As a result of continuous increase in poultry production and poultry breeding selection numerous forms of diseases appeared including the green muscle disease. The goal of the study was to determine the influence of the green muscle disease on quality of meat subjected to thermal processing. The material for the study consisted of 55 samples of the major pectoral muscles originating from female post-production turkeys and turkey broilers. The samples were subjected to organoleptic evaluation and tests aimed at determining the meat tenderness. On the basis of the results obtained it is concluded that the meat originating from turkeys suffering from the green muscle disease, subjected to thermal processing, shows significant differences in cross-section color, juiciness and taste.
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