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Non‐destructive method of assessing the toughness of individual Turkeys
Author(s) -
Ranken M. D.,
Shrimpton D. H.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740191013
Subject(s) - ageing , materials science , biology , zoology , anatomy , genetics
Occasionally turkeys are exceptionally tough despite apparently normal processing, ageing, cooking etc. In an attempt to identify them under manufacturing conditions an electrical method was investigated. A potential of 14 volts a.c. (50 cycles) was applied across two points inserted in the turkey breast and the ‘Probe Reading’, or current passing, was recorded in mA. Probe Readings ⩾80 occurred in only about 1% of the turkeys examined. This group contained almost all the tough birds encountered, but also some 2‐4 times as many tender ones. Attempts to tenderise the tough birds by increased ageing or to distinguish them by pH measurements or observations of muscular contractibility were not successful.