Processed turkey meat is one of the fastest growing procucts of the food industry. However, recently there have been some problems associated with the texture, cohesiveness, and juiciness of turkey meat. These changes in quality may be due to growth related alterations in he turkey musculoskeletal system. Abnormalities sue as leg weakness and edema, deep pectoral myopathy ar.d focal myopathy may be associated with the rapid increase in body weight brought about by years of intensive genetic selection. More studies are necessary to understand the hereditary and environmental factors influenc:ng turkey muscle differentiation and growth, abnormalities and, consequently, meat quality.
Sosnicki, Andrzej A. and Wilson, Barry W.
"Pathology of Turkey Skeletal Muscle: Implications for the Poultry Industry,"
Food Structure: Vol. 10
, Article 5.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol10/iss4/5