Red Discoloration of Fully Cooked Chicken Products

Journal of Applied Poultry Research

Volumn 12, Issue 4, 2003, Pages 515-521

  Smith, D P ^a   Northcutt, J K ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Chicken meat redness; Cooked chicken survey; Red discoloration

Indexed keywords

GALLUS GALLUS;

EID: 0942299955     PISSN: 10566171     EISSN: None     Source Type: Journal    
DOI: 10.1093/japr/12.4.515     Document Type: Article

References (24)

1. 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.
2. Froning, G. W., A. S. Babji, and F. B. Mather. 1978. The effect of preslaughter temperature, stress, struggle and anesthetization on color and textural chrarcteristics of turkey muscle. Poult. Sci. 57:630-633.
3. Froning, G. W., J. Daddario, T. E. Hartung, T. W. Sullivan, and, R. M. Hill. 1969. Color of poultry meat as influenced by dietary nitrates and nitrites. Poult. Sci. 48:668-673.
4. Froning, G. W., F. B. Mather, J. Daddario, and T. E. Hartung. 1969. Effect of automobile exhaust fume inhalation by poultry immediately prior to slaughter on color of meat. Poult. Sci. 48:485-487.
5. Wu, W., D. Jerome, and R. Nagaraj. 1994. Increased redness in turkey breast muscle induced by fusarial culture materials. Poult. Sci. 73:331-335.
6. Walker, J. M., R. J. Buhr, and D. L. Fletcher. 1993. Investigation of processing factors contributing to hemorrhagic leg syndrome in broilers. Poult. Sci. 72:1592-1596.
7. Bilgili, S. F. 1992. Electrical stunning of broilers - basic concepts and carcass quality implications: A review. J. Appl. Poult. Res. 1:135-146.
8. Nash, D. M., F. G. Proudfoot, and H. W. Hulan. 1985. Pink discoloration in cooked broiler chicken. Poult. Sci. 64:917-919.
9. 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.
10. Young, L. L., C. E. Lyon, J. K. Northcutt, and J. A. Dickens. 1996. Effect of time post-mortem on development of pink discoloration in cooked turkey breast meat. Poult. Sci. 75:140-143.
11. Heath, J. L., and S. L. Owens. 1992. Effect of heating variables and storage on color of chicken cooked and stored in polyester pouches. Poult. Sci. 71:1773-1780.
12. Cornforth, D. P., J. K. Rabovitser, 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.
13. Mugler, D. J., and F. E. Cunningham. 1972. Factors affecting poultry meat color - a review. World Poult. Sci. 28:400-406.
14. Maga, J. A. 1994. Pink discoloration in cooked white meat. Food Rev. Int. 10:273-286.
15. Froning, G. W. 1995. Color of poultry meat. Poult. Avian Bio. Rev. 6:83-93.
16. Koonz, C. H., and J. M. Ramsbottom. 1947. Influence of freezing on color of bones and adjacent tissue. Food Res. 12:393-399.
17. Lyon, B. G., and C. E. Lyon. 1986. Surface dark sporting and bone discoloration in fried chicken. Poult. Sci. 65:1915-1918.
18. 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.
19. Lyon, C. E., B. G. Lyon, A. A. Klose, and J. P. Hudspeth. 1975. Effects of temperature-time combinations on doneness and yields of water-cooked broiler thighs. J. Food Sci. 40:129-132.
20. Minolta Chroma Meter 300, Minolta Corp., Ramsey, NJ.
21. Pieces were observed using ambient fluorescent light and were categorized as follows: 1) no or very slight discoloration. Would not generate consumer complaints. 2) Slight to moderate area of discoloration (less than 10 cm), with little visible redness. 3) Moderate to extensive discolored area (at least 10 cm) with some visible redness. Consumer complaints likely, and rejection possible. 4) Severe, large visible discolored area (at least 15 cm), with intense redness appearing as free-flowing blood. Would be considered inedible by most consumers.
22. SAS User's Guide, Version 8. 1999. SAS Institute Inc., Cary, NC.
23. Data, reported by piece type, were analyzed using general linear models (GLM) design and means separated using Duncan's multiple range test (P < 0.01). No significant interactions were observed between main effects of replication or product type, therefore residual error was used as the error term throughout the analysis. Differences between control and discolored means, by piece and within product types, were tested using the SAS paired r-test procedure.
24. Lyon, C. E., and B. G. Lyon. 1975. Doneness of commercially cooked broiler thighs as indicated by an objective color method. J. Food Sci. 40:1091-1092.