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Title: INDUCED RED DISCOLORATION OF BROILER BREAST MEAT: EFFECT OF BLOOD, BONE MARROW, AND MARINATION

Author
item SMITH, DOUGLAS
item NORTHCUTT, JULIE

Submitted to: International Journal of Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/14/2004
Publication Date: 4/1/2004
Citation: Smith, D.P., Northcutt, J.K. 2004. Induced red discoloration of broiler breast meat: effect of blood, bone marrow, and marination. International Journal of Poultry Science. 3:248-252.

Interpretive Summary: Fully cooked, bone-in chicken parts can sometimes look bloody and undercooked. Previous research has shown that 11% of these types of products contain significant internal red discoloration. Many studies have addressed related problems such pink meat or bone darkening, but none have studied the red discoloration problem. Therefore, a system was developed using chicken breast meat, blood, and bone marrow (natural components found in processed carcasses) to determine the effect of blood and marrow on inducing red discoloration. Samples containing these ingredients were also prepared with added marinade (water, salt, and phosphate). Objective darkness and redness values were measured on raw and cooked samples. Blood, marrow, and the blood-marrow combination all produced darker and redder raw and cooked breast meat. Blood contributed more to the darkness of raw meat, while marrow contributed more to the darkness of cooked meat and to the redness of both raw and cooked meat. Marination did not affect (improve) cooked meat darkness or redness. Bone marrow was determined to be the most important component for inducing red discoloration of breast meat, and will be used for further studies. This system will enable laboratory study of an industry problem and allow screening of ingredients that could prevent or reduce discoloration.

Technical Abstract: The bloody, undercooked appearance of fully cooked chicken causes complaints and product rejection by consumers. This defect has been described as a persistent problem with bone-in chicken. Many studies have addressed pink meat or bone darkening, but none have studied the red discoloration problem. Therefore, constituents found in the broiler carcass (breast meat, blood, and bone marrow) were combined in an external system to determine the effect of blood and marrow on inducing red discoloration. Three replicate trials were conducted where broiler breast meat was combined with: nothing (control); blood; bone marrow; or, both. An identical set of samples was prepared with added marinade (water, salt, and phosphate). Duplicates of each treatment were prepared, placed in glass tubes, and cooked. CIE L* (lightness) and a* (redness) values were determined on raw preparations and on cooked meat. Blood, marrow, and the combination of both produced significantly (P<0.05) darker and redder raw and cooked breast meat. Blood contributed more to the darkness of raw meat, while marrow contributed more to the darkness of cooked meat and to the redness of both raw and cooked meat. The blood-marrow combination produced darker raw and cooked meat than either ingredient alone, but the combination did not produce redder meat than marrow alone. Marination resulted in darkened raw breast meat, but had little effect on meat darkness or redness when blood, marrow, or both were added. Marrow was determined to be the most important component for inducing red discoloration of breast meat.