Correlations among Ultrasonographic, Physicochemical and Sensory Characteristics of Pectoralis Major Muscles in Turkeys Reared in a Sustainable Farming System

Simple Summary One of the challenges of the contemporary poultry industry is to obtain reliable information on meat quality throughout the entire production cycle. Previous studies have shown that computerized analysis of the ultrasonographic images in live birds is a promising method to predict certain characteristics of skeletal muscles. In the present study, the left pectoralis major muscle was scanned just before slaughter in forty-five meat-type turkeys reared in an organic farm. Physicochemical and sensory attributes of the pectoral muscles were determined after slaughter using validated laboratory and analytical methods. There were several significant correlations among ultrasonographic image attributes and physical/sensory characteristics of pectoralis major muscles in the turkeys of the present study, but the moisture content was the only chemical trait associated with ultrasound images. The strongest overall correlation was between pixel heterogeneity obtained in the muscles examined in an oblique plane and aroma. The occurrence and strength of quantitative correlations among ultrasound image characteristics in situ and post-mortem traits of turkeys' breast are clearly affected by a scanning plane. Computerized analysis of pectoral muscle ultrasonograms provides information on several characteristics that are indicative of meat quality and hence could be potentially used in commercial settings and breed development programs. This study set out to examine associations among echotextural, physicochemical and sensory attributes of the pectoralis major muscles in 17-week-old organic turkeys (B.U.T. Big-6) varying in the amount of wheat and oat grain in daily feed rations (Group C: complete feed only; Group Exp1: 5-30% of wheat and 0-20% of oat; and Group Exp2: 5-50% of wheat and 0-50% of oat; n = 15 turkeys/group). Digital ultrasonograms of the left pectoral muscle in four different planes (longitudinal-L, transverse-T, and two oblique planes-O1 and O2) were obtained with a 5.0-MHz linear-array transducer just before slaughter. Mean numerical pixel intensity (MPI) and pixel heterogeneity (MPH) of the muscle parenchyma were computed using the ImageProPlus(R) analytical software. Ten significant correlations between echotextural attributes and various meat characteristics were recorded in Group C, one in Group Exp1, and eight in Group Exp2. When data were pooled for all birds studied, there were twelve significant correlations (p < 0.05); all but one correlation (between MPH and moisture) were for physical and sensory characteristics of meat samples. Computer-assisted analysis is a potential method to determine moisture as well as physical (e.g., coloration) and sensory (e.g., aroma) characteristics of pectoralis major muscles in organic turkeys.