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Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions
Author(s) -
Holownia K.,
Chinnan M.S.,
Reynolds A.E.
Publication year - 2003
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.1365-2621.2003.tb08235.x
Subject(s) - white meat , cooked meat , food science , poultry meat , reactivity (psychology) , chemistry , pigment , poultry farming , endogeny , meat packing industry , denaturation (fissile materials) , biology , biochemistry , organic chemistry , ecology , medicine , alternative medicine , pathology , nuclear chemistry
The pinking defect in cooked, uncured meat has been a problem in the poultry industry for nearly 40 years. Through the years, analyses of data revealed various processing factors that seem to influence the specific biochemical conditions (pH, redox potential, denaturation, reacting ligands) of the meat that are related to the chemical state of the pigments in cooked meat, their structure, and reactivity. This review addresses endogenous conditions that affect the pigments’ reactivity, and research studies conducted on in situ conditions resulting in pinking in cooked meat. Future studies could be devised for understanding mechanisms leading to developing processes for reduction/elimination of the pink defect in cooked white poultry meat.