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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]