RED DISCOLORATION OF FULLY-COOKED CHICKEN PRODUCTS

Authors: SMITH, DOUGLAS; NORTHCUTT, JULIE

Submitted to: Journal of Applied Poultry Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/9/2003
Publication Date: 12/1/2003
Citation: Smith, D.P., Northcutt, J.K. 2003. Red discoloration of fully-cooked chicken products. Journal of Applied Poultry Research. 12:515-521.

Interpretive Summary: Internal red discoloration of fully-cooked, bone-in chicken products is considered a quality defect because consumers perceive that the meat is undercooked. Sporadic occurrences seem to be widespread within the industry, but no data is available to adequately assess either the incidence or the severity of this problem. Therefore, products typically available to the consumer directly from the supermarket or indirectly from a wholesaler (and subsequently resold to a retailer) were evaluated to determine the relative occurrence and severity of internal red discoloration. Breasts, thighs, and drums were objectively and subjectively evaluated for internal red discoloration from the following product types: Fried chicken from a supermarket deli; rotisserie chicken from a supermarket deli; frozen fried chicken from a supermarket freezer case; and, frozen fried chicken available wholesale as a commodity item. Overall, 11% of products sampled were subjectively scored as extensively (10.6 %) or severely (0.4%) discolored, and would probably generate consumer complaints or rejection. The fried deli product seemed to show less discoloration than the other products tested. Objectively, breasts were less discolored than thighs or drums, and thigh discoloration was redder than breast or drum. The discolored areas in each piece were both darker and redder than non-discolored (normal) areas within each piece. Although products and pieces within product varied in regard to discoloration, a measurable level of discoloration occurred among all products. The evidence from this survey appears to show that cooked poultry items tend to have persistent but relatively low levels of red discoloration, although some products may be more susceptible than others.

Technical Abstract: Internal red discoloration of fully-cooked, bone-in chicken products is considered a quality defect because consumers perceive that the meat is undercooked. Sporadic occurrences seem to be widespread within the industry, but no data is available to adequately assess either the incidence or the severity of this problem. Therefore, products typically available to the consumer directly from the supermarket or indirectly from a wholesaler (and subsequently resold to a retailer) were evaluated to determine the relative occurrence and severity of internal red discoloration. Breasts, thighs, and drums were objectively and subjectively evaluated for internal red discoloration from the following product types: Fried chicken from a supermarket deli; rotisserie chicken from a supermarket deli; frozen fried chicken from a supermarket freezer case; and, frozen fried chicken available wholesale as a commodity item. Overall, 11% of products sampled were subjectively scored as extensively (10.6 %) or severely (0.4%) discolored, and would probably generate consumer complaints or rejection. The fried deli product seemed to show less discoloration than the other products tested. Objectively, breasts were less discolored than thighs or drums, and thigh discoloration was redder than breast or drum. The discolored areas in each piece were both darker and redder than non-discolored (normal) areas within each piece. Although products and pieces within product varied in regard to discoloration, a measurable level of discoloration occurred among all products. The evidence from this survey appears to show that cooked poultry items tend to have persistent but relatively low levels of red discoloration, although some products may be more susceptible than others.