title: Broiler skin color as affected by organic acids: influence of concentration and method of application.
abstract: Color of broiler skin was evaluated after exposure to organic acids under various concentrations and simulated potential plant application conditions. Breast skin from chilled broiler carcasses was treated with acetic (AA), citric (CA), lactic (LA), malic (ML), mandelic (MN), propionic (PA), or tartaric (TA) acids at 0.5, 1, 2, 4, and 6% concentrations. Each acid and concentration was applied in simulated dip (23 C for 15 s), scalder (50 C for 2 min), and immersion chiller (1 C for 60 min) conditions. A tap water control was included with each application method. Objective color values of L* (lightness), a* (redness), and b* (yellowness) were measured before and after the treatments to calculate color differentials under a factorial arrangement of organic acids and concentrations. Skin lightness increased (P < 0.01) in simulated chiller as compared to dip and scalder applications. Skin redness was reduced significantly in scalder, and yellowness in dip and scalder applications, respectively. In simulated dip application, with the exception of PA, all acids decreased lightness and increased redness and yellowness values. Propionic acid had little affect on lightness and redness values, but decreased yellowness values. In simulated scalder application, with the exception of PA, all acids decreased lightness with increasing concentration. The redness values changed little in scalder application. However, yellowness values were increased with all acids, except for PA, which decreased yellowness values. In simulated chiller conditions, all acids, except for PA, decreased lightness and redness and increased yellowness values. Propionic acid increased lightness and decreased yellowness values significantly in chiller conditions. Alterations in skin color should be taken into account in the selection and application of organic acids as carcass disinfectants.
authors.affiliation: Department of Poultry Science and Alabama Agricultural Experiment Station, Auburn University, 36849-5416, USA. sbilgili@acesag.auburn.edu
authors.forename: S F
authors.initials: SF
authors.lastname: Bilgili
authors.forename: D E
authors.initials: DE
authors.lastname: Conner
authors.forename: J L
authors.initials: JL
authors.lastname: Pinion
authors.forename: K C
authors.initials: KC
authors.lastname: Tamblyn
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology; D000818:Animals; D002264:Carboxylic Acids / Q000494:pharmacology*; D002645:Chickens; D019343:Citric Acid / Q000494:pharmacology; D003080:Cold Temperature; D003116:Color; D005511:Food Handling; D006358:Hot Temperature; D019344:Lactic Acid / Q000494:pharmacology; D008293:Malates / Q000494:pharmacology; D008333:Mandelic Acids / Q000494:pharmacology; D011422:Propionates / Q000494:pharmacology; D012867:Skin; D013644:Tartrates / Q000494:pharmacology
chemical_list: D002264:Carboxylic Acids; D008293:Malates; D008333:Mandelic Acids; D011422:Propionates; D013644:Tartrates; D019343:Citric Acid; D019344:Lactic Acid; C030298:malic acid; C029658:propionic acid; C037938:mandelic acid; D019342:Acetic Acid; C029768:tartaric acid