An influence of turkeys breast muscle callus (bursitis) on meat quality in postmortem inspection

A purpose of research work is to determine a rate of turkeys breast muscle variations (bursitis) and possible influence on meat quality. The main tasks of research work are: 1. to perform an analysis of Public food and veterinary agency reports on antemortem and postmortem inspections of birds contraction of diseases in 2000 – 2009; 2. to determine a rate of variations in turkeys carcasses and viscera on postmortem inspection; 3. to estimate a rate of turkeys breast muscle callus (bursitis) and their influence on meat sanitary indicators. The amounts of biogenic amines (putrescine, histamine, tyramine, cadaverine, spermidine, spermine), lactic acid, pH and microorganisms such as Enterobacteriaceae, Staphylococcus generative coagulase and E. coli were determined in samples of turkeys breast meat when the birds were healthy and when had a signs of bursitis. The amounts of biogenic amines were determined by HPLC method, lactic acid – by capillary izotachophoresis method, pH and microorganisms - by standard methods. The results of research work were processed by statistical methods. Samples were selected in the birds abattoir and were tested after 24, 72 and 120 hours after slaughter refrigerated storage at +4ºC. The highest concentration of biogenic amines was determinated in the samples of turkeys breast meat with very high symptoms of bursitis and they were very differed from samples of healthy turkeys breast meat (control group). The samples of turkeys breast meat with low symptoms of bursitis were differed from control group minutely. An average amount of lactic acid was grown only in samples of control group and group with low symptoms of bursitis in 5 days period after slaughter. A bacterial pollution was 4 times higher in the samples of turkeys breast meat with very high symptoms of bursitis than in healthy ones. The results of investigation showed that turkeys breast meat with low symptoms of bursitis isn’t proper for meat gestation, but it can be processed by heat treatment in first 24 hours after slaughter. Turkeys breast meat with very high symptoms of bursitis isn’t right for human food