Effect of Heating Variables and Storage on Color of Chicken Cooked and Stored in Polyester Pouches

Abstract

The effects of end-point cooking temperatures of 70, 80, and 90 C, cooking time, cooling time, refrigerated storage, and frozen storage on Pectoralis superficialis muscle color were determined. Muscle samples from commercially reared and processed broiler chickens were sealed in polyester pouches and then the samples were cooked, cooled, and stored according to experimental requirements.Cooking muscle samples in pouches to the end-point temperatures of 70,80, and 90 C by adjusting the length of time in a 95 C water bath did not affect lightness (L*) or yellowness (+b*) on the surface or inside the sample. Redness (+a*) decreased on the ventral surface of the muscle and inside the sample as end-point temperature increased.Heating samples to end-point temperatures of 70, 80, and 90 C in 2 min by adjusting water bath temperature caused color differences. Surface lightness values increased and redness values decreased as end-point temperature increased. Both constant cooking time (temperature changed to obtain endpoint temperature) and constant temperature (cooking time changed to obtain end-point temperatures) resulted in a change in sample color.Samples heated to 90 C were cooled in air at 25,19,4.4, and .2 C. Cooling the samples at 25 C increased lightness, decreased redness, and increased the hue angle when compared with the other cooling temperatures. Storing samples at 4.4 C for 2,4, and 8 days reduced redness and changed the a* color coordinate from positive (red) to negative (green). The L* values continually decreased during storage at -24 C for 4, 8, and 16 days. Both +a* values and +b* values increased by the end of the frozen storage period. (

Effect of retail light sources on the appearance of processed turkey products

“…This is a relatively easy method that allows an estimate of absolute colour values such as CIE L*, a* and b*, after calibrating the meter with a white plate. Examples include Heath and Owens (1992) who studied the effect of cooking temperature on colour of cooked chicken; Yang and Chen (1993) who evaluated the effects of refrigerated storage and marinade on chicken patties; Froning et al (1994) who examined the effect of super critical CO 2 extraction on dehydrated chicken meat; Sandusky and Heath (1996) who looked at the effect of broiler meat sample thickness and background colour; and Barbut (1997) who evaluated the pale, soft and exudative (PSE) variable in broiler meat. The L*, a* and b* colour values are important in studying the effect of various test factors; however, they do not reveal the actual colour the consumer will see at the store when different light sources are used.…”

Cold Meat Cuts: Effect of Retail Light on Preference

“…Andersen and others (1988) used a Hunterlab Meter to investigate the effect of light and packaging on the color stability of sliced ham, and Moller and others (2000) used a Minolta Chroma Meter to study the effect of residual oxygen on color stability of pasteurized ham stored in modified atmosphere packages. Examples of poultry breast meat products include Heath and Owens (1992), who used a Minolta to examine the effects of heating temperature (70 to 90°C) and storage time on color, and Young and others (1996), who also used a Minolta Chroma Meter, to study the effects of stunning time and phosphate on color and product quality. However, when consumers evaluate meat products at the store and make their purchasing decisions, they do so under less than ideal lighting conditions (that is, most often with an unbalanced light source).…”