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La corrélation entre la couleur et le pH de la chair de poulet, sa durée de conservation et son odeur.

The relationship of broiler breast meat colour and pH to shelf-life and odour development.

Auteurs : ALLEN C. D., RUSSELL S. M., FLETCHER D. L.

Type d'article : Article

Résumé

Experiments were conducted to compare the shelf-life of dark-coloured and light-coloured broiler breast meat. In each of three trials, 100 breast fillets were obtained from a commercial processing plant and subjectively categorized as "dark" or "light". The 100 fillets were then objectively evaluated for C.I.E. colour values (lightness, redness, and yellowness). Significant correlations existed between pH and colour as well as odour, capitance detection time, and psychrotrophic plate count. These data suggest that darker broiler breats meat fillets have a shorter shelf-life than lighter breast fillets.

Détails

  • Titre original : The relationship of broiler breast meat colour and pH to shelf-life and odour development.
  • Identifiant de la fiche : 1998-2993
  • Langues : Anglais
  • Source : Br. Poult. Sci. - vol. 76 - n. 7
  • Date d'édition : 07/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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