RESEARCH ON THE QUALITY OF MEAT FOLLOWING SLAUGHTER

C. Muntean, P.C. Boişteanu, M. Lazăr, Roxana Lazăr

Abstract
    The appreciation of the quality of the meat is made multifactorial only through the physico - chemical factors to exclude any level of subjectivity from appreciation. The paper presents research on hybrid BUT 6, intensively grown, referring to color, softness, texture of the meat, boiling losses. To express the color of turkey meat, the brightness was determined, which depends on the light reflection power. The tenderness of the turkey meat determines its taste value being determined by the ease with which it is cut or chewed. Expression of fleshiness was performed by primary statistics calculated using Warner Bratzler shear forces. The texture of the meat was appreciated by the following coefficients: hardness, cohesiveness, adhesion, guminess, elasticity and masticability. Boiling losses are the ability of the meat to lose a share of its own weight. This technology of meat is a criterion for expressing the water retention capacity of prepared meat. Boiling losses vary according to the structural features of muscle tissue, thicker fibers record a higher rate of water loss.
    Very significant results in the expression of the complementary colors of red-green and yellow-blue, as well as a significant difference in cohesiveness between the two anatomical regions studied, were recorded.

Key words: meat, turkey, sensory