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The study evaluated the effect of aging time (30 min, 24 h, 48 h, and 72 h) on desmin and dystrophin degradation pattern, and meat quality of normal and PSE turkey breast meat. Characteristics of 30 normal and 24 PSE turkey breast meat samples, obtained from a commercial slaughter plant, were evaluated. Compared with normal meat, the PSE samples had significantly lower pH, greater L* and lower a* values in all the refrigerated storage periods under analysis. The cumulative drip loss for 30 min to 24 h, 30 min to 48 h, and 30 min to 72 h in PSE turkey breast samples was significantly greater than that from the normal group. Additionally, the intensity of intact desmin and dystrophin in PSE breast samples at 24 h, 48 h, and 72 h was significantly greater than that in the normal breast samples. Moreover, the rate of desmin degradation was associated with its localization in muscle fibres. In all muscle fibres, desmin was degraded more rapidly within rather than at the periphery of the fibres. Furthermore, the results indicate that the higher level of intact desmin and dystrophin in PSE breast samples could contribute to its higher drip loss during postmortem storage.

Effect of Aging Time on Meat Quality and Rate of Desmin and Dystrophin Degradation of Pale, Soft, Exudative (PSE) and Normal Turkey Breast Muscle