scholarly journals Nutritional and Industrial Value of Turkey Meat "Meleagris Gallopavo": Review

2021 ◽  
Vol 11 (2) ◽  
pp. 114-125
Author(s):  
Alla M Al –Baidhani ◽  
Haider Al- Qutaifi
Keyword(s):  
Meleagris Gallopavo ◽  
Turkey Meat

scholarly journals Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening

2018 ◽  
Vol 55 (3) ◽  
pp. e142527
Author(s):  
Diego Francisco Marcon ◽  
Regiane Boaretto Crecencio ◽  
Tanize Angonesi De Castro ◽  
Leidiane Josi Budel ◽  
Francisco Javier Ramirez-Fernandez ◽  
...  
Keyword(s):  
Water Loss ◽  
Production Systems ◽  
Ventilation System ◽  
Meleagris Gallopavo ◽  
Exhaust System ◽  
Poultry Meat ◽  
Drip Water ◽  
Turkey Meat ◽  
Water Drip

The present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, separated by a batch of 20 samples, from ten aviaries from Santa Catarina, Brazil, were used: five from breeding with a traditional ventilation system and five with a mechanical ventilation system. Samples were obtained after slaughter and frozen at -15°C for 30 days. The results were submitted to variance analysis and the Tukey test. Significant differences were found only in the analysis of drip water loss. The birds of the traditional ventilation system presented 14.26% loss of water drip, while those of the ventilation exhaust system presented a loss of 19.21%. There were no differences in the chemical composition of poultry meat in relation to the production systems.

Turkey Bones from Wetherill Mesa

1965 ◽  
Vol 19 ◽  
pp. 161-166 ◽  
Author(s):  
Lyndon L. Hargrave
Keyword(s):  
Domestic Fowl ◽  
Meleagris Gallopavo ◽  
Economic Factor ◽  
Archaeological Sites ◽  
Wild Turkey ◽  
Cut Marks ◽  
Turkey Meat ◽  
Relationship Of ◽  
Normal Relationship

AbstractTurkey bones occurred in some archaeological sites of Wetherill Mesa in such quantity and form as to demonstrate the value of this domestic fowl as a major economic factor in the lives of the local inhabitants. Here are ample evidences of the use of turkey bones in the manufacture of tools and jewelry and of the use of turkey meat as food. Actual evidence of cooking was not recognized, but butchering techniques were indicated by cut marks on bones. Some occurrences of groups of disarticulated bones in a normal relationship of articulation may or may not have a ritual meaning. Some information is given that may be helpful in distinguishing bones of the Wild Turkey (Meleagris gallopavo merriami) from bones of the archaeological and modern domestic breeds. Comments are also made on some problems that deal with the turkey as an economic factor in the lives of peoples of other areas in the Southwest.

scholarly journals Electrical stunning parameters: impact on the quality of turkey meat (Meleagris gallopavo)

2020 ◽  
Vol 57 (7) ◽  
pp. 2612-2618 ◽  
Author(s):  
Sandro Parteca ◽  
Ivane Benedetti Tonial ◽  
Naimara Vieira do Prado ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Meleagris Gallopavo ◽  
Turkey Meat

scholarly journals Detection of Toxoplasma Gondii Antibodies in Farmed Turkeys (Meleagris Gallopavo)

2017 ◽  
Vol 61 (2) ◽  
pp. 5-10 ◽  
Author(s):  
A. B. Ayinmode ◽  
O. O. Obebe ◽  
C. O. Aiki-Raji
Keyword(s):  
Toxoplasma Gondii ◽  
Meleagris Gallopavo ◽  
Agglutination Test ◽  
Published Data ◽  
Multivariate Logistic Regression ◽  
Turkey Meat ◽  
Modified Agglutination Test ◽  
System P ◽  
The World ◽  
Southwest Nigeria

Abstract Several seroprevalence studies have been conducted on the natural infections of Toxoplasma gondii in domestic chickens around the world but only a few have published data on turkeys. The purpose of this study was to investigate the level of exposure of farmed Nigerian turkeys to T. gondii infection. Sera obtained from 320 turkeys reared intensively in 3 states of southwest Nigeria were screened for T. gondii antibodies using a modified agglutination test. Antibodies were detected in 4.1 % (13/320) of the turkeys with titres of 1 : 20 in 7 turkeys, 1 : 40 in 5 and 1 : 80 in 1, while none was seropositive at 1 : 160 or 1 : 320. The seroprevalence of T. gondii was comparable among turkeys regardless of their breed, age, location and management system (P > 0.05). None of the variables were significantly associated with T. gondii antibodies by multivariate logistic regression. This first report of T. gondii infections in Nigerian turkeys recommends that turkey meat and its products be adequately processed before consumption.

TURKEY PROCESSING STUDY FOR THE TECHNOLOGICAL INSTRUCTION DEVELOPMENT FOR THE INTERSTATE STANDARD FOR TURKEY MEAT

2018 ◽  
Vol 20 (5) ◽  
pp. 62-64
Author(s):  
V.V. Goushchin ◽  
◽  
I.I. Makoveev ◽  
S.S. Kozak ◽  
V.S. Bragin ◽  
...  
Keyword(s):  
Turkey Meat ◽  
Interstate Standard

Photographic Records Confirming the Presence of Wild Turkey (Meleagris gallopavo ssp.) in the Sierra Gorda Biosphere Reserve of Guanajuato, Mexico

2019 ◽  
Vol 79 (4) ◽  
pp. 587
Author(s):  
Manuel Rangel-Rojas ◽  
Juan F. Charre-Medellín ◽  
Tiberio C. Monterrubio-Rico ◽  
Gloria Magaña-Cota ◽  
José S. Contreras-Robledo ◽  
...  
Keyword(s):  
Meleagris Gallopavo ◽  
Biosphere Reserve ◽  
Wild Turkey ◽  
Photographic Records

Changes in color characteristics of culinary products from turkey meat produced with the use of low-temperature heat treatment

Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Low Temperature ◽  
Production Technology ◽  
Meat Products ◽  
Oxidation Products ◽  
Turkey Meat ◽  
Color Characteristics ◽  
Low Temperature Processing ◽  
Temperature Heat ◽  
Temperature Heat Treatment

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.

Survey of a cDNA library from the turkey (Meleagris gallopavo)

Genome ◽  
2005 ◽  
Vol 48 (1) ◽  
pp. 12-17 ◽  
Author(s):  
L D Chaves ◽  
J A Rowe ◽  
K M Reed
Keyword(s):  
Single Nucleotide Polymorphism ◽  
Expressed Sequence Tags ◽  
Expressed Sequence Tag ◽  
Meleagris Gallopavo ◽  
Whole Genome Sequence ◽  
Snp Discovery ◽  
Nucleotide Polymorphism ◽  
Single Nucleotide ◽  
Important Species ◽  
Expressed Sequence

Genome characterization and analysis is an imperative step in identifying and selectively breeding for improved traits of agriculturally important species. Expressed sequence tags (ESTs) represent a transcribed portion of the genome and are an effective way to identify genes within a species. Downstream applications of EST projects include DNA microarray construction and interspecies comparisons. In this study, 694 ESTs were sequenced and analyzed from a library derived from a 24-day-old turkey embryo. The 437 unique sequences identified were divided into 76 assembled contigs and 361 singletons. The majority of significant comparative matches occurred between the turkey sequences and sequences reported from the chicken. Whole genome sequence from the chicken was used to identify potential exon–intron boundaries for selected turkey clones and intron-amplifying primers were developed for sequence analysis and single nucleotide polymorphism (SNP) discovery. Identified SNPs were genotyped for linkage analysis on two turkey reference populations. This study significantly increases the number of EST sequences available for the turkey.Key words: turkey, cDNA, expressed sequence tag, single nucleotide polymorphism.

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