Modification of glycolyzing enzymes lowers meat quality of turkey

Poult Sci. 2005 Jan;84(1):119-27. doi: 10.1093/ps/84.1.119.


This paper presents the results of a study on meat quality and protein alterations of fast glycolyzing (FG) and normal glycolyzing (NG) turkey breast muscles. In a commercial processing plant, 34 breast muscles were sampled at 20 min postmortem from a large flock: 17 samples showing the lowest pH(20min) (6.04 +/- 0.09; FG) and 17 showing average pH(20min) (6.47 +/- 0.01; NG). Over a 9-d storage period at 4 degrees C, L* values did not differ between the 2 groups. The FG group showed higher drip, thawing, and cook loss values, and lower processing yield than the NG group. Warner-Bratzler shear force values of cooked meat were higher in the FG group than in the NG group. The FG meat presented a lower protein extractability with low ionic strength buffer than the NG meat. No differences in SDS-PAGE banding patterns were detectable for the different protein extracts between the 2 groups. On the contrary, when SDS-PAGE gels were performed on basic proteins, they showed differences in banding intensity for 2 proteins: glyceraldehyde-3-phosphate dehydrogenase and aldolase A.

MeSH terms

  • Animals
  • Electrophoresis, Polyacrylamide Gel
  • Food Technology
  • Fructose-Bisphosphate Aldolase / analysis
  • Glyceraldehyde-3-Phosphate Dehydrogenases / analysis
  • Glycolysis*
  • Hot Temperature
  • Hydrogen-Ion Concentration
  • Meat*
  • Muscle, Skeletal / enzymology*
  • Osmolar Concentration
  • Quality Control
  • Turkeys*


  • Glyceraldehyde-3-Phosphate Dehydrogenases
  • Fructose-Bisphosphate Aldolase