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Title: Color Measurement Positions on Broiler Fillets Can Affect Pearson Correlation Coefficients between pH and CIE L*, a* and b* Values

Author
item Zhuang, Hong
item Savage, Elizabeth

Submitted to: International Food Technology Meeting Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 12/11/2009
Publication Date: 7/17/2010
Citation: Zhuang, H., Savage, E.M. 2010. Color Measurement Positions on Broiler Fillets Can Affect Pearson Correlation Coefficients between pH and CIE L*, a* and b* Values. International Food Technology Meeting Abstracts.

Interpretive Summary: Variation in rates of pH reduction during rigor mortis hypothetically results in differences in surface color of raw poultry fillets (pectoralis major); however, the relationships between the pH measurements and surface color, CIE L*, a* and b* values are inconsistent in published reports. It has been found that the surface color measurements, L*, a* and b*, can be greatly affected by the poultry breast meat thickness and color measurement positions on the fillet. The objective of this study was to investigate the effect of color measurement positions on linear (Pearson) relationships between pH and L*, a* and b* values in broiler fillets deboned 6-8h postmortem. A total of 311 broiler fillets were procured from a local commercial chicken processing plant. Fillet pH was measured by direct insertion of a piercing probe in the cranial end of each muscle. L*, a* and b* values were measured with a Minolta spectrophotometer at three positions (toward cranial end, center and toward caudal end) on the medial side of each fillet. Our results show that there were no significant differences (P>0.69) in mean a* values between the three positions; however, there were significant differences (P<0.01) in mean L* and b* values between the positions. The significance (from <0.0001 to >0.99) of the Pearson correlations between a* values and pH depended on the position. The Pearson correlations were significant (P<0.0001) between pH and L* values and between pH and b* values regardless of the position; however, the coefficients varied with the positions (from 0.57 – 0.67 for L* values and 0.25 – 0.38 for b* values). Our results demonstrate that the color measurement position on poultry fillets can affect Pearson correlation coefficients between pH and CIE parameters.

Technical Abstract: na