Eur Food Res Technol (2005) 220:283–286 DOI 10.1007/s00217-004-1068-1 ORIGINAL PAPER Mustafa Karakaya · Cemalettin Saricoban · Mustafa T. Yilmaz The effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking loss Received: 9 May 2004 / Revised: 16 September 2004 / Published online: 27 November 2004 # Springer-Verlag 2004 Abstract In this study, the relationship between various kinds of poultry meat (quail, partridge, chicken and tur- key) on pH, emulsification capacity, water-holding ca- pacity and cooking loss was investigated. The effect of rigor state on pH, emulsification capacity, water-holding capacity and cooking loss was also determined. To in- vestigate these parameters, immediately after slaughter and deboning, meat parts were submitted to both pre- and post-rigor analyses. The results indicated that the emul- sification capacity of quail and chicken meat was higher than the values for partridge and turkey meat. Quail meat showed the highest water-holding capacity value in the post-rigor stage. The lowest cooking loss value was found in partridge meat, in both pre- and post-rigor stages. The state of rigor had a significant (P<0.05; P0.01) effect on pH and cooking loss values, respectively. Keywords Pre-rigor · Post-rigor · Emulsification capacity · Water-holding capacity · Cooking loss Introduction Determination of emulsification capacity (EC), water- holding capacity (WHC) and cooking loss (CL) of various kinds of meat is very important for fresh meat and further- processed products. In both cases, high yield and low cooking losses are desired. Consumers discriminate against packages of fresh meat showing free fluid sur- rounding the products and also against further-processed products showing exudate in the package [1]. In order to avoid these troubles, it is essential to know the parameters mentioned. However, the literature lacks adequate infor- mation on some of these parameters, e.g., EC and WHC of muscle from partridge, quail and turkey [2]. Meat emulsion systems have been studied to test physical, chemical and technological properties of the proteins. Such studies often lead to different conclusions and also have different alternative processing methods [3– 6]. However, some emulsion studies have been conducted employing model systems, in addition to commercial meat systems, to test and compare emulsion properties of food proteins [7–9]. Model system studies have often been preferred because they are convenient, economical, require minimum time and are reproducible [10–14]. WHC is known to be one of the major quality char- acteristics of fresh meat, as it affects some major char- acteristics of the cooked meat such as potential drip loss, technological quality, appearance and sensory properties [15]. These quality characteristics are especially impor- tant in comminuted meats such as sausages [16]. Low WHC of meat is undesirable for both retail consumption and manufacturing [17]. High WHC is desired both by industry and by consumers [18, 19]. A useful way to determine quality changes in the post-rigor stage is to measure the WHC of muscles [20]. Exudation is an important quality parameter for the meat industry. Factors involving the degree of commi- nution, mechanical working and the quantity of NaCl can be used to help in the control of exudation levels. Dif- ferences between meat from the same species and even the same cut can affect exudation. [17]. Cooking of pre-rigor meat inactivates the glycolytic enzymes and fixes the pH. Rapid freezing of meat leads to ‘thaw rigor’ on defrosting [17]. CL is a very important factor for meat processors, as it directly affects eating quality and determines profitability [21]. CL is also affected by pH values of meat species and a high pH in muscle will improve the CL value [16]. The goal of the present study was to investigate the differences between various kinds of poultry meats with respect to pH, EC, WHC and CL parameters and to de- termine the effect of rigor state and meat types on these same parameters. M. Karakaya ( ) ) · C. Saricoban · M. T. Yilmaz Department of Food Engineering, Agriculture Faculty in University of Selcuk, Konya, Turkey e-mail: karakayam@hotmail.com Tel.: +90-332-2232919 Fax: +90-332-2410108