Physico-chemical and functional parameters of Black turkey, Beltsville white turkey and Broiler spent hen meat

In present study physicochemical and functional meat quality characteristics of dark and white meat from female Black turkey, female Beltsville white turkey and spent hens were studied. Among meat quality parameters, pH of dark meat was significantly higher than white meat in all groups. Turkey meat had significantly higher water holding capacity than the meat from broiler spent hens. The emulsifying capacity was significantly lower in dark meat of Black turkey than its white meat. The extractable proteins of dark meat of spent broiler hens were significantly lower than dark and white meat of Black turkey and white turkeys. Myoglobin pigment was significantly higher in the dark meat of black turkey. The protein content of white meat was found to be significantly higher than dark meat. The cooking loss, fat and energy content were found to be higher in dark meat in comparison to white meat.