Effects of Refrigerated Storage, pH Adjustment, and Marinade on Color of Raw and Microwave Cooked Chicken Meat

Yang, Cai‐Rong; Chen, T. C.

doi:10.3382/ps.0720355

Cited by 76 publications

(44 citation statements)

References 18 publications

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“…In contrast, lightness was found to correlate negatively with pH. This finding is consistent with previous reports (Yang and Chen 1993;Allen et al 1997;Aksit et al 2006;Wang et al 2010). The continuous decrease of redness values is dependent on the consistently low pH values, which contribute to the unusual redox reaction of myoglobin and hemoglobin (Froning et al 1978).…”

Section: Discussionsupporting

confidence: 91%

Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens

et al. 2013

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2013. Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens. Can. J. Anim. Sci. 93: 453Á460. Heat stress can influence muscle metabolism and meat quality in animals reared for food production. From a commercial perspective, understanding the mechanism of this effect is clearly necessary. The aim of this study was to investigate the effects of different heat stress periods on serum metabolites and chicken meat quality (n0120). Plasma indicators creatine kinase (CK), glutamic-pyruvic transaminase (GPT), glutamic-oxaloacetic transaminase (GOT), insulin and glucagon and meat quality (pH, expressible moisture, cooking losses, shear force values) were evaluated. Compared with controls, the concentrations of CK and GPT increased (P B0.01) after 2 and 3 h of heat stress, respectively, whereas plasma insulin and glucagon decreased after 1 and 5 h of heat stress, respectively. The immediate pH (pHi) and ultimate pH (pHu) of the pectoralis muscles decreased (PB0.01) after 1 and 2 h of exposure to heat stress, respectively. Cooking loss, expressible moisture and shear force value increased (P B0.01) after 3, 2, and 1 h of heat stress, respectively. These data indicate that elevated plasma concentrations of CK and GPT can be used as parameters for assessing the stress level to which broilers are exposed before slaughter. The preslaughter exposure of broiler chickens to heat stress can alter muscle metabolism and membrane integrity, leading to undesirable meat characteristics. Thus, a clear understanding of the mechanisms underlying these processes will contribute to the determination of prevention strategies and the avoidance of the associated economic losses.

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Section: Discussionsupporting

confidence: 91%

Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens

et al. 2013

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“…The correlation between L* and ultimate pH was negative (Fig. 1), which is in agreement with the findings of studies by Barbut, [27] Yang and Chen, [28] and Allen et al [24] The fresh breast fillets averaged L* = 42.43, a* = 10.12 and b* = 8.11, chilled breast fillets L* = 52.12, a* = 11.55 and b* = 9.39 and frozen breast fillets L* = 46.93, a* = 12.29 and b* = 12.50. Fresh, chilled, and frozen samples demonstrated significantly different (P < 0.05) colour values (Table 1).…”

Section: Meat Qualitysupporting

confidence: 94%

Quality Characteristics of Broiler Chicken Meat on Salt at Different Temperatures

Mothershaw

Gaffer²,

Kadim

et al. 2009

International Journal of Food Properties

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The aim of this investigation was to compare the quality characteristics and muscle structure of broiler chicken meat stored at different temperatures in the retail market in Oman. The meat quality characteristics of broiler breast meat were analysed. Ten samples were randomly selected from each group of fresh, frozen, and chilled chicken meat. Colour L*, a*, b*, pH, expressed juice, cooking loss, sarcomere length, W-B-shear force and muscle structure (using scanning electron microscopy) were determined. Fresh meat samples had significantly (P < 0.05) lower pH values and lightness L* than those of chilled and frozen samples. The chilled meat samples were significantly (P < 0.05) lighter and had lower shear force values than fresh and frozen samples. Frozen samples had significantly (P < 0.05) higher expressed juice and cooking loss values than either fresh or chilled samples. The pH values of fresh, chilled, and frozen breast samples were related to colour and expressed juice. Electron microscopy demonstrated that the changes in the physical properties of the chilled meat were related to breakdown of the muscle fiber bundles. The quality characteristics of broiler meat from different storage temperatures varied significantly.

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“…Similarly, an increase in pH during the refrigerated storage has also been observed in the microwavecooked chicken meat (Yang & Chen, 1993). All the treated patties showed a marked increase in pH over control.…”

Section: Effect Of Egg Protein On Shelf Life Of Chicken Patties Durinmentioning

confidence: 64%

Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler‐spent hen meat and by‐products^†

Kalaikannan¹,

Anjaneyulu

Santhi

2007

Int J of Food Sci Tech

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The effects of whole egg powder (WEP), dried albumen (DA), dried yolk (DY) at a 1% level and liquid egg (LE) at a 3.7% level on the quality characteristics and refrigerated storage (4 ± 1°C) stability of chicken patties made with meat and by-products of broiler-spent hens were evaluated. The addition of egg powders significantly enhanced the emulsion stability (ES) and product yield compared with control and LE. There was a marked increase in moisture content and sensory attributes by the addition of egg powders. During the refrigerated storage (4 ± 1°C), thio-barbituric acid number (TBARS), aerobic plate count (APC) and psychrophilic count increased in all samples. Incorporation of DA and DY significantly reduced the TBARS number and APC during the storage over control. The addition of DA, DY and WEP significantly lowered the psychrophilic counts. Treated and control patties packaged in LDPE (low-density polyethylene) pouches were acceptable for 20 days and 15 days, respectively.

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Effects of Refrigerated Storage, pH Adjustment, and Marinade on Color of Raw and Microwave Cooked Chicken Meat

Cited by 76 publications

References 18 publications

Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens

Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens

Quality Characteristics of Broiler Chicken Meat on Salt at Different Temperatures

Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler‐spent hen meat and by‐products^†

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Effects of Refrigerated Storage, pH Adjustment, and Marinade on Color of Raw and Microwave Cooked Chicken Meat

Cited by 76 publications

References 18 publications

Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens

Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens

Quality Characteristics of Broiler Chicken Meat on Salt at Different Temperatures

Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler‐spent hen meat and by‐products†

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Product

Resources

About

Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler‐spent hen meat and by‐products^†