{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/52929"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/52929","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Pectoralis muscle of turkey displays divergent function as correlated with meat quality","abstract":"Fresh turkey meat color is influenced by a myriad of biological factors which include muscle fiber type composition and heme protein concentrations. These factors either contribute to or are subject to the biochemical events involved in the conversion of muscle to meat. Subtle deviations in the processing environment can also result in aberrant fresh meat quality development and may ultimately alter the quality characteristics of cooked product. Our objective was to describe the underlying cause and significance of two-toning in fresh turkey breast. In the first experiment, pectoralis muscles were collected and subjected to image processing software to describe color of fresh turkey. In the second experiment, shackling time was tested as an aggravator of fresh turkey color. Results showed turkey breast possess two-lobes that differ in pH, drip loss, energy metabolism and muscle fiber type composition. Results also showed fresh turkey color was enhanced during the time from stun to exsanguination (P < 0.05). These results suggest inherent differences in breast muscle are responsible for variations in fresh turkey color.","abstract_html":"Fresh turkey meat color is influenced by a myriad of biological factors which include muscle fiber type composition and heme protein concentrations. These factors either contribute to or are subject to the biochemical events involved in the conversion of muscle to meat. Subtle deviations in the processing environment can also result in aberrant fresh meat quality development and may ultimately alter the quality characteristics of cooked product. Our objective was to describe the underlying cause and significance of two-toning in fresh turkey breast. In the first experiment, pectoralis muscles were collected and subjected to image processing software to describe color of fresh turkey. In the second experiment, shackling time was tested as an aggravator of fresh turkey color. Results showed turkey breast possess two-lobes that differ in pH, drip loss, energy metabolism and muscle fiber type composition. Results also showed fresh turkey color was enhanced during the time from stun to exsanguination (P &lt; 0.05). These results suggest inherent differences in breast muscle are responsible for variations in fresh turkey color.","abstract_has_math":false,"creators":["Patterson, Bly Addison"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Animal and Poultry Sciences","degree_department":"Animal and Poultry Sciences","school":null,"contributors":[],"advisors":[],"committee_chairs":["Gerrard, David E."],"committee_members":["Eilert, Scott J.","Rhoads, Robert P."],"year":2015,"date_issued":"2015-06-09","date_published":"2015-06-09","updated_at":"2026-07-22T22:19:03Z","subjects":["turkey quality","postmortem glycolysis","meat color"],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["vt_gsexam:5298"],"render_values":[{"text":"vt_gsexam:5298","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/52929","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Gerrard, David E."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Eilert, Scott J.","Rhoads, Robert P."]},{"key":"dc:contributor.department","label":"Department","values":["Animal and Poultry Sciences"]},{"key":"dc:creator","label":"Author","values":["Patterson, Bly Addison"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2015-06-10T08:00:10Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2015-06-10T08:00:10Z"]},{"key":"dc:date.issued","label":"Date","values":["2015-06-09"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Animal and Poultry Sciences"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["turkey quality","postmortem glycolysis","meat color"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["vt_gsexam:5298"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/52929"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Fresh turkey meat color is influenced by a myriad of biological factors which include muscle fiber type composition and heme protein concentrations. These factors either contribute to or are subject to the biochemical events involved in the conversion of muscle to meat. Subtle deviations in the processing environment can also result in aberrant fresh meat quality development and may ultimately alter the quality characteristics of cooked product. Our objective was to describe the underlying cause and significance of two-toning in fresh turkey breast. In the first experiment, pectoralis muscles were collected and subjected to image processing software to describe color of fresh turkey. In the second experiment, shackling time was tested as an aggravator of fresh turkey color. Results showed turkey breast possess two-lobes that differ in pH, drip loss, energy metabolism and muscle fiber type composition. Results also showed fresh turkey color was enhanced during the time from stun to exsanguination (P < 0.05). These results suggest inherent differences in breast muscle are responsible for variations in fresh turkey color."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["ETD"]},{"key":"dc:title","label":"Title","values":["Pectoralis muscle of turkey displays divergent function as correlated with meat quality"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Gerrard, David E."],"dc:contributor.committeemember":["Eilert, Scott J.","Rhoads, Robert P."],"dc:contributor.department":["Animal and Poultry Sciences"],"dc:creator":["Patterson, Bly Addison"],"dc:date.accessioned":["2015-06-10T08:00:10Z"],"dc:date.available":["2015-06-10T08:00:10Z"],"dc:date.issued":["2015-06-09"],"dc:description.abstract":["Fresh turkey meat color is influenced by a myriad of biological factors which include muscle fiber type composition and heme protein concentrations. These factors either contribute to or are subject to the biochemical events involved in the conversion of muscle to meat. Subtle deviations in the processing environment can also result in aberrant fresh meat quality development and may ultimately alter the quality characteristics of cooked product. Our objective was to describe the underlying cause and significance of two-toning in fresh turkey breast. In the first experiment, pectoralis muscles were collected and subjected to image processing software to describe color of fresh turkey. In the second experiment, shackling time was tested as an aggravator of fresh turkey color. Results showed turkey breast possess two-lobes that differ in pH, drip loss, energy metabolism and muscle fiber type composition. Results also showed fresh turkey color was enhanced during the time from stun to exsanguination (P < 0.05). These results suggest inherent differences in breast muscle are responsible for variations in fresh turkey color."],"dc:description.degree":["Master of Science"],"dc:format.medium":["ETD"],"dc:identifier.other":["vt_gsexam:5298"],"dc:identifier.uri":["http://hdl.handle.net/10919/52929"],"dc:language.iso":["en"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["turkey quality","postmortem glycolysis","meat color"],"dc:title":["Pectoralis muscle of turkey displays divergent function as correlated with meat quality"],"dc:type":["Thesis"],"thesis:degree_discipline":["Animal and Poultry Sciences"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:03Z"}