread of Campylobacter in organic turkey locks by improving biosecurity control measures. [ABSTRACT FROM AUTHOR]

A total of 160 samples of fresh wheat bread and rice from Turkey were analysed for the presence of ochratoxin A (OTA). The samples were analysed using a high performance liquid chromatography coupled with fluorescence detection (HPLC-FLD). The method was previously validated and showed good selectivity, linearity, sensitivity and accuracy. The uncertainty associated with the analytical method was less than 20%. OTA was found in 9.8% of wheat bread (10 out of 102 samples) and 5.2% of rice (3 out of 58 samples) at levels ranging from

Turkey skin is used as a source of fat in finished ground turkey products. Salmonella-contaminated skin may potentially disseminate this pathogen to ground turkey. The objective of this study was to determine and compare Salmonella levels (presence and numbers) associated with the skin of turkey parts (i.e., drumstick, thigh, and wing). Over a 10-month period, 20 turkey flocks expected to be highly contaminated with Salmonella based on boot-sock testing data of turkey houses were sampled. A total of 300 samples per type of turkey part were collected postchill and were tested for Salmonella using the mostprobable- number (MPN) and enrichment methods. Overall, Salmonella was detected in 13.7, 19.7, and 25.0% of drumstick skin, thigh skin, and wing skin samples, respectively. Salmonella prevalence from wing skin was significantly higher (P < 0.05) than in drumstick skin, but the difference was not significant (P > 0.05) when compared with thigh skin. Salmonella was 2.4 times more likely to be present from thigh skin (odds ratio = 2.4; P < 0.05) when the pathogen was found from wing skin. Salmonella mean numbers from drumstick, thigh, and wing were 1.18, 1.29, and 1.45 log MPN per sample, respectively; these values were not significantly different [P > 0.05). Based on our findings, the high prevalence of Salmonella associated with the skin of turkey parts could be a potential source for ground turkey contamination. [ABSTRACT FROM AUTHOR]

The effect of salt content, pressing and moisture content on textural, micro structural and color characteristics, adsorption isotherms and microbiological count of turkey breast meat were studied. There were no statistically significant differences (P ≥ 0.05) between samples including high salt-moisture and low salt-moisture for color (lightness, redness and yellowness) and textural properties of hardness, cohesiveness, springiness and chewiness parameters and they were determined as 59.10–65.76, 0.30–0.28, 1.27–1.19 and 22.44–22.21, respectively. Total mesophilic aerobic counts, Micrococcus / Staphylococcus counts and yeast/mold counts of samples including low salt and moisture were detected as 3.23, 0, 2.98 (log cfu/g) and they were lower than the same counts of samples including high salt and moisture which were found as 6.66, 6.69, 5.95 (log cfu/g) after 70 days of storage. The reduction of salt content did not increase the growth of these microorganisms if we also decrease the moisture content of turkey meat by freeze drying process. Increase of hardness of turkey meat by drying is not found related to shrinkages according to comparison of air and freeze drying. Reduction of moisture content to 40% reduced freeze dying time to 7 h from 27 h of complete drying in freeze dryer. [ABSTRACT FROM AUTHOR]

Interest in natural/organic meat products has resulted in the need to validate the effectiveness of clean label antimicrobials to increase safety and shelf life of these products. A Response Surface Methodology (RSM) was used to investigate the effects of varying levels of moisture, pH, and a commercial 'clean-label' antimicrobial (cultured sugar-vinegar blend; CSVB) on the growth rate of Listeria monocytogenes and Leuconostoc mesenteroides in uncured turkey stored at 4 °C for 16 wk. Twenty treatment combinations of moisture (60% to 80%), pH (5.8 to 6.4), and CSVB (2.5% to 5.0%) were evaluated during phase I to develop growth curves for both microbe types, whereas the interactive effects of pH (5.8 to 6.4) and CSVB (0.0 to 4.75) were tested in 16 treatment combinations during Phase II at a single moisture level using L. monocytogenes only. CSVB inhibited L. monocytogenes growth in 14 of the 20 treatments tested in Phase I and in 12 of the 16 treatments in Phase II through 16 and 8 wk, respectively. In contrast, CSVB had little effect on L. mesenteroides, with growth inhibited in only 4 of 20 treatments in Phase I and was therefore not tested further in Phase II. Significant interactions of the RSM design coefficients yielded a predictive model for L. mesenteroides growth rate, but due to lack of growth, no growth rate model was developed for L. monocytogenes. CSVB was found to be an effective antilisteral antimicrobial, while having little effect on a spoilage microorganism. [ABSTRACT FROM AUTHOR]

This research applied a new 1-step methodology to directly construct a tertiary model that describes the growth of Clostridium perfringens in cooked turkey meat under dynamically cooling conditions. The kinetic parameters of the growth models were determined by numerical analysis and optimization using multiple dynamic growth curves. The models and kinetic parameters were validated using independent growth curves obtained under various cooling conditions. The results showed that the residual errors (ε) of the predictions followed a Laplace distribution that is symmetric with respect to ε = 0. For residual errors, 90.6% are within ±0.5 Log CFU/g and 73.4% are ±0.25 Log CFU/g for all growth curves used for validation. For relative growth <1.0 Log CFU/g, 88.9% of the residual errors are within ±0.5 Log CFU/g, and 63.0% are within ±0.25 Log CFU/g. For relative growth of <2.0 Log CFU/g, 92.7% of the residual errors are within ±0.5 Log CFU/g, and 70.3% are within ±0.25 Log CFU/g. The scale and distribution of residual errors clearly suggests that the models and estimated kinetic parameters are reasonably accurate in predicting the growth of C. perfringens. Monte Carlo simulation was used to estimate the probabilities of >1.0 and 2.0 Log CFU/g relative growth of C. perfringens in the final products at the end of cooling. This probabilistic process analysis approach provides a new alternative for estimating and managing the risk of a product and can help the food industry and regulatory agencies assess the safety of cooked meat in the event of cooling deviation. [ABSTRACT FROM AUTHOR]

A novel method based on microwave-assisted extraction and dispersive liquid–liquid microextraction (MAE–DLLME) followed by high-performance liquid chromatography (HPLC) was developed for the determination of three polyamines from turkey breast meat samples. Response surface methodology (RSM) based on central composite design (CCD) was used to optimize the effective factors in DLLME process. The optimum microextraction efficiency was obtained under optimized conditions. The calibration graphs of the proposed method were linear in the range of 20–200 ng g −1 , with the coefficient determination ( R 2 ) higher than 0.9914. The relative standard deviations were 6.72–7.30% ( n = 7). The limits of detection were in the range of 0.8–1.4 ng g −1 . The recoveries of these compounds in spiked turkey breast meat samples were from 95% to 105%. The increased sensitivity in using the MAE–DLLME–HPLC–UV has been demonstrated. Compared with previous methods, the proposed method is an accurate, rapid and reliable sample-pretreatment method. [ABSTRACT FROM AUTHOR]

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Deli-style turkey breast cured with preconverted celery juice powder (CP) or sodium nitrite (SN) was manufactured with ingoing SN concentrations or equivalent of 0, 50, 100, 150, and 200 ppm. Cured and total meat pigment, salt, and water activity were measured on d 0; color, pH, and residual nitrite were measured on d 0, 7, 14, 21, 28, 35, and 42. Untrained panelists evaluated sensory traits of 50, 100, 150, and 200 ppm products. The interaction of nitrite concentration and source affected (P ≤ 0.05) b*, pH, and residual nitrite values. Less ingoing nitrite and increased storage resulted in less (P ≤ 0.05) residual nitrite in products. Sensory results suggested products made with 200 ppm nitrite from CP were less acceptable. Overall, CP and SN products were similar for several traits, but this study suggests that the inclusion of ingoing nitrite from CP may be limited to 100 ppm nitrite (0.46% addition) for acceptable deli-style turkey breast. [ABSTRACT FROM AUTHOR]

From clinical and microbiological perspectives, it is important to know which serogroups, virulence, and antibiotic resistance genes and antibiotic resistance patterns are present in Shiga toxin-producing E scherichia coli strains in poultry meats from turkey, quail and ostrich that have recently been added to the cart households. These were investigated in the present study. Five-hundred poultry meat samples were collected from the supermarkets of Isfahan province, Iran. Samples were cultured immediately and those that were E . coli-positive were analyzed for the presence of serogroups, antibiotic resistance genes and bacterial virulence factors. Antimicrobial susceptibility was performed using disk diffusion method. The prevalence rates of E . coli in ostrich, turkey and quail meat samples were 9.33, 23.52 and 27.77%, respectively. All of the enterohemorrhagic E . coli subtypes were positive for stx1, eae and ehly genes. The prevalence rate of stx1 gene in all attaching and effacing E . coli isolates was 100%. A significant difference was found between the frequency of AEEC (enteroadherent E . coli) and EHEC (enterohemorrhagic E . coli) subtypes ( P < 0.05). Among all serogroups studied, O26 and O157 had the highest prevalence. The most commonly detected antibiotic resistance genes in various poultry meat samples were tet A, CITM and aac(3)- IV. The highest level of antibiotic resistance was observed against tetracycline, ampicillin and gentamicin. Resistance against sulfamethoxazole and enrofloxacin was intermediate. Our findings should raise awareness about antibiotic resistance in poultry meats in Iran. It seems that sanitary conditions were not observed in Iranian poultry farms, slaughterhouses and supermarkets. Practical Applications Recognition of the new epidemiological aspects of Shiga toxigenic E scherichia coli helps us to know the exact routes of transmission and decisive origin of this bacterium. Consumption of ostrich, quail and turkey meats is popular among Iranian people, but there is no accurate inspection on their meats and carcasses. Quail and turkey meat samples were the most commonly contaminated, suggesting that they may be the reservoir of E . coli. High prevalence of virulence factors, antibiotic resistance genes and antibiotic resistance has also been reported. Due to the lower levels of antibiotic resistance, prescription of streptomycin, cephalothin and trimethoprim has been suggested for the treatment of food poisoning due to the Shiga toxigenic E . coli strains of bird meat. [ABSTRACT FROM AUTHOR]

Consumers show a preference for retail and market-ready cuts of turkey meat rather than entire carcasses. Carcass tissue composition changes as the bird grows, and tissue growth rates vary across the carcass. The objective of this study was to determine age-related changes in the tissue composition of carcass parts and in the distribution of lean meat, fat with skin and bones in turkey carcasses. The experimental materials comprised B.U.T. Big 6 turkeys: males between 2 and 20 weeks of age and females between 2 and 16 weeks of age. In males between 2 and 20 weeks of age, lean meat content expressed as a percentage of total lean weight in the whole carcass increased in the breast (3.4%) and legs (1.8%), and decreased in the wings (2.8%), back (1.5%) and neck (1%, P<0.01). Similar changes in the distribution of muscle tissue in the carcass were observed in females from 2 to 16 weeks, except for the back where no changes were found. The content of skin with subcutaneous fat decreased considerably in the neck and wings, particularly in males older than 16 weeks and in females older than 12 weeks (P<0.01). The smallest changes were noted in bone distribution in the carcasses of growing turkeys. Bone content expressed as a percentage of total bone weight in the whole carcass increased by 1.1% in the back (males from 2 to 20 weeks; females from 2 to 16 weeks, P<0.01), and decreased in the neck (by 2.0% in males and 1.7% in females, P<0.01) and wings (by 1.3% in males, P<0.05). Significant changes were also noted in the tissue composition of carcass parts in both males and females. [ABSTRACT FROM AUTHOR]

BACKGROUND Producing high-quality processed meats that contain reduced amounts of sodium chloride is a major challenge facing industry owing to the importance of sodium chloride toward the functional, microbial stability and sensory properties of these products. In order to create reduced sodium alternatives, a number of commercial salt replacers and flavor enhancers have entered the market; however, their ability to be applied in processed meats requires investigation. In this study, two salt replacers (Ocean's Flavor - OF45, OF60) and one flavor enhancer (Fonterra™ Savoury Powder - SP) were evaluated for their ability to effectively reduce sodium while maintaining the functional and sensory properties of turkey sausages. Functionality via instrumental measures (yield, purge loss, pH, expressible moisture, proximate composition, sodium content, color, texture), safety (microbiological assessment) and consumer acceptability were obtained on all samples. RESULTS All non-control treatments resulted in products with sodium chloride contents below Canada's Health Check™ Program target for processed meats. There was no detrimental effect on water binding and texture in treatments when NaCl was substituted with OF60 sea salt replacers. Sodium reduction had no negative effect on the shelf life of the turkey sausages with up to 60 days of refrigerated storage. Consumer acceptability for all attributes did not differ significantly, except for aftertaste, which scored lowest for OF45 compared with the control (regular NaCl content). CONCLUSION This work demonstrated that salt replacers could potentially substitute for NaCl in smoked turkey sausages; however, further flavor optimization may be required to suppress undesirable levels of bitterness elicited by some of these ingredients. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The effects of using different levels of turkey meat (0, 20, and 40%) on some quality properties of heat-treated sucuk were investigated. Lactic acid bacteria, Micrococcus/Staphylococcus, and Enterobacteriaceae counts were determined and pH and awanalyses were carried out, taking samples from the batter, and also after the fermentation, heat treatment, and drying stages. The sensory and volatile compounds analyses were carried out on the final product. The use of turkey meat had a very significant effect on the pH and awvalues. The stage of production also had very significant effects on the pH and awvalues as well as on the lactic acid bacteria and Micrococcus/Staphylococcus counts. Heat treatment increased the pH value of the product. In all groups, terpenes constituted a major part of the volatile compounds. The use of turkey meat affected a few volatile compounds. [ABSTRACT FROM AUTHOR]

The study presents a sensitive and reliable confirmatory method for the extraction, identification, quantification of five fluoroquinolones (FQ) namely enrofloxacin, ciprofloxacin, difloxacin, sarafloxacin and flumequine, in plasma, liver, kidney, muscle, skin + fat, lung and intestinal content from turkeys. For the extraction and matrix clean-up of FQ residues from all biological matrices, the Quick Easy Cheap Effective Rugged Safe (QuEChERS) methodology was adopted; only for plasma samples acetonitrile was used. The analyses were performed by liquid chromatography with mass spectrometry detection (LC–MS). LC separation was performed on a C18 Kinetex column (100 × 2.1 mm, 2.6 μm, Phenomenex, CA, USA) with gradient elution using ammonium acetate solution (10 mM, pH 2.5) and methanol containing 0.1% formic acid. Mass spectrometric identification was done using an LTQ XL ion trap (Thermo Fisher Scientific, CA, USA), with a heated electrospray ionization probe, in positive ion mode. The method was validated according to the European Legislation (decision 2002/657/EC) and EMA guideline (EMA/CVMP/VICH/463202/2009); selectivity, linearity response, trueness (in terms of recovery), precision (within-day repeatability and within-laboratory reproducibility), limit of detection, limit of quantification, decision limits, detection capability, absolute recovery and robustness were evaluated using turkey blank matrices. All data were within the required limits established for confirmatory methods except for flumequine which presented a recovery value slightly higher than 110% in muscle and intestinal content. For all FQs, all the extraction rates were greater than 70% and limits of quantification ranged from 1.2 μg kg −1 to 118.8 μg kg −1 . This fast and robust method was suitable for the identification and quantification of FQ residues in tissues, plasma and intestinal content as confirmed by data obtained from incurred samples of turkeys treated at farm for therapeutic purposes. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effects of dietary replacement of soybean meal (SBM) with blue lupine meal (BLM) on gastrointestinal tract (GIT) function, growth performance and meat quality in growing-finishing turkeys (13–18 weeks of age). The control diet contained SBM, and in experimental diets SBM was replaced with BLM at 60, 120 and 180 g/kg (groups L 60 , L 120 , L 180 , respectively). Increasing dietary inclusion levels of BLM caused a linear increase in feed intake (P=0.006) and body weight gain (BWG; P=0.008), but they did not affect FCR and the mortality rates of turkeys. Feed intake and BWG were significantly higher (P=0.032 and P=0.050, respectively) in group L 180 than in the control group. The highest BLM inclusion level had no adverse effect on enzyme activities in the GIT contents and short-chain fatty acid (SCFA) concentrations. No significant differences were found in carcass quality or the pH and colour intensity of breast meat. The L 180 diet significantly increased the hardness, springiness and chewiness of breast meat, whereas it had no influence on its aroma, flavour and overall acceptability. It can be concluded that BLM in the amount of 180 g/kg provides a viable alternative to SBM in grower/finisher turkey diets as it has no negative effect on the growth performance of birds, carcass characteristics or the sensory attributes of turkey meat. [ABSTRACT FROM AUTHOR]

Abstract: Coffee is one of the most popular drinks across the world and its enormous commercial and social importance is obvious. The levels of nine bioactive amines and five minerals, as well as pH, color, total ash and dry matter characteristics, were determined in different brands of ground and brewed Turkish coffees for the first time. Turkish coffee is a method of preparation, not a kind of coffee. Furthermore, this paper reported the estimated daily mineral intake of five elements. The amines were extracted with trichloroacetic acid (TCA) and quantified by reversed-phase high performance liquid chromatography (HPLC), pre-column derivatization with benzoyl chloride. Of the nine bioactive amines under study putrescine, cadaverine, tyramine and serotonin were detected in all coffee samples. Serotonin was the prevailing bioactive amine in both ground and brewed coffees. The total amine levels in the ground coffee varied from 126.0mg/kg to 352.2mg/kg. The total amine levels in the brewed coffee varied from 5.679mg/L to 48.88mg/L. The concentrations of five minerals (Mg, Mn, Zn, Na, K) were determined after dry mineralization of both ground and brewed coffee samples. The total mineral contents were analyzed by high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS). Potassium was the prevailing mineral in both ground and brewed coffees. The mean total mineral contents of ground and brewed coffees were 12673.2mg/kg and 1014.8mg/L, respectively. Significant differences were obtained between bioactive amines, minerals (except Na), color values (L*, a*, b*), total ash and total dry matter contents of ground and brewed Turkish coffee samples (P <0.05). [Copyright &y& Elsevier]

A non-destructive Vis-NIR spectroscopy (400-1000 nm) method was developed to evaluate the loss of freshness of sliced and commercially packaged cooked ham and turkey ham without any sample manipulation. The spectra were recorded at 0, 30, 40, and 60 days using a camera, spectral filter (400-1000 nm) and a halogen floodlighting system which had been were developed and calibrated for the purpose. Physico-chemical, biochemical, and microbiological properties such as pH, total volatile basic nitrogen (TVB-N), ATP breakdown compounds, and colony-forming units were determined to predict the degradation of freshness. The image spectra obtained from visible and SW-NIR spectroscopy were related to the storage time of the samples. A PLS-DA model was developed independently for packaged or unpackaged samples using the second derivative of the spectra. Mean R²prediction obtained for cooked ham was 0.915 and 0.949 for Turkey ham. The technique developed could be applied to monitoring the freshness of commercial packed cooked ham and turkey ham as a non-destructive technique. Further studies will be needed to check the spectra obtained from samples of different commercial brands in order to evaluate more precisely the efficiency of the method. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the importance of legislation regarding the process of testing the presence of Salmonella spp. in turkeys for slaughter and forensic investigation of the presence of antimicrobial drugs residues in turkey meat. The investigation was performed on a fattening farm, just before the delivery of turkeys for slaughter. Two pooled faecal samples were taken from turkeys and sent for analysis. Both samples were tested positive for Salmonella spp. Antibiogram was performed after that and the drug of choice for treatment was enrofloxacine. After turkeys were treated with antibiotics, again two pooled faecal samples were sent for analysis and now both were negative. Turkeys were sent for slaughter, but at the same time there were some suspicions that the owner did not comply with the time of the withdrawal period for the antibiotic used and a forensic investigation was performed in order to determine the presence of antimicrobial drug residues in slaughtered turkeys. Samples of liver, kidney and fat of turkeys were taken at the slaughter line and were sent for analysis for the presence of antimicrobial drugs residues. All of the samples were free of antimicrobial drug and the suspicions were rejected. Recommendations were made regarding the improvement of biosecurity and hygiene measures on farms and good animal husbandry practices in order to limit the use of antimicrobial agents. [ABSTRACT FROM AUTHOR]