Fiber Optic Spectrophotometry of Color Changes in Cooked Chicken Muscles

Swatland, H. J.

doi:10.3382/ps.0620957

Cited by 16 publications

(16 citation statements)

References 4 publications

(6 reference statements)

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“…The relative luminance (Figure 3) showed that it reflected a little red light and the least amount of light overall. The reflectance curve obtained for the smoked turkey (Figure 4) resembles the curve published by Swatland (1983) for cooked chicken leg meat (note: the data were reported in absorbance units but once converted to reflection are similar to the curve presented here). The turkey breast product was most preferred under INC light (Table 1) and the main colour used by all the panellists to describe it was light pink.…”

Section: Resultsmentioning

confidence: 86%

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

Barbut¹

2001

British Poultry Science

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1. The effect of using incandescent (INC), fluorescent (FL) and metal halide (MH) light sources on panel preference of three turkey products was investigated. 2. For the bologna, smoked turkey and turkey breast, INC was the preferred light source. There was no significant difference in preference between the FL and MH light sources. 3. Relative luminance data, collected with a fibre optic probe connected to a photodiode array, demonstrated that the reason was a minimal red light output in the commercially used FL and MH light sources, which resulted in a lack of redness in the products.

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Section: Resultsmentioning

confidence: 86%

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

Barbut¹

2001

British Poultry Science

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“…The absorbance spectrum of normal supracoracoideus muscle (Fig. 1) was similar to that of chicken muscle (Swatland, 1983). There was a characteristic absorbance peak near 550 nm due to myoglobin.…”

Section: Resultsmentioning

confidence: 88%

Optical Characteristics of Deep Pectoral Myopathy in Turkey Carcasses

Swatland

Lutte

1984

Poultry Science

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When eviscerated turkey carcasses are illuminated with white light from a 100 W lamp in the body cavity dorsal to the sternum, about 90% of carcasses with deep pectoral myopathy can be detected subjectively. With this method, subjective detection is more reliable than photometric detection. When a fiber-optic probe is placed in direct contact with a lesion, the absorbance spectrum of reflected light is radically different to the spectrum from normal muscle, and three types of lesions can be identified (red-purple, green, and yellow). However, the presence of lesions is masked by even a shallow depth (approximately 1 cm) of normal muscle between the lesion and the probe. A combination of both optical methods might enable carcasses to be inspected without slashing the breast muscles of all the carcasses from flocks of suspect birds, but the whole length of the supracoracoideus on each side would have to be traversed by the fiber-optic probe. For a fiber-optic detection system in the abattoir, the simplest diagnostic characteristic would be the ratio of two wavelengths (480/550 nm). The average ratio for normal muscle was .68. The average ratios for lesions were from 1.17 to 1.38.

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“…These changes include the toughening and discoloration of the meats, with toughening due to the denaturation of proteins and discoloration due to the oxidization of pigment heme groups (Kinsman et al, 1994). So, a marked drop in peak absorbance around 560 nm could be associated with the loss of meat color (Liu et al, 2000b;Swatland, 1983). In addition, Fig.…”

Section: Visible Spectra Of Cooked Chicken Meatsmentioning

confidence: 99%

“…5 shows the second derivative of the visible spectra of chicken meats cooked at a constant air temperature of 150 C for 3, 6, 9, and 18 min. With cooking, extensive changes in the appearance and physical properties of meats occur (Chen & Marks, 1997Kinsman et al, 1994;Swatland, 1983). These changes include the toughening and discoloration of the meats, with toughening due to the denaturation of proteins and discoloration due to the oxidization of pigment heme groups (Kinsman et al, 1994).…”

Section: Visible Spectra Of Cooked Chicken Meatsmentioning

confidence: 99%

Analysis of visible reflectance spectra of stored, cooked and diseased chicken meats

Liu

Chen

2001

Meat Science

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Visible spectra of cold stored, cooked, and diseased chicken meats were collected. Changes in ratios of R 1 =A 485 nm /A 560 nm and R 2 =A 635 nm /A 560 nm, which are related to absorbances of the bands at 485 (metmyoglobin), 560 (oxymyoglobin), and 635 nm (sulfmyoglobin), were observed to be useful for studying the variation of meat color under the conditions of cold storage and cooking process. Such a strategy was also applied to classify fresh-raw wholesome and unwholesome meats into respective classes, and the result was compared with that produced from a chemometric model. The strategy might be used as a simple methodology for monitoring the color variation of meats where the development of the chemometric model is either impractical or not desirable. Published by Elsevier Science Ltd.

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Fiber Optic Spectrophotometry of Color Changes in Cooked Chicken Muscles

Cited by 16 publications

References 4 publications

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

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

Optical Characteristics of Deep Pectoral Myopathy in Turkey Carcasses

Analysis of visible reflectance spectra of stored, cooked and diseased chicken meats

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