Effect of Automobile Exhaust Fume Inhalation by Poultry Immediately Prior to Slaughter on Color of Meat

Froning, G. W.; Mather, F. B.; D’Addario, Justin; Hartung, T. E.

doi:10.3382/ps.0480485

Cited by 21 publications

(6 citation statements)

References 2 publications

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“…Turkey strain, sex and age, respectively, affected a* and L* color characteristics (Froning, 1968) with higher a* values in female, older birds and Broad-Breasted White turkeys, and lower L* values in older turkeys. Inhalation of exhaust fumes during transportation was also reported to increase a* values in turkey and chicken meat (Froning et al, 1969).…”

Section: Introductionmentioning

confidence: 98%

Meat Color and Biochemical Characteristics of Unacceptable Dark‐colored Broiler Chicken Carcasses

Boulianne

King

1998

Journal of Food Science

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Spectrocolorimetry, pH, TBARS, total pigment and myoglobin were measured in normal and abnormally dark-colored broiler chicken breast muscle. Analyses of L*, a* and b* values revealed that a* values were highly sensitive and specific to differentiate normal from dark-colored carcasses and thus could be used as a potential diagnostic method for carcass classification at slaughter. Color characteristics (L*, a*, and b* values), pH, total pigment, myoglobin, and iron concentrations were all significantly different in dark-colored muscle when compared with normal muscle. TBARS values and percentage moisture for the two groups were not different.

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Section: Introductionmentioning

confidence: 98%

Meat Color and Biochemical Characteristics of Unacceptable Dark‐colored Broiler Chicken Carcasses

Boulianne

King

1998

Journal of Food Science

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“…Poultry meat color is influenced by age, sex, and strain (Froning et al, 1968a), diet of the bird (Froning et al, 1969a), intramuscular fat (Janky and Froning, 1973), moisture content of the meat (Froning et al, 1968b), preslaughter factors (Froning et al, 1969b;Ngoka et al, 1982), processing variables, and the level of heme pigments present in the meat (Lawrie, 1966;Pikul et al, 1986;Cornforth et al, 1986;Ann and Maurer, 1989).…”

Section: Introductionmentioning

confidence: 98%

Heme Pigment Levels in Chicken Broilers Chilled in Ice Slush and Air

1991

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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 (P<05) 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 (P<05) in cytochrome c levels between chilling methods. The observed difference in cytochrome c levels may be a contributing factor in the development of color problems in either fresh or processed poultry meat. Hunterlab L values were significantly (P<.05) negatively correlated (r >-.97) and t^ values were significantly positively correlated (r>.85) with the total heme pigment levels present in the breast muscle. (

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“…Pre-slaughter excitement and free struggle during slaughter resulted in darker colored breast meat . Inhalation of exhaust fumes increased redness in cooked poultry meat (Froning et al, 1969b). Cooked turkey meat from birds fed dietary nitrites had a pink color upon cooling as measured by sensory evaluation (Froning et al, 1969a).…”

Section: Introductionmentioning

confidence: 99%

Pink Color Development in Turkey Meat as Affected by Nicotinamide, Cooking Temperature, Chilling Rate, and Storage Time

Claus

Shaw

Marcy

1994

Journal of Food Science

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Consumers associate pink color in cooked turkey with undercooking. "Pinking" has been attributed to several factors, but remains a problem in the poultry industry. Effects of temperature, chilling rate, and storage time were investigated relative to pink color intensity of turkey meat cooked in the presence of 2% nicotinamide. As final cook temperature increased, sensory pinkness increased as did CIE a* values. Slower chilling rate resulted in higher CIE a* values and lower CIE b* values.Increased storage time generally increased CIE a* values and decreased b* values while CIE L* values were not affected.

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Effect of Automobile Exhaust Fume Inhalation by Poultry Immediately Prior to Slaughter on Color of Meat

Cited by 21 publications

References 2 publications

Meat Color and Biochemical Characteristics of Unacceptable Dark‐colored Broiler Chicken Carcasses

Meat Color and Biochemical Characteristics of Unacceptable Dark‐colored Broiler Chicken Carcasses

Heme Pigment Levels in Chicken Broilers Chilled in Ice Slush and Air

Pink Color Development in Turkey Meat as Affected by Nicotinamide, Cooking Temperature, Chilling Rate, and Storage Time

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