Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat

British Poultry Science

Volumn 46, Issue 4, 2005, Pages 451-456

  Sen, A R ^a,b   Naveena, B M ^a   Muthukumar, M ^a   Babji, Y ^a   Murthy, T R K ^a  

^a National Research Centre on Meat   (India)

^b CENTRAL RESEARCH INSTITUTE FOR DRYLAND AGRICULTURE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BICARBONATE; PYROPHOSPHATE; SODIUM CHLORIDE;

ANIMAL; ARTICLE; CHICKEN; COLD; COOKING; EVALUATION; FEMALE; FOOD PRESERVATION; MALE; MEAT; PH; STANDARD;

ANIMALS; CHICKENS; COLD; COOKERY; DIPHOSPHATES; FEMALE; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MALE; MEAT; SODIUM BICARBONATE; SODIUM CHLORIDE;

EID: 24644459938     PISSN: 00071668     EISSN: 14661799     Source Type: Journal    
DOI: 10.1080/00071660500191072     Document Type: Article

References (32)

1. ALLEN, C.D., RUSSELL, S.M. & FLETCHER, D.L. (1997) The relationship of broiler meat colour and pH to shelf life and odor development. Poultry Science, 76: 1042-1046.
2. BARBUT, S. (1993) Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Research International, 26: 39-43.
3. BOULIANNE, M. & KING, A.J. (1995) Biochemical and colour characteristics of unacceptable dark colour broiler chicken carcasses. Journal of Food Science, 63: 759-762.
4. BOUTON, P.E., HARRIS, P.V. & SHORTHOSE, W.R. (1982) The effect of temperature and ultimate pH on the increase in meat toughness resulting from restraint during cooking. Meat Science, 6: 235-241.
5. CIE (INTERNATIONAL COMMISSION ON ILLUMINATION) (1978) Recommendations on uniform color spaces, color difference equations, psychometric color terms. Supplement No. 2, Bureau Central de la CIE, Paris, France.
6. CORNFORTH, D.P. (1994) Color and its importance, in: PEARSON, A.M. & DUTSON, T.R. (Eds) Quality Attributes and their Measurement in Meat, Poultry and Fish Products, pp. 34-78 (London, Chapman & Hall).
7. DHANDA, J.S., PEGG, R.B., JANZ, A.M., AALHUS, J.L. & SHAND, P.J. (2002) Palatability of bison semimembranous and effects of marination. Meat Science, 62: 19-26.
8. FAROUK, M.M. & SWAN, J.E. (1997) Acceptability and functional properties of restructured roast from frozen pre-rigor injected beef. Meat Science, 46: 57-66.
9. FERMI, G. & PERUTZ, M. (1981) Atlas of molecular structure in biology, in: Haemoglobin and Myoglobin, Vol. 2 (New York, Oxford University Press).
10. FLETCHER, D.L. (1995) Relationship of breast meat color variation to muscle pH and texture. Poultry Science, 74: 120.
11. FLETCHER, D.L. (1999) Broiler breast meat color variation to muscle pH and texture. Poultry Science, 78: 1323-1327.
12. HONIKEL, K.O., HAMID, A., FISCHER, C. & HAMM, R. (1981) Influence of postmortem changes in bovine muscle on the water holding capacity of beef. Postmortem storage of muscle at various temperatures between 0 and 30°C. Journal of Food Science, 46: 23-25.
13. JOO, S.T., KAUFFMAN, R.G., KIM, B.C. & KIM, C.L. (1995) The relationship between color and water holding capacity in post rigor porcine longissimus muscle. Journal of Muscle Foods, 6: 211-226.
14. KAUFFMAN, R.G., VANLACCK, R.L.J.M., RUSSEL, R.L., POSPIECH, E., CORNELIUS, C.A., SUCKOW, C.E. & GREASER, M.L. (1998) Can pale, soft, exudative pork be prevented by postmortem sodium bicarbonate injection? Journal of Animal Science, 76: 3010-3015.
15. KEETON, J.T. (1983) Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. Journal of Food Science, 48: 878-881.
16. LAWRIE, R.A. (1998) Lawrie's Meat Science, 6th edn (Cambridge and London, Woodhead).
17. LEMOS, A.L., NUNES, D.R.M. & VIANA, A.G. (1999) Optimization of the still-marinating process of chicken parts. Meat Science, 52: 227-234.
18. LITTLE, A.C. (1976) Physical measurements as predictors of visual appearance. Food Technology, 10: 74-82.
19. QIAO, M., FLETCHER, D.L., SMITH, D.P. & NORTHCUTT, J.K. (2001) The effect of broiler breast meat color on pH, moisture, water-holding capacity and emulsification capacity. Poultry Science, 80: 676-680.
20. SINDELAR, J.J., PROCHASKA, F., BRITT, J., SMITH, J.L., MILLER, R.K., TEMOLEMAN, R. & OSBURM, W.N. (2003) Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate and injection level. Meat Science, 65: 1211-1222.
21. SNEDECOR, G.W. & COCHRAN, W.G. (1989) Statistical Methods, 8th edn (Ames, Iowa State Press).
22. SWAN, J.E. & HALL, W.R. (1995) Functional Properties of Manufacturing Beef: Effect of pH. Meat Industry Research Institute of New Zealand, Report No. 958.
23. TROUT, E.S., HUNT, M.C., JOHNSON, D.E., CLANS, J.R., CASTNER, C.L. & KROPF, D.H. (1992) Characteristics of low fat ground beef containing texture modifying ingredients. Journal of Food Science, 57: 19-24.
24. 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. Journal of Food Science, 54: 536-544.
25. VOTE, D.J., PLATTER, W.J., TATUM, J.D., SCHEMIDT, G.R., BELK, K.E., SMITH, G.C. & SPEER, N.C. (2000) Injection of beef strip loins with solution containing sodium tripolyphosphates, sodium lactate and sodium chloride to enhance palatability. Journal of Animal Science, 78: 952-957.
26. WARDLAW, F.B., MCCASKILL, L.H. & ACTON, J.C. (1973) Effect of post mortem muscle changes in poultry meat loaf properties. Journal of Food Science, 38: 421-424.
27. WOELFEL, R.L. & SAMS, A.R. (2001) Marination performance and pale broiler breast meat. Poultry Science, 80: 1519-1522.
28. WYNVEEN, E.J., BOWKER, B.C., GRANT, A.L., LAMKEY, J.W., FENNEWALD, K.J., HENSON, L. & GERRARD, D.E. (2001) Pork quality is affected by early post mortem phosphate and bicarbonate injection. Journal of Food Science, 66: 886-891.
29. YANG, C.C. & CHEN, T.C. (1993) Effect of refrigerated storage, pH adjustment and marinade on colour of raw and microwave cooked chicken meat. Poultry Science, 72: 355-362.
30. YOUNG, L.L. & LYON, C.E. (1994) Effect of rigor state and addition of polyphosphates on the colour of cooked turkey meat. Poultry Science, 73: 1149-1152.
31. YOUNG, L.L. & LYON, C.E. (1997) Effect of post chill aging and sodium tripolyphosphates on moisture binding properties, colour and Warner-Bratzler Shear value of chicken breast meat. Poultry Science, 76: 1587-1590.
32. YOUNG, L.L., LYON, C.E., SEARCY, G.K. & WILSON, R.L. (1987) Influence of sodium tripolyphosphates and sodium chloride on moisture retention and textural characteristics of chicken breast meat patties. Journal of Food Science, 52: 571-574.