Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions

Abstract

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.

Spectroscopic evaluation of the nutrient value of ground beef patties

“…1). The Soret peak and the absorption peaks observed at 530 and 555 nm indicate hemocromes resulting from the denaturation of Mb and metMb (Holownia et al, 2003). A relatively smaller peak observed at 965-985 nm is due to water in the samples, since the band 967 nm is an overtone combination band for O-H bonds (Khodabux et al, 2007;Ortiz-Somovilla et al, 2007).…”

“…The lower Soret peak is an indication of the lighter shades of red color (or pink) of the inner surface of the cooked meat compared to the dark red color of the raw meat, and also of the presence of hemoproteins that give brown color to the cooked meat (Ledward, 1971). The absorption peaks observed at 410 and 550 nm indicate the presence of a pigment called cytochrome C in cooked meat (Holownia et al, 2003). The cooked beef patties showed additional absorption peaks at 445 and 615 nm, which correspond to metMb and oxyMb absorption (Snyder and Armstrong, 1967).…”

Comparison of Meat Characteristics between Korean Native Duck and Imported Commercial Duck Raised under Identical Rearing and Feeding Condition

“…It is assumed that the greater decrease of redness after cooking in breast meat of Korean native ducks might be attributed to the greater pigments' denaturation caused by specific biochemical condition. Holownia et al (2003) stated that biochemical conditions such as pH, redox potential, reacting ligands of the meat are related to structure and reactivity of the pigment in cooked meat. Additionally, preslaughter factors such as genetic, age and sex also played role in color and myoglobin concentration in poultry meat (Froning et al, 1968).…”

Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature

“…However, the pink colour defect in cooked poultry white meat is perceived by consumers as an undercooked and unsafe to eat product (Holownia et al 2004). Premature browning occurs when ground beef appear well done, with no pink remaining, even though temperatures that ensure microbial safety have not been attained.…”