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The relationship between raw broiler breast meat color and composition
M Qiao1, D L Fletcher, J K Northcutt
1Department of Poultry Science, University of Georgia, Athens 30602-2772, USA.
Poultry Science
|March 21, 2002
Summary
Broiler breast meat color variations (light, normal, dark) showed no impact on moisture, lipid, or glycogen content. However, lighter meat had lower protein and ash, suggesting genetic or stress-related factors influence broiler meat quality.
Area of Science:
- Poultry Science
- Food Chemistry
- Animal Genetics
Background:
- Broiler breast meat color is a critical quality attribute influencing consumer acceptance.
- Variations in meat color, such as lighter or darker than normal, can be associated with differences in muscle physiology and composition.
- Understanding these variations is crucial for optimizing poultry production and product quality.
Purpose of the Study:
- To compare the chemical composition of broiler breast meat across different color groups (lighter, normal, darker than normal).
- To investigate the influence of processing plant and color variations on meat quality parameters.
- To explore potential genetic or antemortem stress factors contributing to extreme color variations.
Main Methods:
- Broiler breast fillets from three commercial plants were categorized into light (L* > 53), normal (48 < L* < 51), and dark (L* < 46) color groups.
- Color, pH, protein, ash, moisture, total lipids, iron, glycogen, and fatty acid profiles were analyzed for 27 treatment groups.
- Statistical analyses were performed to identify significant differences due to color, plant, and their interactions.
Main Results:
- Significant differences in color values were observed between the three color groups.
- Meat from the light group exhibited significantly lower protein and ash content compared to normal or dark meat.
- No significant effects of color were found on moisture, lipid, glycogen, iron, or fatty acid ratios, though specific fatty acids (C16:1, C18:0, C20:4) differed between light and dark groups.
- Processing plant significantly impacted meat composition, more so than color variations.
Conclusions:
- While processing plant origin is a major determinant of broiler breast meat composition, extreme color variations may be linked to long-term genetic factors or short-term antemortem stress.
- Further research into the genetic basis and stress responses influencing broiler meat color and composition is warranted.
- These findings contribute to understanding the complex interplay of factors affecting broiler meat quality.