BROILER SKIN COLOR AS AFFECTED BY ORGANIC-ACIDS - INFLUENCE OF CONCENTRATION AND METHOD OF APPLICATION

Color of broiler skin was evaluated after exposure to organic acids un der various concentrations and simulated potential plant application c onditions. Breast skin from chilled broiler carcasses was treated with acetic (AA), citric (CA), lactic (LA), malic (ML), mandelic (MN), pro pionic (PA), or tartaric (TA) acids at 0.5, 1, 2, 4, and 6% concentrat ions. Each acid and concentration was applied in simulated dip (23 C f or 15 s), scalder (50 C for 2 min), and immersion chiller (1 C for 60 min) conditions. A tap water control was included with each applicatio n method. Objective color values of L (lightness), a* (redness), and b (yellowness) were measured before and after the treatments to calcu late color differentials under a factorial arrangement of organic acid s and concentrations. Skin Lightness increased (P < 0.01) in simulated chiller as compared to dip and scalder applications. Skin redness was reduced significantly in scalder, and yellowness in dip and scalder a pplications, respectively. In simulated dip application, with the exce ption of PA, all acids decreased lightness and increased redness and y ellowness values. Propionic acid had little affect on lightness and re dness values, but decreased yellowness values. In simulated scalder ap plication, with the exception of PA, all acids decreased lightness wit h increasing concentration. The redness values changed little in scald er application. However, yellowness values were increased with all aci ds, except for PA, which decreased yellowness values. In simulated chi ller conditions, all acids, except for PA, decreased lightness and red ness and increased yellowness values. Propionic acid increased lightne ss and decreased yellowness values significantly in chiller conditions . Alterations in skin color should be taken into account in the select ion and application of organic acids as carcass disinfectants.