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The study of meat quality in Malaysian turkey


N. J. S., Hawa and Idris, Lokman Hakim (2018) The study of meat quality in Malaysian turkey. In: 3rd World's Poultry Science Association (Malaysia Branch) and World Veterinary Poultry Association (Malaysia Branch) Scientific Conference 2018, 18-19 Apr. 2018, Faculty of Veterinary Medicine, Universiti Putra Malaysia and Kuala Lumpur Convention Centre, Kuala Lumpur. (pp. 47-48).


This study was conducted to investigate the meat quality of Malaysian turkey (Meleagris gallopavo) that have received little attention from the researchers. Malaysian turkey or known as well as ‘Ayam piru’ carcass was subjected to an experiment on meat quality in which involved of carcass composition, pH, color, cooking loss, meat tenderness and proximate analysis. The carcass composition experiment was conducted according to dissection method by using the whole carcass while breast muscle was used for pH, color, cooking loss, muscle tenderness and proximate analysis which include of ash, dry matter, crude protein, crude fibre and fat. At the age of 50 days, 5 carcasses of Malaysian turkey were obtained. Percentage for carcass composition showed that 12.5% was skin and fat, 18.2% was bone and 35.2% was muscle. The pH for meat turkey was 5.6 which slightly acidic. Cooking loss for meat was 10% and colour result showed that L* 57.32 a* 9.09 b* 12.89. Proximate analysis showed that ash content 1.6%, dry matter and moisture 97.2% and 2.7%, crude fat 11.6%, crude fibre 10% and crude protein was 23%.

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Additional Metadata

Item Type: Conference or Workshop Item (Poster)
Divisions: Faculty of Veterinary Medicine
Publisher: Faculty of Veterinary Medicine, Universiti Putra Malaysia
Keywords: Carcass composition; Colour; Cooking loss; Ayam piru; Meleagris gallopavo
Depositing User: Nabilah Mustapa
Date Deposited: 09 Apr 2019 03:47
Last Modified: 09 Apr 2019 03:47
URI: http://psasir.upm.edu.my/id/eprint/67640
Statistic Details: View Download Statistic

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