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The cytochrome c content of various poultry meats
Author(s) -
Pikul Jan,
Niewiarowicz Adam,
Kupijaj Halina
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740371213
Subject(s) - broiler , food science , biology , poultry meat , cytochrome , pigment , zoology , chemistry , biochemistry , organic chemistry , enzyme
The cytochrome c content and total haem pigments in the breast and thigh meat of broiler chickens, hens out of lay, turkeys, geese, duckling (Peking), and muscovy ducks were determined. The levels of cytochrome c in the breast and thigh meat were: for chicken 11.4 and 35.5; for hens 14.0 and 84.2; for turkeys 13.1 and 47.4; for geese 141.0 and 107.8; for duckling 111.2 and 149.9 and for muscovy ducks 81.5 and 97.3 μg per g of tissue, respectively. The correlation coefficient between cytochrome c and total haem pigments concentration was r =0.98 for breast, and r =0.85 for thigh meat. The authors postulate that the cytochrome c may play a noticeable role in the colour of fresh and processed poultry meat, but further investigations are needed to confirm this.