Effects of broiler breast meat thickness and background on color measurements.
Experiments were conducted to determine the influence of broiler and turkey breast meat thickness and background on breast meat color measurements. Broiler breast fillets were sliced into two 1 cm thick slices and the turkey breast fillets into three 1 cm slices. Color values for lightness (L*), redness (a*), and yellowness (b*) were measured on the same top slice singly or while placed over the corresponding broiler and turkey slices. Color was measured in triplicate while the fillets were placed on the following backgrounds: plastic-coated white paper, white nylon, aluminum foil, black plastic, and a yellow commercial packaging tray (broiler only). Sample thickness significantly affected L*, a*, and b* values of turkey and chicken. Increased breast meat thickness resulted in lower L*, a*, and b5 values. Increased turkey meat thickness from 1 to 2 cm resulted in lower a* and b* values; however, only lower L* values were observed, with sample thickness increased from 1 to 3 cm. No differences in meat color were found when increasing turkey meat sample thickness from 2 to 3 cm. Background had a significant effect on single (1 cm) broiler and turkey meat color measurements but did not influence the color readings of the thicker multiple slice samples. These results indicate that the application of machine vision or in-line color measurement systems may have to take into account breast meat thickness, and in thinner samples, background color.
Bianchi
M
M
Faculty of Agriculture, Department of Food Science, University of Bologna, 40126 Bologna, Italy.
Fletcher
D L
DL
D000818:Animals; D002645:Chickens; D003124:Colorimetry / Q000662:veterinary; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D005524:Food Technology; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000502:physiology; D010858:Pigmentation / Q000502:physiology*; D014422:Turkeys