Color variation and characterization of broiler breast meat during processing in Italy

The variation in broiler breast meat color (L*a*b*) which normally occurs during processing was evaluated using a Minolta Chroma Meter on a total of 6,997 broiler breast fillets (P. major muscles) from a total of 79 different flocks. The samples were randomly collected at 3-6 h post-mortem from the deboning line at a single major Italian processing plant. In addition, a total of 216 fillets were selected based on lightness (L*) values as being dark (L*<50), normal (50L*56) and pale (L*>56) and analyzed for ultimate pH, intact and ground meat cooking loss and shear value. The overall range in measured lightness (L*) was considerable and varied from 40 (dark) to 66 (pale) indicating that high breast meat color variation during processing could exist. Broiler breast meat during summer was found to be paler (+1.7 L* unit), less red (-1.0 a* unit) and less yellow (-0.7 b* unit) than breast meat samples collected during the winter confirming that the incidence of pale meat is greater during summer as indicated by non-scientific observations of plant personnel. It was also determined that paler (L*>56) breast meat is associated with lower ultimate pH and poorer water holding capacity, while dark (L*<50) breast meat is associated with higher muscle pH and cooking yield.