The relationship of raw broiler breast meat color and pH to cooked meat color and pH

Poultry Science

Volumn 79, Issue 5, 2000, Pages 784-788

  Fletcher, D L ^a   Qiao, M ^a   Smith, D P ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Breast meat lightness; Breast meat pH; Cooked meat color; Meat color

Indexed keywords

IODOACETIC ACID;

ANALYSIS OF VARIANCE; ANIMAL; ANIMAL DISEASE; ARTICLE; CHEMISTRY; CHICKEN; COLOR; COLORIMETRY; COMPARATIVE STUDY; COOKING; FOOD INDUSTRY; MEAT; NONPARAMETRIC TEST; PECTORALIS MAJOR MUSCLE; PH; PHYSIOLOGY; REGRESSION ANALYSIS; STANDARD; STATISTICAL MODEL;

ANALYSIS OF VARIANCE; ANIMALS; CHICKENS; COLOR; COLORIMETRY; COOKERY; FOOD-PROCESSING INDUSTRY; HYDROGEN-ION CONCENTRATION; IODOACETATES; LINEAR MODELS; MEAT; PECTORALIS MUSCLES; REGRESSION ANALYSIS; STATISTICS, NONPARAMETRIC;

EID: 0034184115     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/79.5.784     Document Type: Article

References (13)

1. Allen, C. D., D. L. Fletcher, J. K. Northcutt, and S. M. Russell, 1998. The relationship of broiler breast color to meat quality and shelf-life. Poultry Sci. 77:361-366.
2. Allen, C. D., S. M. Russell, and D. L. Fletcher, 1997. The relationship of broiler breast meat color and pH to shelf-life and odor development. Poultry Sci. 76:1042-1046.
3. Boulianne, M., and A. J. King, 1995. Biochemical and color characteristics of skinless boneless pale chicken breast. Poultry Sci. 74:1693-1698.
4. Boulianne, M. and A. J. King, 1998. Meat color and biochemical characteristics of unacceptable dark-colored broiler chicken carcasses. J. Food Sci. 63:759-762.
5. Fletcher, D. L., 1999a. Color variation in commercially packaged broiler breast fillets. J. Appl. Poultry Res. 8:67-69.
6. Fletcher, D. L., 1999b. Broiler breast meat color variation, pH, and texture. Poultry Sci. 78:1323-1329.
7. Froning, G. W., 1995. Color of poultry meat. Poult. Avian Biol. Rev. 6:83-93.
8. Jeacocke, R. E., 1977. Continuous measurement of the pH of beef muscle in intact beef carcasses. J. Food Technol. 12:375-386.
9. Maga, J. A., 1994. Pink discoloration in cooked white meat. Food Rev. Int. 10:273-286.
10. Mallia, J. G., S. Barbut, J. P. Vaillancourt, S. W. Martin, and S. A. McEwen, 1998. A dark, firm, dry-like condition in breast meat of chickens condemned for ascites, valgus-varus deformity, and emaciation. Poultry Sci. 77(Suppl. 1):61. (Abstr.).
11. Mugler, D. J., and F. E. Cunningham, 1972. Factors affecting poultry meat color - A review. World's Poult. Sci. J. 28:400-406.
12. SAS Institute, 1988. SAS»/STAT Guide for Personal Computers. Version 6.03 Edition. SAS Institute Inc., Cary, NC.
13. Woelfel, R. L., C. M. Owens, E. M. Hirschler, and A. R. Sams, 1998. The incidence and characterization of pale, soft and exudative chicken meat in a commercial plant. Poultry Sci. 77(Suppl. 1):62. (Abstr.).