1. bookVolume 13 (2013): Issue 2 (April 2013)
Journal Details
License
Format
Journal
eISSN
2300-8733
ISSN
1642-3402
First Published
25 Nov 2011
Publication timeframe
4 times per year
Languages
English
Open Access

The relationship between colour and pH in cold-stored quail breast muscle / Zależność między barwą a pH w mięśniach piersiowych przepiórek przechowywanych w warunkach chłodniczych

Published Online: 24 Apr 2013
Volume & Issue: Volume 13 (2013) - Issue 2 (April 2013)
Page range: 401 - 413
Journal Details
License
Format
Journal
eISSN
2300-8733
ISSN
1642-3402
First Published
25 Nov 2011
Publication timeframe
4 times per year
Languages
English
Abstract

The purpose of this study was to analyse the colour of the breast muscles of Japanese Pharaoh quail on the first day after slaughter and again after further six days of cold storage, in relation to their muscle pH. The material for the study consisted of 40 breast muscles taken from the carcasses of six-week-old Japanese Pharaoh quail. Based on pH results, the muscles were divided into three groups: I (pH = 5.51-5.70), II (pH = 5.71-5.90) and III (pH = 5.91-6.10). After this the muscles were stored for a further 6 days at 4°C. It was found that the pH of freshly dissected quail breast muscle is a good indicator of the colour stability of muscles cold-stored at 4°C for six days. The lowest degree of colour stability was observed in the pH range 5.51-5.70. In the sensory evaluation muscles displaying this degree of colour instability were considered unacceptable or barely acceptable. In contrast, muscles in the pH ranges 5.71-5.90 and 5.91-6.10 displayed a high degree of colour stability and were considered acceptable in the sensory evaluation. The colour changes that occurred during storage of the muscles were due to changes in the values of all of the colour parameters (L*, a*, b*, C* and hº); however, the greatest changes were found in the case of redness (a*) and the hue angle (hº). The changes were caused both by alterations in the amount of pigment reached by light, and by changes in the relative amounts of the chemical forms of myoglobin.

Keywords

Andersen H.J. (2000). What is pork quality? Quality of meat and fat in pigs as affected by genetics and nutrition. Proc. joint session of the EAAPcommissions on pig production, animal genetics and animal nutrition, Zurich, Switzerland, 25.08.1999, Wageningen, pp. 15-26.Search in Google Scholar

Bekhit A.E.D., Faustman C. (2005). Review: Metmyoglobin reducing activity. Meat Sci., 71: 407-439.Search in Google Scholar

Brewer S. (2004). Review: Irradiation effects on meat color. Meat Sci., 68: 1-17.Search in Google Scholar

Brewer M.S., Mc Keith F.K. (1999). Consumer-rated quality characteristics as related to purchase intent of fresh pork. J. Food Sci., 64: 171-174.Search in Google Scholar

CIE (1976). Colorimetry: Official Recommendations of the International Commission on Illumination. Publication CIE No. 15 (E-1.3.1). Bureau Central de la CIE, Paris, France.Search in Google Scholar

Feldhusen F., Reinhardt H.J. (1994). Farbveränderungen der Oberfläche von Schweinemuskulatur bei verschiedenen relativen Kühlluftfeuchtigkeiten. Fleischwirtschaft, 74: 765-768.Search in Google Scholar

Gardzielewska J., Tarasewicz Z., Jakubowska M., Szczerbi ńska D., Kara - mucki T., Rybarczyk A. (2010). Einfluss der Fütterung von Erbsen auf die Brustmuskelqualität von Wachteln. Tierärztliche Umschau, 65: 490-493.Search in Google Scholar

Gardzielewska J., Tarasewicz Z., Szczerbi ńska D., Jakubowska M., Karamucki T., Natalczyk-Szymkowska W. (2004). Modification of quail meat quality with oligosaccharide feed suplementation. Veterinarija ir Zootechnika, 26 (48): 29-32.Search in Google Scholar

Hamm R. (1996). Einfluß des p H-Wertes auf die Protein-Nettoladung im myofibrillären System. Fleischwirtschaft, 76: 1330-1335.Search in Google Scholar

Karamucki T. (2008). Studies on the formation of colour of the porcine Longissimus lumborum muscle and the usefulness of selected methods of its measurement for pork quality assessment. Doctoral thesis. Agricultural University, Szczecin, Poland (in Polish with English abstract).Search in Google Scholar

Kortz J. (1966). The effect of free sulfhydryl groups on the colour stability of raw meat (pork). Doctoral thesis. Technical University of Gdańsk, Gdańsk, Poland (in Polish).Search in Google Scholar

Krzywicki K. (1979). Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Sci., 3 (1): 1-10.Search in Google Scholar

Lindahl G., Lundström K., Tornberg E. (2001). Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs. Meat Sci. 59: 141-151.Search in Google Scholar

Mancini R.A., Hunt M.C. (2005). Review: Current research in meat color. Meat Sci. 71: 100-121.Search in Google Scholar

Mikkelsen A., Juncher D., Skibsted L.H. (1999). Metmyoglobin reductase activity in porcine m. longissimus dorsi muscle. Meat Sci., 51: 155-161.Search in Google Scholar

PN-ISO 8586-1 (1996). Sensory analysis - General guidance for selection, training and monitoring of assessors - Part 1: Selected assessors.Search in Google Scholar

PN-ISO 8586-2 (1996). Sensory analysis - General guidance for selection, training and monitoring of assessors - Part 2: Experts.Search in Google Scholar

Risvik E. (1994). Sensory properties and preferences. Meat Sci., 36: 67-77.Search in Google Scholar

Różyczka J., Michalski Z. (1978). Relationship between fattening performance and meat quality in pigs (in Polish). Rocz. Nauk Rol., 98-B-4: 93-102.Search in Google Scholar

Rutkowski A. (2000). Japanese quail (in Polish). Poznań, PWRi L, pp. 11-12.Search in Google Scholar

Tarasewicz Z., Gardzielewska J., Szczerbi ńska D., Ligocki M., Jakubow- ska M., Majewska D. (2007). The effect of feeding with low-protein feed mixes on the growth and slaughter value of young male Pharaoh quails. Archiv fur Tierzucht, 50 (5): 520-530. Search in Google Scholar

Recommended articles from Trend MD

Plan your remote conference with Sciendo