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Poultry Science, Vol 85, Issue 1, 123-128
Copyright © 2006 by Poultry Science Association

Articles

The influence of genotype, market live weight, transportation, and holding conditions prior to slaughter on broiler breast meat color

M Bianchi, M Petracci, and C Cavani

Department of Food Science, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy.

A study was conducted to determine the influence of genotype, market live weight, transportation time, holding time, and temperature on broiler breast fillet color under commercial processing in Italy. Color was evaluated using a Minolta Chroma Meter (Minolta Chroma Meter CR-300, Minolta Italia S.p.A., Milano, Italy) on a total of 6,997 broiler breast fillets (Pectoralis major muscle) from 79 different flocks chosen at random during a 6-mo period. The flocks were represented by Ross 508 and Cobb 500 genotypes of both genders, processed at different ages, and subjected to different antemortem conditions during transport and holding. Ross 508 broilers exhibited a lower hue angle (H*) than did Cobb 500 (45.12 vs. 48.52; P < 0.01). With regard to the market live weight of broilers, the heavier birds (>3.3 kg) produced a darker breast meat (L* = 51.67) than did the lighter birds (<3.0 and 3.0 to 3.3 kg; L* = 52.63 and 52.84, respectively) (P < 0.001). The breast fillets from birds transported for the shortest distance (<40 km) exhibited a higher (P < 0.01) breast meat redness (a*; 3.59) when compared with transport distances of 40 to 210 or >210 km (a* = 3.28 and 3.04, respectively). The shortest holding time (<6 h) produced the highest (P < 0.05) L* values (52.84) compared with holding periods of 6 to 9 h and >9 h (L* = 52.12 and 52.04, respectively). Furthermore, an increase of both meat a* and saturation (C*) was observed with the advance in holding time. The holding temperature significantly affected the meat color. Breast fillets from birds held at <12 degrees C was darker (L* = 51.32) than fillets from birds held at 12 to 18 degrees C (L* = 52.85) or >18 degrees C (L* = 53.11) (P < 0.001). Moreover, the increase in holding temperature (<12 degrees C vs. 12 to 18 degrees C vs. >18 degrees C) also determined a lower breast meat a* (3.77 vs. 3.12 vs. 2.72, respectively; P < 0.001), b* (3.72 vs. 3.41 vs. 3.37, respectively; P < 0.05), C*, and H*. In conclusion, the holding time and temperature exerted the most important effect on broiler breast meat color. However, other factors, such as genotype, live weight, and transportation, may influence breast meat color.


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M. Bianchi, M. Petracci, F. Sirri, E. Folegatti, A. Franchini, and A. Meluzzi
The Influence of the Season and Market Class of Broiler Chickens on Breast Meat Quality Traits
Poult. Sci., May 1, 2007; 86(5): 959 - 963.
[Abstract] [Full Text] [PDF]


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