Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Broiler breast meat color variation, pH, and texture.

D L Fletcher1

  • 1Department of Poultry Science, The University of Georgia, Athens 30602-2772, USA. fletcher@arches.uga.edu

Poultry Science
|October 9, 1999
PubMed
Summary

Commercial chicken breast meat exhibits significant color variation, strongly linked to muscle pH. This study quantifies color differences and their pH correlations in processed poultry.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Effect of Enrichment Media and Sampling Protocol on Recovery of Listeria monocytogenes.

Journal of food protection·2019
Same author

Efficacy of Enrichment Media for Recovery of Heat-Injured Listeria monocytogenes.

Journal of food protection·2019
Same author

Recovery and Serotype Distribution of Listeria monocytogenes from Broiler Chickens in the Southeastern United States.

Journal of food protection·2019
Same author

Microbiological Properties of Hard-Cooked Eggs in a Citric Acid-Based Preservative Solution.

Journal of food protection·2019
Same author

Influence of Oily Bird Syndrome on the Shelf-Life of Fresh Ice-Packed Broilers.

Journal of food protection·2019
Same author

The effect of high-level chlorine carcass drench on the recovery of Salmonella and enumeration of bacteria from broiler carcasses.

Poultry science·2014

Area of Science:

  • Food Science
  • Animal Science
  • Poultry Science

Background:

  • Poultry meat quality is influenced by numerous factors.
  • Breast meat color is a key quality attribute for consumers.
  • Variations in meat color can impact processing and consumer acceptance.

Purpose of the Study:

  • To determine the range of breast meat color variation in commercial processing.
  • To investigate the relationship between meat color, muscle pH, and texture.
  • To analyze color differences across processing plants and time.

Main Methods:

  • Collected boneless, skinless breast fillets from five commercial plants over four weeks.
  • Classified fillets as 'lighter,' 'normal,' or 'darker' based on visual appearance.
  • Analyzed visual scores, instrumental color (L*, a*, b*), muscle pH, and texture (Allo-Kramer shear).

Main Results:

  • Significant differences (P<0.05) in visual scores, lightness (L*), redness (a*), and pH were observed among color groups.
  • Visual scores, L*, and pH varied significantly with lighter fillets having higher L* and lower pH.
  • No significant effect of color group on breast meat texture was found, but color and pH were highly correlated.

Conclusions:

  • Commercial chicken breast meat displays considerable color variation.
  • Muscle pH is a critical factor significantly associated with breast meat color.
  • Understanding these variations is crucial for maintaining consistent poultry meat quality.

Related Experiment Videos