Evaluation of induced color changes in chicken breast meat during simulation of pink color defect

Poultry Science

Volumn 82, Issue 6, 2003, Pages 1049-1059

  Holownia, K ^a   Chinnan, M S ^a   Reynolds, A E ^b   Koehler, P E ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Chicken breast meat; Color; Pink defect; Pinking in poultry; Simulation

Indexed keywords

COLUMBA; GALLUS GALLUS;

FOOD PRESERVATIVE; POLYPHOSPHATE; SODIUM CHLORIDE; SODIUM NITRITE; TRIPHOSPHORIC ACID;

ANIMAL; ARTICLE; CHICKEN; COLOR; COOKING; EVALUATION; MEAT; STANDARD;

ANIMALS; CHICKENS; COLOR; COOKERY; FOOD PRESERVATIVES; MEAT; POLYPHOSPHATES; SODIUM CHLORIDE; SODIUM NITRITE;

EID: 0042207454     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/82.6.1049     Document Type: Article

References (54)

1. Ahn, D. U., and A. J. Maurer. 1987. Concentration of nitrate and nitrite in raw turkey breast meat and the microbial conversion of added nitrate to nitrite in tumbled turkey breast meat. Poult. Sci. 66:1957-1960.
2. Ahn, D. U., and A. J. Maurer. 1989a. Effects of added nitrite, sodium chloride, and phosphate on color, nitrosoheme pigment, total pigment, and residual nitrite in oven-roasted turkey breast. Poult. Sci. 68:100-106.
3. Ahn, D. U., and A. J. Maurer. 1989b. Effects of added pigments, salt, and phosphate on color, extractable pigment, total pigment, and oxidation-reduction potential in turkey breast meat. Poult. Sci. 68:1088-1099.
4. Ahn, D. U., and A. J. Maurer. 1990a. Poultry meat color: kinds of heme pigments and concentrations of the ligands. Poult. Sci. 69:157-165.
5. Ahn, D. U., and A. J. Maurer. 1990b. Poultry meat color: pH and heme-complex forming reaction. Poult. Sci. 69:2040-2050.
6. Ahn, D. U., and A. J. Maurer. 2002. Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat. Meat Sci. 60:25-33.
7. Akoyunoglou, J.-H. A., H. S. Olcott, and W. D. Brown. 1963. Ferrihemochromes and ferrohemochrome formation with amino acids, amino acid esters, pyridine derivatives, and related compounds. Biochemistry 2:1033-1041.
8. 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. Poult. Sci. 77:361-366.
9. Babji, A. S., G. W. Froning, and D. A. Ngoka. 1982. The effect of preslaughter environmental temperature in the presence of electrolyte treatment on turkey meat quality. Poult. Sci. 61:2385-2389.
10. Brown, W. D., and A. L. Tappel. 1957. Identification of the pink pigment of canned tuna. Food Res. 22:214-221.
11. 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.
12. Claus, J. R., D. E. Shaw, and J. A. Marcy. 1994. Pink color development in turkey meat as affected by nicotinamide, cooking temperature, chilling rate, and storage time. J. Food Sci. 59:1283-1285.
13. Cornforth, D. P., J. K. Rabovister, S. Ahuja, J. C. Wagner, R. Hanson, B. Cummings, and Y. Chudnovsky. 1998. Carbon monoxide, nitric oxide, and nitrogen dioxide levels in gas ovens related to surface pinking of cooked beef and turkey. J. Agric. Food Chem. 46:255-261.
14. Cornforth, D. P., F. Vahabzadeh, C. E. Carpenter, and D. T. Bartholomew. 1986. Role of reduced hemochromes in pink color defect of cooked turkey rolls. J. Food Sci. 51:1132-1135.
15. Cornish, D. G., and G. W. Froning. 1974. Isolation and purification of turkey heme proteins. Poult. Sci. 53:365-377.
16. Craig, E. W., D. L. Fletcher, and P. A. Papinaho. 1999. The effects of antemortem electrical stunning and postmortem electrical stimulation on biochemical and textural properties of broiler breast meat. Poult. Sci. 78:490-494.
17. Fleming, B. K., G. W. Froning, and T. S. Yang. 1991. Heme pigment levels in chicken broilers chilled in ice slush and air. Poult. Sci. 70:2197-2200.
18. Fletcher, D. L. 1999. Broiler breast meat color variation, pH, and texture. Poult. Sci. 78:1323-1327.
19. Fletcher, D. L., M. Qiao, and D. P. Smith. 2000. The relationship of raw broiler breast meat color and pH to cooked meat color and pH. Poult. Sci. 79:784-788.
20. Fox, J. B. 1966. The chemistry of meat pigments. J. Agric. Food Chem. 14:207-210.
21. Froning, G. W. 1995. Color of poultry meat. Avian Poult. Biol. Rev. 6:83-93.
22. Froning, G. W., A. S. Babji, and F. B. Mather. 1978. The effect of preslaughter temperature, stress, struggle and anesthetization on color and textural characteristics of turkey muscle. Poult. Sci. 57:630-633.
23. Froning, G. W., J. Daddario, and T. E. Hartung. 1968a. Color and myoglobin concentration in turkey meat as affected by age, sex and strain. Poult. Sci. 47:1827-1835.
24. Froning, G. W., J. Daddario, and T. E. Hartung. 1968b. Color of turkey meat as influenced by dietary nitrates and nitrites. Poult. Sci. 47:1672-1673.
25. Froning, G. W., J. Daddario, T. E. Hartung, T. W. Sullivan, and R. M. Hill. 1969b. Color of poultry meat as influenced by dietary nitrates and nitrites. Poult. Sci. 48:668-674.
26. Froning, G. W., and T. E. Hartung. 1967. Effect of age, sex, and strain on color and texture of turkey meat. Poult. Sci. 46:1261.
27. Froning, G. W., F. B. Mather, J. Daddario, and T. E. Hartung. 1969a. Effect of automobile exhaust fume inhalation by poultry immediately prior slaughter on color of meat. Poult. Sci. 48:485-487.
28. FSIS-USDA. 1999. Requirements for the production of fully cooked poultry products and partially cooked poultry breakfast strips. Code of Federal Regulations: 9CFR381.150. Appendix A: Compliance guideline for meeting lethality performance standards for certain meat and poultry products (Docket No. 95-033F). FSIS-USDA, Washington, D.C.
29. Ghorpade, V. M., and D. P. Cornforth. 1993. Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82°C. J. Food Sci. 58:51-52, 89.
30. Giddings, G. G. 1974. Reduction of ferrimyoglobin in meat. CRC Crit. Rev. Food Technol. 5:143-173.
31. Girard, B., J. Vanderstoep, and J. F. Richards. 1989. Residual pinkness in cooked turkey and pork muscle. Can. Inst. Food Sci. Technol. J. 22:372-377.
32. Girard, B., J. Vanderstoep, and J. F. Richards. 1990. Characterization of the residual pink color in cooked turkey breast and pork loin. J. Food Sci. 55:1249-1254.
33. Heaton, K. M., D. P. Cornforth, I. V. Moiseev, W. R. Egbert, and C. E. Carpenter. 2000. Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls. Meat Sci. 55:321-329.
34. Helmke, A., and G. W. Froning. 1971. The effect of end-point cooking temperature and storage on the color of turkey meat. Poult. Sci. 50:1832-1836.
35. Izumi, K., R. G. Cassens, and M. L. Greaser. 1982. Reaction of nitrite and cytochrome c in the presence or absence of ascorbate. J. Food Sci. 47:1419-1422.
36. Janky, D. M., and G. W. Froning. 1972. The effect of pH and certain additives on heat denaturation of turkey meat myoglobin in model and meat systems. Poult. Sci. 51:1822.
37. Janky, D. M., and G. W. Froning. 1973. The effect of pH and certain additives on heat denaturation of turkey meat myoglobin. Poult. Sci. 52:152-159.
38. Ledward, D. A. 1974. On the nature of the haematin-protein bonding in cooked meat. J. Food Technol. 9:59-68.
39. Livingston, D. J., and W. D. Brown. 1981. The chemistry of myoglobin and its reactions. Food Technol. 35:244-252.
40. Millar, S. J., B. W. Moss, and M. H. Stevenson. 1996. Some observations on the absorption spectra of various myoglobin derivatives found in meat. Meat Sci. 42:277-288.
41. Millar, S., R. Wilson, B. W. Moss, and D. A. Ledward. 1994. Oxymyoglobin formation in Meat and Poultry. Meat Sci. 36:397-406.
42. Mugler, D. J., J. D. Mitchell, and A. W. Adams. 1970. Factors affecting turkey meat color. Poult. Sci. 49:1510-1513.
43. Nam, K. C., and D. U. Ahn. 2002. Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat. Meat Sci. 60:25-33.
44. Ngoka, D. A., and G. W. Froning. 1982. Effect of free struggle and preslaughter excitement on color of turkey breast muscles. Poult. Sci. 61:2291-2293.
45. Sackett, B. A. M., G. W. Froning, J. A. Deshazer, and F. J. Struwe. 1986. Effect of gaseous preslaughter environment on chicken broiler meat quality. Poult. Sci. 65:511-519.
46. SAS Institute Inc. 1989. SAS/STAT User's Guide. Version 6, 4th ed. Vol. 1-2. SAS Institute Inc., Cary, NC.
47. Schwarz, S. J., J. R. Claus, H. Wang, N. G. Marriott, P. P. Graham, and C. F. Fernandes. 1997. Inhibition of pink color development in cooked, uncured ground turkey through the binding of non-pink generating ligands to muscle pigments. Poult. Sci. 76:1450-1456.
48. Schwarz, S. J., J. R. Claus, H. Wang, N. G. Marriott, P. P. Graham, and C. F. Fernandes. 1999. Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation. Poult. Sci. 78:255-266.
49. Slesinski, A. J., J. R. Claus, C. M. Anderson-Cook, W. E. Eigel, P. P. Graham, G. E. Lenz, and R. B. Noble. 2000a. Ability of various dairy proteins to reduce pink color development in cooked ground turkey breast. J. Food Sci. 65:417-420.
50. Slesinski, A. J., J. R. Claus, C. M. Anderson-Cook, W. E. Eigel, P. P. Graham, G. E. Lenz, and R. B. Noble. 2000b. Response surface methodology for reduction of pinking in cooked turkey breast mince by various dairy protein combinations. J. Food Sci. 65:421-427.
51. Tappel, A. L. 1957. Reflectance spectral studies of the hematin pigments of cooked beef. Food Res. 22:404-407.
52. Trout, G. R. 1989. Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature. J. Food Sci. 54:536-540, 544.
53. 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. Poult. Sci. 72:355-362.
54. Young, L. L., J. K. Northcutt, and C. E. Lyon. 1996. Effect of stunning time and polyphosphates on quality of cooked chicken breast meat. Poult. Sci. 75:677-681.