Karakaya, MSaricoban, CYilmaz, M2020-03-262020-03-2620051438-2377https://dx.doi.org/10.1007/s00217-004-1068-1https://hdl.handle.net/20.500.12395/19918In this study, the relationship between various kinds of poultry meat ( quail, partridge, chicken and turkey) on pH, emulsification capacity, water-holding capacity and cooking loss was investigated. The effect of rigor state on pH, emulsification capacity, water-holding capacity and cooking loss was also determined. To investigate these parameters, immediately after slaughter and deboning, meat parts were submitted to both pre- and post-rigor analyses. The results indicated that the emulsification 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.en10.1007/s00217-004-1068-1info:eu-repo/semantics/openAccesspre-rigorpost-rigoremulsification capacitywater-holding capacitycooking lossArticle22003.04.2020283286Q2WOS:000227964200009Q2