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Volume 44, issue 1
Arch. Anim. Breed., 44, 109–114, 2001
https://doi.org/10.5194/aab-44-109-2001
© Author(s) 2001. This work is distributed under
the Creative Commons Attribution 3.0 License.
Arch. Anim. Breed., 44, 109–114, 2001
https://doi.org/10.5194/aab-44-109-2001
© Author(s) 2001. This work is distributed under
the Creative Commons Attribution 3.0 License.

  10 Oct 2001

10 Oct 2001

Relationships between electrical impedance and fluid losses from turkey breast meat

H. J. Swatland, B. Uttaro, J. Mohr, and N. Buddiger H. J. Swatland et al.
  • Department of Animal & Poultry Science University of Guelph, Guelph, Ontario NIG 2W1, Canada

Abstract. Breast muscles were removed from turkeys soon after slaughter. The meat quality was judged to be normal with little or no evidence of the pale, soft, exudative (PSE) condition. Fluid losses the day after slaughter were 0.50 SD 0.35 %. The most reliable predictor of fluid losses was resistance: r = –0.37 at 120 kHz, –0.30 at 1 Hz and –0.34 at 10 kHz (P < 0.001, n = 156). Between 1 and 4 days post-mortem, the mean drip loss from slices of turkey meat in a cooler was 4.31 SD 1.91%. Resistance was correlated with cooler drip loss: r = –0.61 at 120 Hz, –0.51 at 1 kHz and –0.62 at 10 kHz (P < 0.001, n = 45).

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