The Effect of End-Point Cooking Temperature and Storage on the Color of Turkey Meat

Helmke, Alberta; Froning, G. W.

doi:10.3382/ps.0501832

Cited by 29 publications

(16 citation statements)

References 6 publications

(9 reference statements)

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“…These results are comparable to those obtained by reflectance colorimetry of relatively large isolated meat samples. With the Gardner Color Difference Meter, Helmke and Froning (1971) found that aj^ (redness) values decreased and L (lightness) values were increased when turkey meat was cooked. With the Hunter Color and Color Difference Meter, Lyon et al (1975) found that a^ values decreased when chicken meat was cooked, although in this case L values were only weakly related to the degree of cooking.…”

Section: Resultsmentioning

confidence: 98%

Fiber Optic Spectrophotometry of Color Changes in Cooked Chicken Muscles

Swatland

1983

Poultry Science

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A fiber optic spectrophotometer with a continuously variable interference filter monochromator was used to measure the absorbance spectra of breast and leg meat from chickens. At less than 450 nm, absorbance was very high in both red and white muscles. In each spectrum, an absorbance peak at 560 nm due to myoglobin was detected. These peaks were of greater magnitude in red muscles than in white muscles. Thorough cooking by baking and pressure frying caused a marked drop in absorbance at all visible wavelengths above 500 nm. The absorbance peak of myoglobin was greatly reduced after cooking. (

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Section: Resultsmentioning

confidence: 98%

Fiber Optic Spectrophotometry of Color Changes in Cooked Chicken Muscles

Swatland

1983

Poultry Science

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“…Pink color gives the impression that the product is undercooked, and is occasionally found in freshly cut poultry products after cooking. The causes for pink meat, according to the literature, are as follows: 1) carbon monoxide or nitric oxide generated in gas-fired ovens (Pool, 1956); 2) irradiation pasteurization (Coleby et al, 1960;Mead and Roberts, 1986); 3) nitrates or nitrites in the bird's diet (Froning et al, 1967); 4) different concentrations of muscle myoglobin in meat (Froning et al, 1968a); 5) use of spray-dried albumin as a food additive (Froning et al, 1968b); 6) changes in endpoint cooking temperature and storage (Helmke and Froning, 1971); 7) higher cytochrome levels in muscle as a result of preslaughter stress (Babji et al, 1982); 8) inhalation of gases by birds during transport (Froning, 1983); 9) nitrites in processing plant water supplies or from curing procedures (Brant, 1984); 10) leakage of refrigerant gases in the processing plant (Everson, 1984); 11) replacement of muscle nitrosyl pigments with reduced and denatured hemochromes in meat (Cornforth et al, 1986); 12) microbial conversion of nitrates to nitrites during storage (Ahn and Maurer, 1987); and 13) incomplete denaturation of myoglobin during cooking (Trout, 1989). Schmidt and Trout (1984) and Trout (1989) indicated that when cooked to the same internal temperature, beef, pork, and turkey muscle with pH greater than 6.0 became more red in color than muscle with pH 5.5.…”

Section: Introductionmentioning

confidence: 99%

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

Yang

Chen

1993

Poultry Science

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Chicken carcasses from 7-wk-old birds were skinned, deboned by hand, and the meat ground twice through a meat grinder. Samples were divided into 90-g portions, packaged, and stored at 3 C. The pH, cooking yield, and color of raw and cooked ground chicken meat were determined at 4-day intervals during 28 days of storage. In addition, ground meat samples were brought to pH values ranging from 4.9 to 7.1 by treating with citric acid or Na3PC»4. Chicken fillets were marinated in suspensions that contained citric acid and Na3PC»4 for color evaluation. Increased refrigerated storage time increased (P < .05) the pH of ground chicken meat. As ground meat pH increased, Hunter Lab "L" and "a" values decreased (P < .05). After samples were cooked, both internal and external Hunter Lab "L" and "b" values decreased (P < .05) and "a" increased (P < .05) as storage time progressed. Results indicated that raw and cooked chicken meat color were related to pH values and the color of raw and cooked chicken fillets can be altered with marinades containing citric acid and Na3PC»4. (

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“…Red-I ness and yellowness decreased during storage. The decrease I in "a" values during refrigerated storage was also noted by Heath and Owens (1992) for chicken breast meat cooked and I stored in polyester pouches but not by Helmke and Froning (1971) for dark turkey rolls and links. I Effect of packaging method during storage I A significant (P < 0.05) difference occurred between the two packaging methods on color values of cooked leg patties.…”

Section: Effect Of Storage Timementioning

confidence: 51%

Color Changes of Chicken Leg Patties Due to End‐point Temperature, Packaging and Refrigerated Storage

Ang

Huang

1994

Journal of Food Science

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Patties of broiler leg muscle were heated to end-point temperatures (EPT) of 60, 65, 70, 7.5, 80 or 85X, packaged in polyethylene bags or vacuum skin packs and stored at 4°C for up to 14 days. As EPT increased, lightness ("L") and yellowness ("b") increased whereas redness ("a") decreased. Patty top surface center color "L" and "a" values correlated highly with the interior cut surface values. Patties stored in plastic zipper bags tended to show a lower "b" (PcO.05) reading than patties stored in vacuum skin packs and plastic film. Storage for 2 wk at 4°C increased "L", and decreased "a" and "b" for all patties. As EPT increased, the color difference (AE) at the interior cut surface of patties heated to lower EPT and those heated to 85°C were reduced.

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The Effect of End-Point Cooking Temperature and Storage on the Color of Turkey Meat

Cited by 29 publications

References 6 publications

Fiber Optic Spectrophotometry of Color Changes in Cooked Chicken Muscles

Fiber Optic Spectrophotometry of Color Changes in Cooked Chicken Muscles

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

Color Changes of Chicken Leg Patties Due to End‐point Temperature, Packaging and Refrigerated Storage

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