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 skin and meat color changes during storage.

M Petracci1, D L Fletcher

  • 1Department of Food Science, University of Bologna, Italy.

Poultry Science
|November 5, 2002
PubMed
Summary

Poultry meat and skin color change significantly in the first 6 hours postmortem. These rapid color shifts are crucial for computer vision grading systems to accurately assess broiler quality.

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

Dietary supplementation with Chlorella vulgaris in broiler chickens submitted to heat-stress: effects on growth performance and meat quality.

Poultry science·2024
Same author

Dietary guanidinoacetate reduces spaghetti meat myopathy risk in the breast muscle of broiler chickens.

Animal : an international journal of animal bioscience·2024
Same author

Review: Production factors affecting poultry carcass and meat quality attributes.

Animal : an international journal of animal bioscience·2021
Same author

A critical review of the mechanisms involved in the occurrence of growth-related abnormalities affecting broiler chicken breast muscles.

Poultry science·2021
Same author

Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities.

Comprehensive reviews in food science and food safety·2020
Same author

Effect of broiler breast abnormality and freezing on meat quality and metabolites assessed by 1H-NMR spectroscopy.

Poultry science·2019

Area of Science:

  • Food Science
  • Agricultural Science
  • Meat Science

Background:

  • Poultry skin and meat color are critical quality attributes influencing consumer acceptance and market value.
  • Color changes over time during processing and storage are well-documented but require precise characterization for automated systems.
  • Advancements in computer-assisted vision grading necessitate a deep understanding of color dynamics in poultry.

Purpose of the Study:

  • To investigate the patterns of color change in broiler skin and meat during processing and postmortem storage.
  • To quantify color variations (lightness, redness, yellowness) at different processing stages and storage durations.
  • To inform the calibration and assessment strategies for on-line vision grading systems.

Main Methods:

  • Four independent experiments were conducted on broiler carcasses.
  • Color measurements (L*, a*, b*) of breast skin (subscald and semiscald) and meat (breast and leg) were taken postmortem.
  • A reflectance colorimeter was used at defined intervals up to 8 days postmortem.

Main Results:

  • Significant dramatic color changes in both skin and meat occurred within the first 6 hours postmortem.
  • After 6 hours, the rate of color change became less pronounced.
  • Semiscalded broiler skin exhibited less color alteration compared to subscalded skin.

Conclusions:

  • On-line vision grading systems must account for substantial postmortem color changes within the initial 6 hours.
  • Color stability increases after 6 hours, potentially simplifying automated assessment in later stages.
  • Processing parameters, such as scalding temperature, influence the extent of color changes in poultry skin.

Related Experiment Videos