THE EFFECT OF MEASUREMENT SITE ON THE EVALUATION OF TOM BREAST MUSCLE COLOUR.
 
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Pol. J. Food Nutr. Sci. 2003;53(4):45–49
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ABSTRACT
Measurement of colour is one of the methods for evaluating shortcomings in the quality of meat type PSE or DFD. There are no uniformly specified extreme values L* for the evaluation of faulty meat of gallinaceous poultry in the scientific literature. A uniform procedure for this measurement is also non-existent. The aim of this experiment was to determine the effect of colour measurements done in different sites of breast muscle (pectoralis major) on the evaluation of meat quality. The highest correlation coefficients between a trichromatic coordinate L* and defining muscle hydration capacity were found for the measurements taken inside the muscle with or without perimysium. None of the measurements done on the skin side show such correlations. The experimental results indicate that the measuring site of colour lightness L* of the breast muscle affect the classification of the meat as regular, faulty for PSE (bright) or DFD (dark).
ISSN:1230-0322