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Meat Color and Biochemical Characteristics of Unacceptable Dark‐colored Broiler Chicken Carcasses
Author(s) -
BOULIANNE M.,
KING A. J.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb17894.x
Subject(s) - myoglobin , broiler , colored , tbars , pigment , chemistry , food science , chicken breast , zoology , biology , biochemistry , materials science , antioxidant , organic chemistry , composite material , lipid peroxidation
Spectrocolorimetry, pH, TBARS, total pigment and myoglobin were measured in normal and abnormally dark‐colored broiler chicken breast muscle. Analyses of L*, a* and b* values revealed that a* values were highly sensitive and specific to differentiate normal from dark‐colored carcasses and thus could be used as a potential diagnostic method for carcass classification at slaughter. Color characteristics (L*, a*, and b* values), pH, total pigment, myoglobin, and iron concentrations were all significantly different in dark‐colored muscle when compared with normal muscle. TBARS values and percentage moisture for the two groups were not different.