Victor Forge
Turkey muscle typically refers to the meat derived from turkeys, which can be categorised as white or dark meat. The colour of the meat depends on the muscle type and the activity level of the muscle. Active muscles such as the legs store a lot of oxygen and are dark, while less active muscles like the breast remain white. Turkey is also used as a model for studying muscle growth and myopathies. The domestic turkey has undergone artificial selection for high growth rates and increased muscle mass, resulting in a body mass up to three times that of wild turkeys. Studies have examined muscle structure, blood enzyme activity, and transcriptome response in turkey muscles, providing insights into muscle development and potential issues like focal myopathies.
| Characteristics | Values |
|---|---|
| Body mass of domestic turkeys | Up to three times that of wild turkeys |
| Muscle mass of domestic turkeys | Twice the size of wild turkeys |
| Collagen concentration in domestic turkey muscle | 4.19 ± 1.58 μg hydroxyproline/mg muscle |
| Collagen concentration in wild turkey muscle | 6.23 ± 0.63 μg/mg |
| Force produced by domestic turkey muscles | Same force per cross-sectional area as wild turkeys |
| Force produced by domestic turkey muscles per unit body mass | Half as much force as wild turkeys |
| CSA of domestic turkey muscle fibers | 3802 ± 2223 μm2 |
| CSA of wild turkey muscle fibers | 4014 ± 1831 μm2 |
| Colour of meat in active muscles such as legs | Dark |
| Colour of meat in less active muscles such as breasts | White |
| Example of a muscle important for supporting the weight of the turkey | ITC (M. iliotrochantericus caudalis) |
| Example of a muscle used to swing the leg | OM (obturatorius medialis) |
| Example of a vestigial muscle in turkeys | IFE (M. iliofemoralis externus) |
| Muscle with relatively larger superficial pectoralis (SP) muscles | Most rapidly growing line of turkeys |
| Age at which damaged muscle fibres were found in rapidly growing lines of turkeys | 10 to 16 weeks |
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What You'll Learn
The difference between white and dark meat in turkeys
White meat is found in the breast and wing muscles of a turkey. These muscles are used when the turkey needs a quick burst of speed to escape predators, so they produce a lot of power but fatigue quickly. The breast and wing muscles consist mainly of white muscle fibres, which contain predominantly white protein fibres. These muscles store less oxygen, so they remain white.
Dark meat is found in the leg and thigh muscles of a turkey. These muscles are adapted for regular, continuous use, as turkeys spend a lot of time walking on the ground. Dark meat contains a lot of myoglobin and is rich in mitochondria, which produce energy for the muscle tissue. The muscle fibres in dark meat contract slowly and split ATP for energy at a relatively low rate. Red muscle fibres rely on aerobic respiration, using oxygen to relax and contract, so this tissue is rich in capillaries, which give it a deep colour and rich flavour.
In terms of nutritional value, both white and dark meat are high in protective, unsaturated fats. However, dark meat contains double the amount of saturated fat, which is less protective and can increase the risk of heart disease when consumed in excess. Dark meat is also packed with micronutrients that play important roles in the metabolism of protein, carbohydrates, and fat. It has a higher mineral content than white meat, containing several B vitamins, and more iron, zinc, and selenium.
White meat, on the other hand, has a higher protein content than dark meat, although the difference is minimal (8.5 grams per ounce in white meat compared to 8 grams per ounce in dark meat). White meat is also rich in vitamins and minerals, including niacin, vitamin B6, iron, zinc, and selenium.
The difference in chemical composition between white and dark meat also results in different cooking requirements. White meat dries out more easily due to its lower fat content, so it is important to ensure it is not overcooked.
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How turkey muscle growth differs from that of chickens
When it comes to muscle growth, turkeys and chickens, despite being birds of the same family, exhibit some distinct differences. These differences arise from variations in their muscle biology and result in the unique characteristics we see in their muscle development.
One of the key distinctions lies in the muscle fiber composition of these two bird species. Turkeys have a higher proportion of fast-twitch muscle fibers compared to chickens. Fast-twitch fibers are associated with rapid, powerful movements and have a greater potential for growth. This difference in fiber type contributes to the larger muscle mass typically observed in turkeys. The higher percentage of fast-twitch fibers in turkeys makes them predisposed to developing larger, stronger muscles, especially in response to resistance or weight-bearing exercises.
The regulatory mechanisms involved in muscle growth also vary between turkeys and chickens. Myostatin, a protein that inhibits muscle growth, is expressed differently in the two species. Turkeys have been found to have lower levels of myostatin expression, which may contribute to their increased muscle growth potential. With myostatin acting as less of a limiting factor, turkeys are able to achieve greater muscle hypertrophy, or growth, in response to appropriate stimuli. This regulatory difference is one of the key factors that set turkey muscle growth apart from that of chickens.
Additionally, turkeys and chickens differ in the way their muscles respond to nutritional inputs. Turkeys are generally more efficient at converting feed into muscle tissue, exhibiting higher protein retention and utilization. This efficiency in protein utilization contributes to their ability to develop larger muscle mass. The difference in feed efficiency and nutrient utilization plays a significant role in the divergent muscle growth patterns observed between turkeys and chickens.
Furthermore, the timing and rate of muscle growth differ between turkeys and chickens. Turkeys tend to have a longer period of muscle growth, with their muscles continuing to develop and increase in size over a more extended period. This prolonged growth phase contributes to the overall larger muscle mass typically seen in mature turkeys. In contrast, chickens often exhibit a more rapid but shorter burst of muscle growth, resulting in a different muscle profile at maturity.
In summary, the differences in muscle growth between turkeys and chickens stem from variations in muscle fiber composition, regulatory mechanisms, nutrient utilization, and the timing of growth. These factors collectively contribute to the distinct muscle characteristics of these two bird species. Understanding these differences provides valuable insights into the unique biology of turkeys and chickens, informing areas such as breeding, nutrition, and muscle development research.
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The impact of domestication on turkey muscle structure
Artificial selection for high growth rates and increased muscle mass has led to significant changes in the muscle structure of domestic turkeys compared to their wild counterparts. The process of domestication has resulted in turkeys reaching a body mass up to three times that of wild turkeys, with individual muscles at least twice the size. This increase in muscle mass is attributed to the selection for larger muscles during domestication.
One notable difference is observed in the lateral gastrocnemius (LG) muscle, an ankle extensor important for walking. Domestic turkeys exhibit a greater number of smaller muscle fibers in this muscle compared to wild turkeys. Additionally, the collagen concentration in the muscle tissue of domestic turkeys is significantly lower than in wild turkeys. This reduction in collagen contributes to the tenderness of the meat. Despite having larger muscles, domestic turkeys produce less force per unit body mass in the LG muscle compared to wild turkeys.
Furthermore, specific muscles in the legs of turkeys, such as the M. flexor perforans et perforatus group, play a crucial role in movements like flexing the knee, extending the ankle, and curling the toes. The leg and thigh muscles consist primarily of red muscle fibers, which contract slowly and rely on aerobic respiration. These muscles are rich in capillaries, giving them a deep color and rich flavor.
In summary, the domestication of turkeys has led to significant changes in their muscle structure, with larger muscles, altered fiber composition, and reduced collagen concentration. These changes have implications for meat quality, locomotor abilities, and overall health. Further research is needed to fully understand the functional consequences of these structural differences between domestic and wild turkeys.
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The role of the ITC muscle in supporting a turkey's weight
The ITC muscle, or M. iliotrochantericus caudalis, is an important muscle in the thigh of a turkey. It sits in a depression in the ilium, the top pelvic bone, in front of the hip joint. This muscle plays a crucial role in supporting the weight of the bird.
The ITC muscle is a powerful and meaty part of the turkey's anatomy, sometimes referred to as the "oyster". It is largely hidden inside the pelvis, and one must break open the body cavity to access it. The ITC muscle is essential for the bird's locomotion and stability, helping the turkey maintain its balance and posture.
The ITC muscle is composed of dark meat, which is a result of the high concentration of myoglobin and mitochondria in the muscle tissue. The leg and thigh muscles of turkeys, including the ITC, are adapted for regular and continuous use. They consist primarily of red muscle fibres, which contract slowly and produce energy through aerobic respiration. This reliance on oxygen results in a deep colour and a rich flavour.
The ITC muscle is also characterised by its crescent-shaped scar on the femur, or thigh bone. This scar is a distinctive feature that sets it apart from other muscles in the turkey's leg. The ITC works in conjunction with other muscles in the leg, such as the obturatorius medialis (OM), to enable the turkey to swing its leg and walk efficiently.
Through selective breeding, domestic turkeys have been altered to reach a body mass up to three times that of their wild counterparts. This increase in mass is largely due to the enlargement of muscles like the ITC. Studies have shown that while the lateral gastrocnemius (LG) muscle in domestic turkeys can produce the same force per cross-sectional area as wild turkeys, they produce less force relative to their body mass due to scaling.
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The effect of cooking methods on muscle proteins in turkey meat
Turkey meat is a valuable source of protein, with roasted breast meat being a rich source of muscle and low in fat. It is perfect for stir-fries, while the darker meat, which contains more connective tissue, is better suited for longer cooking methods such as stewing.
The active muscles in a turkey, such as the legs, store a lot of oxygen and become dark, while less active muscles like the breast remain white. The leg and thigh muscles consist primarily of red muscle fibres, which contract slowly and split ATP for energy at a relatively low rate. These red muscle fibres rely on aerobic respiration, using oxygen to relax and contract, so this tissue is rich in capillaries, giving it a deep colour and rich flavour.
The dryness of turkey meat is a result of muscle proteins coagulating within the meat, which can happen if it is cooked too long. The different nature of light and dark meat in a turkey results in different rates of coagulation of the muscle proteins. If cooked too long, the breast meat coagulates, but if the bird is not cooked long enough, the dark meat is still tough and chewy.
Different cooking methods can affect the protein content of turkey meat. Boiling beef causes a loss of approximately 50% of the carnosine, a major imidazole compound in mammalian animal tissues, likely due to its high water solubility. Cooking by microwave causes a medium loss of antioxidants of about 20%MW/grill method leads to a reduction in carnosine of about 10%. The data for turkey meat is more variable, with the minimum carnosine decrease observed in the MW/grill and broiling at high temperatures (25%). Anserine and homocarnosine content decreased slightly in the case of MW/grill and broiling at a high temperature (2-7%) and by 10-30% in other cases.
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Frequently asked questions
Turkey muscle refers to the physical musculature of a turkey, but can also refer to the meat that comes from those muscles.
Domesticated turkeys have been bred to reach a body mass of up to three times that of wild turkeys, with muscles twice the size. This increase is mostly due to larger muscles. The muscles of domesticated turkeys have a greater number of smaller muscle fibres and lower amounts of collagen, likely contributing to meat tenderness.
The M. iliotrochantericus caudalis (ITC) muscle is important for helping turkeys support their weight. The obturatorius medialis (OM) is used to swing the leg. The M. iliofemoralis externus (IFE) is a vestigial muscle that helps to draw the leg away from the body.
In a turkey, the active muscles such as the legs store a lot of oxygen and become dark, while less active muscles like the breast remain white. Dark meat contains a lot of myoglobin and is rich in mitochondria, which produce energy for the muscle tissue.
The dryness of a turkey is a result of muscle proteins coagulating within the meat, which can occur if the turkey is cooked too long. White meat coagulates faster than dark meat, so the breast meat will be dry if the bird is cooked too long, but the dark meat will still be tough and chewy if it is not cooked long enough.
