How pH causes paleness or darkness in chicken breast meat

Swatland, H. J.

doi:10.1016/j.meatsci.2008.01.002

Cited by 158 publications

(100 citation statements)

References 10 publications

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“…The present study confirmed these previous findings and showed that the dietary AA effect on meat quality was not influenced by the initial glycogen level of the muscle, which differed significantly between the two divergent lines (Alnahhas et al, 2014). In terms of other meat quality traits, it is accepted that lower breast pHu values are associated with higher L*, b* and DL values in raw meat and higher shear force values in cooked meat (Le Bihan-Duval et al, 2008;Swatland, 2008;Zhuang and Savage, 2010;Alnahhas et al, 2014;Petracci et al, 2015). In the study presented here, the responses of breast meat quality traits correlated with variations in P. major muscle pHu, whether this was due to the effect of the line or the diet, and followed the expectations indicated above.…”

Section: Resultssupporting

confidence: 90%

Combined effect of divergent selection for breast muscle ultimate pH and dietary amino acids on chicken performance, physical activity and meat quality

Alnahhas¹,

Berri²,

Chabault-Dhuit³

et al. 2017

Animal

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Responses to changes in dietary Lys and other essential amino acid (AA) concentrations were evaluated in 480 male and female broilers originating from two lines divergently selected for high (pHu+) or low (pHu−) ultimate pH (pHu) of breast muscle. The two genetic lines were fed with two grower isoenergetic diets differing in both true digestible Lys (control = 10.2 g/kg and experimental = 7.0 g/kg) and amounts of other essential AA calculated in relation to Lys, which were sufficient for the control diet or in excess for the experimental diet. There were six repetitions per treatment. Birds were weighed individually at days 0, 21, 28 and 43. Feed consumption was recorded per pen and feed conversion was calculated over the growing period. The physical activity and walking ability of broilers were recorded during the whole rearing period. Breast and leg yield, and abdominal fat percentage were measured at 43 days of age, as were pHu, color, drip and cooking loss, Warner-Bratzler shear force, and curing-cooking yield of the breast Pectoralis major and pHu of the thigh Sartorius muscle. Divergent selection greatly affected most breast meat quality traits without significantly changing growth rate or feed efficiency. When subjected to a variation in dietary intake of AA, birds from the two genotypes responded in a similar way in terms of animal's growth, feed efficiency, body composition and meat quality traits. Although line and diet did not affect physical or feeding activities of the broilers, a significant effect of line-by-diet interaction was observed on gait score. Contrary to the pHu− birds, the walking ability of pHu+ birds was impaired when fed the control diet that favored growth and breast muscle development and limited storage of carbohydrate in muscle.

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Section: Resultssupporting

confidence: 90%

Combined effect of divergent selection for breast muscle ultimate pH and dietary amino acids on chicken performance, physical activity and meat quality

Alnahhas¹,

Berri²,

Chabault-Dhuit³

et al. 2017

Animal

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“…In previous study, there was an association between pH and water holding capacity (Bee et al, 2007). The change of meat pH to near isoelectric point decreases water holding capacity (Swatland, 2008). However, the present experiment had no significant difference on the final pH of the samples.…”

Section: Proximate Compositioncontrasting

confidence: 54%

Effect of Dietary Kocetin^TMon Meat Quality of Hanwoo Loin

Kang

Kim²,

Lee³

et al. 2011

Journal of Animal Science and Technology

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“…The deeper the light is transmitted into the structure, the higher the absorption by myoglobin and the less light is scattered, hence the darker the appearance (Swatland 2004). This is a pHdependent process, with high pH muscles having swollen fibres and proportionately less light scattering, whereas muscles with a lower pH undergo more myofibrillar and fibre shrinkage and consequently scatter more light (Swatland 2008). Furthermore, if denaturing conditions occur, denaturation of the myosin head results in further shrinkage in the myofibrillar lattice (Offer 1991).…”

Section: A Proposed Mechanism For Lighter Meat Colour Scoresmentioning

confidence: 99%

“…Also, the rate of this pH decline is influential in the process, as the temperature of the muscle is important (Hamm 1961;Renerre 1990). A rapid post-mortem metabolism (fast pH fall) can result in denaturing conditions, resulting in changes in light scattering and also loss of sarcoplasmic proteins such as myoglobin from muscle (Swatland 2008) and, hence, a paler colour. For these reasons, we hypothesised that the meat colour at grading would be influenced by the pH and temperature decline post slaughter, as these would be determined by animal and processing factors.…”

Section: Introductionmentioning

confidence: 99%

Improving beef meat colour scores at carcass grading

Hughes

Kearney²,

Warner

2014

Anim. Prod. Sci.

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Abstract. Unacceptable meat colour scores at the time of carcass grading are associated with reduced meat quality and consumer rejection. We hypothesised that the meat colour at carcass grading would be influenced by the pH and temperature decline post slaughter, as these would be determined by animal and processing factors. Beef carcasses (n = 1512) at seven Australian processing plants were assessed, at grading, for the meat colour of the M. longissimus thoracis. Statistical modelling determined the animal, carcass and processing factors contributing to the meat colour score at carcass grading. The occurrence of unacceptably dark meat dropped from 8 to 3% when the time of grading was increased from 14 to 31 h post slaughter (P < 0.01). A high temperature at pH 6 (rigor temperature), high final pH (pH F ), pasture feeding and older animals were associated with dark M. longissimus thoracis at carcass grading (P < 0.05 for all). Less than 30% of carcasses with noncompliant pH F displayed a dark non-compliant meat colour >3, indicative of an opportunity to determine the mechanism behind this pH-induced colour development and thus reduce the incidence of non-compliance. It is recommended that when there is a high occurrence of carcasses with a dark meat colour >3 that the time from slaughter to grading is checked to ensure carcasses are in full rigor at the grading point. This will assist in minimising economic penalties due to dark-coloured carcasses. Finally, animal factors, such as maturity and feeding regime also had a considerable impact on the meat colour at carcass grading.

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How pH causes paleness or darkness in chicken breast meat

Cited by 158 publications

References 10 publications

Combined effect of divergent selection for breast muscle ultimate pH and dietary amino acids on chicken performance, physical activity and meat quality

Combined effect of divergent selection for breast muscle ultimate pH and dietary amino acids on chicken performance, physical activity and meat quality

Effect of Dietary Kocetin^TMon Meat Quality of Hanwoo Loin

Improving beef meat colour scores at carcass grading

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How pH causes paleness or darkness in chicken breast meat

Cited by 158 publications

References 10 publications

Combined effect of divergent selection for breast muscle ultimate pH and dietary amino acids on chicken performance, physical activity and meat quality

Combined effect of divergent selection for breast muscle ultimate pH and dietary amino acids on chicken performance, physical activity and meat quality

Effect of Dietary KocetinTMon Meat Quality of Hanwoo Loin

Improving beef meat colour scores at carcass grading

Contact Info

Product

Resources

About

Effect of Dietary Kocetin^TMon Meat Quality of Hanwoo Loin