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Lee SK, Chon JW, Yun YK, et al. Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants. Poult Sci. 2021;101(3):101627doi: 10.1016/j.psj.2021.101627.
Lee, S. K., Chon, J. W., Yun, Y. K., Lee, J. C., Jo, C., Song, K. Y., Kim, D. H., Bae, D., Kim, H., Moon, J. S., & Seo, K. H. (2021). Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants. Poultry science, 101(3), 101627. https://doi.org/10.1016/j.psj.2021.101627
Lee, Soo-Kyoung, et al. "Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants." Poultry science vol. 101,3 (2021): 101627. doi: https://doi.org/10.1016/j.psj.2021.101627
Lee SK, Chon JW, Yun YK, Lee JC, Jo C, Song KY, Kim DH, Bae D, Kim H, Moon JS, Seo KH. Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants. Poult Sci. 2021 Nov 29;101(3):101627. doi: 10.1016/j.psj.2021.101627. Epub 2021 Nov 29. PMID: 34995878; PMCID: PMC8741502.
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Poult Sci. 2021 Nov 29;101(3):101627. doi: 10.1016/j.psj.2021.101627. Epub 2021 Nov 29.

Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants.

Poultry science

Soo-Kyoung Lee, Jung-Whan Chon, Young-Kwon Yun, Jae-Chung Lee, Cheorun Jo, Kwang-Young Song, Dong-Hyeon Kim, Dongryeoul Bae, Hyunsook Kim, Jin-San Moon, Kun-Ho Seo

Affiliations

  1. Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
  2. Korea Institute for Animal Products Quality Evaluation, Gunpo, Gyeonggi, 435-010, Republic of Korea.
  3. Department of Agricultural Biotechnology, Center for Food and Bioconvergence and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Republic of Korea.
  4. Department of Food Nutrition, College of Human Ecology, Hanyang University, Seoul 04763, Republic of Korea.
  5. Animal and Plant Quarantine Agency, Gimcheon 39660, Republic of Korea.
  6. Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea. Electronic address: [email protected].

PMID: 34995878 PMCID: PMC8741502 DOI: 10.1016/j.psj.2021.101627

Abstract

The current trend in monitoring meat quality is to move the quality measurements from the laboratory to the processing line. To provide better meat quality control in the commercial poultry processing plants, we evaluated the quality of broiler breast meat samples, observing different colors, and assessed their freshness using a Torrymeter. Different colors were classified based on the mean ± standard deviation of lightness (L*) values in 1,499 broiler breast fillets: Dark (L* < 56), normal (56 ≤ L* ≤ 62), and pale (L* > 62). To characterize the differences between the pale and normal color groups, we evaluated additional fillets for meat quality traits. Changes in meat quality during storage were also evaluated. The L* and Torrymeter values (freshness values) allowed us to distinguish between the pale and normal meat samples. Normal and pale fillets showed a significant difference in pH, Torrymeter values, and water-holding capacity (P < 0.001). The L* values were significantly correlated with cook and drip loss (P < 0.01) and were higher (paler, +1.2 L* unit) at 72-h postmortem than at 4-h postmortem. Torrymeter values were correlated with cook loss (P < 0.05) and pH (P < 0.001), and significantly decreased with the increase in storage period (P < 0.001). These results suggest the applicability of the Torrymeter, a fast and non-destructive device, in distinguishing stale and fresh breast fillets. With its portability and simplicity, the Torrymeter is expected to be a valuable tool to estimate meat freshness. Especially, the use of Torrymeter for evaluating pale breast fillets may allow easy identification and separation of fillets according to their pale, soft, and exudative properties in commercial poultry processing lines.

Copyright © 2021 The Authors. Published by Elsevier Inc. All rights reserved.

Keywords: Torrymeter; broiler breast fillet; color; freshness; quality evaluation methods

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