Focal Myonecrosis Effects in Turkey Muscle Tissue

Modem turkeys, like swine, have been subjected to intense genetic selection for ‘rapid lean muscle growth. Because selection has been based on only a few traits that are primarily of economic importance, little attention has been paid to the functional muscle physiology. Selection to achieve maximal growth performance may partially be responsible for increased incidence of such conditions as leg weakness and edema, deep pactoral myopathy (DPM) and focal myopathy (FM) (Cherel et al., 1992; Siller, 1985; Sosnicki et al., 1989; Sosnicki and Wilson, 1991; Swatland; 1990). There is also evidence that the occurrence of pale, soft, exudative or PSE-like breast (Pectoralis major) muscle and alterations in the texture, cohesiveness and juiciness of processed turkey breast meat are related to size of the birds, stressful preslaughter handling conditions, and onset of rigor morris (Addis, 1986; Gray, 1989; Froning et al., 1978; Ma and Addis. 1973; Sante et al., 1991; Swatland. 1990; Van Hoof, 1979; Van Hoof and Dezeure-Wallays, 1980). PSE-like turkey breast meat was not considered a problem, even though many years ago it was noticed that pH decline in the pectoralis muscle is faster in most turkeys than in the most severely PSE porcine muscle (MaandAddis, 1973). Only recently, when processed turkey meat became one of the fastest growing products of the food industry, has PSE-like turkey breast meat become a concern. This paper focuses on abnormalities of skeletal muscle in domestic turkeys and their relationship to meat quality.