scholarly journals The relationship of raw broiler breast meat color and pH to cooked meat color and pH

2000 ◽  
Vol 79 (5) ◽  
pp. 784-788 ◽  
Author(s):  
D.L. Fletcher ◽  
M. Qiao ◽  
D.P. Smith
Keyword(s):  
Meat Color ◽  
Breast Meat ◽  
Relationship Of ◽  
Cooked Meat ◽  
The Relationship ◽  
Broiler Breast

scholarly journals The relationship of broiler breast meat color and pH to shelf-life and odor development

1997 ◽  
Vol 76 (7) ◽  
pp. 1042-1046 ◽  
Author(s):  
CD Allen ◽  
SM Russell ◽  
DL Fletcher
Keyword(s):  
Shelf Life ◽  
Meat Color ◽  
Breast Meat ◽  
Relationship Of ◽  
The Relationship ◽  
Broiler Breast

scholarly journals Effects of Divergently Selected Broiler Lines for Meat Color on Pseudomonas Growth Under Simulated Retail Display

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
F. L. Yang ◽  
S. J. Orlowski ◽  
J. Z. Hiltz ◽  
F. W. Pohlman ◽  
N. B. Anthony
Keyword(s):  
Carcass Weight ◽  
Microbial Count ◽  
Drip Loss ◽  
Breast Meat ◽  
Instrumental Color ◽  
Retail Display ◽  
Meat Ph ◽  
Relationship Of ◽  
The Relationship ◽  
Broiler Breast

ObjectivesSelection of broilers based on L* values have affected the meat pH of broiler breast meat. The objective is to determine if the selection of L* values have affected Pseudomonas ssp. growth under simulated retail display.Materials and MethodsBroilers from the 13th generation of three different lines (n = 30/line) selected for high L* (HMC), low L* (LMC) and a random bred control (RBC) were harvested at 7 wk of age. Carcasses were weighed and deboned after a 4 h postmortem (PM) chill. Parts were weighed to determine parts yield based on chilled carcass weight. Meat pH was determined 24 h PM and 24 h drip loss was determined. Split breasts were weighed, packaged, displayed under simulated retail conditions, and sampled on display Days 0, 1, 2, and 3 for instrumental color and microbial count of Pseudomonas ssp.ResultsChilled carcass weight was greater (P < 0.05) in the HMC and RBC lines than the LMC line. Percent yield of breast, wing, leg and rack were not different (P > 0.05) among the three lines. The LMC and RBC lines had greater (P < 0.05) tenderloin yield compared to the HMC line. The LMC line had greater (P < 0.05) meat pH followed by the RBC line and then the HMC line. The HMC line had greater (P < 0.05) L*, b* and hue values followed by RBC line and then LMC line. The LMC line had greater (P < 0.05) a* values and oxymyoglobin ratio followed by RBC line and then LMC line. There was no difference (P > 0.05) in chroma among the three lines. After 24 h PM, the HMC line had more (P < 0.05) percent drip loss than the LMC and RBC lines but there was no difference (P > 0.05) in package drip loss from the start of simulated display to end of simulated display among the three lines. On each display day, the LMC line had increased counts of Pseudomonas ssp. compared to the RBC and LMC lines. Counts of Pseudomonas ssp. was similar between RBC and LMC lines on display Days 0, 2, and 3 with RBC line having increased counts on display Day 1 compared to the HMC line. There was a weak correlation (r = 0.12) between meat pH and counts of Pseudomonas ssp.ConclusionSelection for L* affected chilled carcass weights and percent yield of tenderloins, but not any other part yields. The growth of Pseudomonas ssp. is affected by the lines selected for L* but the relationship of meat pH and the growth of Pseudomonas ssp. is weak.

scholarly journals The Relationship Between Raw Broiler Breast Meat Color and Composition

2002 ◽  
Vol 81 (3) ◽  
pp. 422-427 ◽  
Author(s):  
M. Qiao ◽  
D.L. Fletcher ◽  
J.K. Northcutt ◽  
D.P. Smith
Keyword(s):  
Meat Color ◽  
Breast Meat ◽  
The Relationship ◽  
Broiler Breast

scholarly journals Effects of Raw Broiler Breast Meat Color Variation on Marination and Cooked Meat Quality

2002 ◽  
Vol 81 (2) ◽  
pp. 276-280 ◽  
Author(s):  
M. Qiao ◽  
D.L. Fletcher ◽  
D.P. Smith ◽  
J.K. Northcutt
Keyword(s):  
Meat Quality ◽  
Color Variation ◽  
Meat Color ◽  
Breast Meat ◽  
Cooked Meat ◽  
Broiler Breast

scholarly journals The relationship of broiler breast color to meat quality and shelf-life

1998 ◽  
Vol 77 (2) ◽  
pp. 361-366 ◽  
Author(s):  
C.D. Allen ◽  
D.L. Fletcher ◽  
J.K. Northcutt ◽  
S.M. Russell
Keyword(s):  
Shelf Life ◽  
Meat Quality ◽  
Relationship Of ◽  
The Relationship ◽  
Broiler Breast ◽  
Quality And Shelf Life

scholarly journals Broiler breast meat color variation, pH, and texture

1999 ◽  
Vol 78 (9) ◽  
pp. 1323-1327 ◽  
Author(s):  
DL Fletcher
Keyword(s):  
Color Variation ◽  
Meat Color ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals The Effect of Broiler Breast Meat Color on pH, Moisture, Water-Holding Capacity, and Emulsification Capacity

2001 ◽  
Vol 80 (5) ◽  
pp. 676-680 ◽  
Author(s):  
M. Qiao ◽  
D.L. Fletcher ◽  
D.P. Smith ◽  
J.K. Northcutt
Keyword(s):  
Water Holding Capacity ◽  
Meat Color ◽  
Breast Meat ◽  
Emulsification Capacity ◽  
Broiler Breast ◽  
Water Holding
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