Acceptance of fresh chicken meat presented under three light sources

Poultry Science

Volumn 80, Issue 1, 2001, Pages 101-104

  Barbut, S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Acceptability; Appearance; Chicken; Light source; Meat

Indexed keywords

GALLUS GALLUS;

ADULT; ANIMAL; ARTICLE; CHICKEN; COLOR; CONSUMER; FEMALE; HUMAN; ILLUMINATION; MALE; MEAT;

ADULT; ANIMALS; CHICKENS; COLOR; CONSUMER SATISFACTION; FEMALE; HUMANS; LIGHTING; MALE; MEAT;

EID: 0035226833     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.1.101     Document Type: Article

References (13)

1. Barbut, S., 1997. Problem of pale soft exudative meat in broiler chickens. Br. Poult. Sci. 38:355-358.
2. Bickford, E. D., and S. Dunn, 1972. Light sources. Pages 34-44 in: Lighting for Plant Growth. The Kent State University Press, London, UK.
3. Birren, F., 1963. Color and human appetite. Food Technol. 17:753-757.
4. Froning, G. W., F. Fieman, R. L. Wehling, S. L. Cuppett, and D. Niemann. 1994. Supercritical carbon dioxide extraction of lipids and cholesterol from dehydrated chicken meat. Poultry Sci. 73:571-575.
5. Health, J. L., and S. L. Owens, 1992. Effect of heating variables and storage on color of chicken cooked and stored in polyester pouches. Poultry Sci. 71:1773-1780.
6. Kropf, D. H., 1980. Effects of retail display conditions on meat color. Reciprocal Meat Conference Proceedings, AMSA, Savoy, IL. 33:15-32.
7. Philips, 1991. Articial Lighting in Horticulture. Philips Corp., Somerset, NJ.
8. Sandusky, C. L., and J. L. Heath, 1996. Effect of background color, sample thickness, and illuminant on the measurement of broiler meat color. Poultry Sci. 75:1437-1442.
9. SAS Institute, 1997. SAS® User's Guide: Statistics. Statistical Analysis System. SAS Institute Inc., Cary, NC.
10. Swatland, H. J., 1983. Fiber optic spectrophotometry of color changes in cooked chicken muscle. Poultry Sci. 62:957-959.
11. Swatland, H. J., and G. H. Lutte, 1984. Characteristics of deep pectoral myopathy in turkey carcasses. Poultry Sci. 63:289-293.
12. Swatland, H. J., 1989. A review of meat spectrophotometry (300 to 800 nm). Can Inst. Food Sci. and Technol. J. 22:390-402.
13. Yang, C. C., and T. C. Chen, 1993. Effects of refrigerated storage, pH adjustment, and marinade on color of raw and microwave cooked chicken meat. Poultry Sci. 72:355-362.