Document Detail

The relationship of broiler breast meat color and pH to shelf-life and odor development.
MedLine Citation:
PMID:  9200242     Owner:  NLM     Status:  MEDLINE    
Experiments were conducted to compare the shelf-life of dark-colored and light-colored broiler breast meat. In each of three trials, 100 breast fillets were obtained from a commercial processing plant and subjectively categorized as "dark" or "light". The 100 fillets were then objectively evaluated for C.I.E. color values (lightness, redness, and yellowness). The fillets were separated into five storage groups, with each group containing 10 dark and 10 light fillets, and the fillets were held at 3 C for 0, 3, 6, 9, and 12 d. On each sampling day, fillets were evaluated in duplicate for psychrotrophic plate count (PPC), capacitance detection time (CDT), pH, and subjective odor evaluation. Dark fillets had significantly (P < 0.05) lower lightness values (L*), higher redness values (a*), lower yellowness values (b*), and higher pH values. Regression coefficients for odor scores resulted in darker fillets having significantly (P < 0.05) higher slopes than lighter-colored fillets even though intercept values were similar. Significant correlations existed between pH and color as well as odor, CDT, and PPC. These data suggest that darker broiler breast meat fillets have a shorter shelf-life than lighter breast fillets; the shorter shelf-life may be due to differences in pH.
C D Allen; S M Russell; D L Fletcher
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Poultry science     Volume:  76     ISSN:  0032-5791     ISO Abbreviation:  Poult. Sci.     Publication Date:  1997 Jul 
Date Detail:
Created Date:  1997-09-18     Completed Date:  1997-09-18     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0401150     Medline TA:  Poult Sci     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  1042-6     Citation Subset:  IM    
Department of Poultry Science, University of Georgia, Athens 30602-2772, USA.
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MeSH Terms
Colony Count, Microbial
Food Microbiology
Food Preservation / standards*
Food Technology / standards*
Hydrogen-Ion Concentration
Linear Models
Meat / microbiology,  standards*
Pseudomonas / isolation & purification
Time Factors

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