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HEME PIGMENT LEVELS IN CHICKEN BROILERS CHILLED IN ICE SLUSH AND AIR.

Author(s) : FLEMING B. K., FRONING G. W., YANG T. S.

Type of article: Article

Summary

ICE-SLUSH-CHILLED VERSUS AIR-CHILLED BROILERS WERE STUDIED FOR DIFFERENCES IN THE HEME PIGMENT LEVELS IN THE GIZZARD, BREAST, AND THIGH MUSCLES. SIGNIFICANT DIFFERENCES WERE OBSERVED IN PIGMENT LEVELS AMONG THE BREAST, THIGH, AND GIZZARD. HOWEVER, NO SIGNIFICANT EFFECTS ON HEMOGLOBIN AND MYOGLOBIN LEVELS WERE OBSERVED BETWEEN CHILLING METHODS. THERE WAS A SIGNIFICANT DIFFERENCE IN CYTOCHROME C LEVELS BETWEEN CHILLING METHODS. THE OBSERVED DIFFERENCE IN CYTOCHROME C LEVELS MAY BE A CONTRIBUTING FACTOR IN THE DEVELOPMENT OF COLOUR PROBLEMS IN EITHER FRESH OR PROCESSED POULTRY MEAT. HUNTERLAB L VALUES WERE SIGNIFICANTLY NEGATIVELY CORRELATED AND A REDNESS VALUES WERE SIGNIFICANTLY POSITIVELY CORRELATED WITH THE TOTAL HEME PIGMENT LEVELS PRESENT IN THE BREAST MUSCLE.

Details

  • Original title: HEME PIGMENT LEVELS IN CHICKEN BROILERS CHILLED IN ICE SLUSH AND AIR.
  • Record ID : 1992-1213
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 70 - n. 10
  • Publication date: 1991/10
  • Document available for consultation in the library of the IIR headquarters only.

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