Linked Life Data

11372721

Source:http://linkedlifedata.com/resource/pubmed/id/11372721

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
5
pubmed:dateCreated
2001-5-24
pubmed:abstractText
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 than normal (dark, L* < 46). Color values of lightness (L*), redness (a*), and yellowness (b*) were measured at 0 and 24 h after collection. Fillets were then ground and homogenized prior to determining color, pH, moisture, WHC, and EC of the ground meat. There was a significant difference among the three color groups (light, normal, and dark) in L*, a*, pH, WHC, and EC. The L* values of whole raw breast fillets had significant negative correlation coefficients with ground meat EC (-0.9237), pH (-0.9610), and a* (-0.6540). Emulsification capacity had significant positive correlations with pH (0.9572) and water-holding capacity (0.7080). WHC had significant correlations with a* (0.8143), moisture (-0.7647), and pH (0.7963). Lighter-than-normal meat was associated with low pH, high moisture, low EC, and low WHC. These results indicate that wide differences in raw breast meat color exist and that these differences may be used by poultry further processors as an indicator of fillets with altered functional properties.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
May
pubmed:issn
0032-5791
pubmed:author
pubmed:issnType
Print
pubmed:volume
80
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
676-80
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
2001
pubmed:articleTitle
The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity.
pubmed:affiliation
Department of Poultry Science, University of Georgia, Athens 30602-2772, USA.
pubmed:publicationType
Journal Article, Research Support, U.S. Gov't, Non-P.H.S., Research Support, Non-U.S. Gov't