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The effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking loss

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Abstract

In this study, the relationship between various kinds of poultry meat (quail, partridge, chicken and turkey) on pH, emulsification capacity, water-holding capacity and cooking loss was investigated. The effect of rigor state on pH, emulsification capacity, water-holding capacity and cooking loss was also determined. To investigate these parameters, immediately after slaughter and deboning, meat parts were submitted to both pre- and post-rigor analyses. The results indicated that the emulsification capacity of quail and chicken meat was higher than the values for partridge and turkey meat. Quail meat showed the highest water-holding capacity value in the post-rigor stage. The lowest cooking loss value was found in partridge meat, in both pre- and post-rigor stages. The state of rigor had a significant (P<0.05; P≤0.01) effect on pH and cooking loss values, respectively.

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Acknowledgement

The authors are grateful to the Selcuk University Coordinating Office for Scientific Research Projects (BAP).

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Authors and Affiliations

  1. Department of Food Engineering, Agriculture Faculty in University of Selcuk, Konya, Turkey

    Mustafa Karakaya, Cemalettin Saricoban & Mustafa T. Yilmaz

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  1. Mustafa Karakaya
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  2. Cemalettin Saricoban
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  3. Mustafa T. Yilmaz
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Correspondence to Mustafa Karakaya.

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Karakaya, M., Saricoban, C. & Yilmaz, M.T. The effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking loss. Eur Food Res Technol 220, 283–286 (2005). https://doi.org/10.1007/s00217-004-1068-1

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  • DOI: https://doi.org/10.1007/s00217-004-1068-1

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