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

Abstract

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.

Effects of Rice Bran Fiber on Changes in the Quality Characteristics of Raw Ground Pork during Chilled Storage

“…Finally, various factors can effect changes in the pH values during storage periods; however, we found that property of rice bran fiber has the largest influence on pH value during storage periods. Meat color is the one of most important factors that influences the quality properties of meat products and is affected by a chemical change in myoglobin (Ang and Huang, 1994). Especially, for meat products, additives greatly influence the color formation and stability of the final product.…”

Otimização do cozimento de filé de frango empanado em forno de injeção direta de vapor

“…ANG & HUANG [1] estudaram o efeito da temperatura mais alta atingida no centro de empadas, feitas a partir do músculo da perna de frango, na faixa de 60 a 85°C sobre a cor (medida no sistema Lab Hunter) da carne cozida em grelha. Eles verificaram que, quando se aumenta a temperatura a luminosidade (L) e o amarelo versus azul (b) aumentam; enquanto que o vermelho versus verde (a) diminui.…”