Color of uncooked and cooked broiler leg quarters associated with chilling temperature and holding time

Poultry Science

Volumn 81, Issue 12, 2002, Pages 1916-1920

  Lyon, B G ^a   Lyon, C E ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Color; Fresh; Frozen; Leg quarters; Poultry

Indexed keywords

ANIMAL; ARTICLE; CHICKEN; COLD; COLOR; FOOD HANDLING; HEAT; MEAT; TIME;

ANIMALS; CHICKENS; COLD; COLOR; FOOD HANDLING; FOOD TECHNOLOGY; HEAT; MEAT; TIME FACTORS;

EID: 0036984443     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/81.12.1916     Document Type: Article

References (10)

1. Brant, A. W., and G. R. Stewart. 1950. Bone darkening in frozen poultry. Food Technol. 4:168-174.
2. Commission International D'Eclairage (CIE). 1978. International Commission on Illumination, Recommendations on Uniform Color Spaces, Color-Difference Equations, Psychometric Color Terms. Supplement No. 2 to CIE Publication No. 15 (E-1.3.1 1971/TC-1.3) 1978. Bureau Central de la CIE, Paris.
3. Koonz, C. H., and J. M. Ramsbottom. 1947. Influence of freezing on color of bones and adjacent tissue. Food Res. 12:393-399.
4. Lyon, B. G., and C. E. Lyon. 1986. Surface dark spotting and bone discoloration in fried chicken. Poult. Sci. 65:1915-1918.
5. Lyon, C. E., W. E. Townsend, and R. L. Wilson, Jr. 1976. Objective color values of non-frozen and frozen broiler breasts and thighs. Poult. Sci. 55:1307-1312.
6. Lyon, B. G., W. R. Windham, C. E. Lyon, and F. E. Barton, II. 2001. Sensory characteristics and near-infrared spectroscopy of broiler breast meat from various chill-storage regimes. J. Food Qual. 24:435-452.
7. SAS Institute. 1998. SAS/STAT Guide for Personal Computers. Version 7 Edition. SAS Institute Inc., Cary, NC.
8. Spencer, J. V., E. A. Sauter, and W. J. Stadelman. 1961. Effect of freezing, thawing and storing broilers on spoilage, flavor and bone darkening. Poult. Sci. 40:918-920.
9. United States Department of Agriculture. 1972. Poultry Products Inspection Regulations. Title 9. Code of Federal Regulations (CFR). Part 381. Fed. Regist. 37:66b.
10. United States Department of Agriculture, Food Safety and Inspection Service. 1996. Use of the Term "Fresh" on the Labeling of Raw Poultry Products. 9 CFR Part 381. Doc. No. 94-022F-2. Fed. Regist. 61:66198-66201.