title: Variation in the colour of broiler breast fillets in the UK.
abstract: 1. The normal range in colour of broiler breast muscle was assessed using an objective (instrumental) measure of colour in portioned breast fillets at a commercial processing plant. In addition, the relationship between colour and ultimate muscle pH (pH(ult)) was also examined. 2. Considerable variation in colour was evident although minimal inter-flock variation was found. The exceptions were 2 free range flocks which produced breast fillets significantly lighter and less red. 3. Extremes of colour are likely to be discriminated against at the point of purchase. 4. A clear relationship between pH(ult) and L* values was found which provides more evidence for the existence of a PSE like condition in broiler breast meat.
authors.affiliation: School of Veterinary Science, University of Bristol, Langford, England. L.J.Wilkins@bris.ac.uk
authors.forename: L J
authors.initials: LJ
authors.lastname: Wilkins
authors.forename: S N
authors.initials: SN
authors.lastname: Brown
authors.forename: A J
authors.initials: AJ
authors.lastname: Phillips
authors.forename: P D
authors.initials: PD
authors.lastname: Warriss
mesh_terms: D000818:Animals; D002645:Chickens / Q000502:physiology*; D003116:Color / Q000592:standards; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000592:standards; D010369:Pectoralis Muscles / Q000502:physiology*; D006113:United Kingdom