Effects of broiler breast meat thickness and background on color measurements
نویسندگان
چکیده
منابع مشابه
Effect of background color, sample thickness, and illuminant on the measurement of broiler meat color.
The effects of sample thickness (0.5, 1.0, and 1.5 cm), background color (white, pink, green, and gray), and illuminant (D-65, A, and F) on color measurement of broiler tissue were determined. Color values from the anterior portions of the two Pectoralis superficialis muscles were not different from each other, allowing one to be used as a control for the other. Light penetrated the thinner pos...
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15 صفحه اولThe effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity.
The relationship between broiler breast meat color and pH, moisture content, water-holding capacity (WHC), and emulsification capacity (EC) was investigated. In each of three replicate trials, fillets were collected from three different commercial processing plants according to breast meat lightness (L*) values as follows: lighter than normal (light, L* > 53), normal (48 < L* < 53), and darker ...
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15 صفحه اولThe relationship of broiler breast color to meat quality and shelf-life.
A total of three experiments were conducted to compare physical and microbiological properties of raw and marinated broiler breast fillets selected as being either lighter or darker than normal. Visibly light- and dark-colored breast fillets were divided into marinated and control groups, and vacuum-tumbled for 20 min at 4 C under 80 kPa pressure. Breast fillets from the four treatment groups w...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 2002
ISSN: 0032-5791
DOI: 10.1093/ps/81.11.1766