The relationship of raw broiler breast meat color and pH to cooked meat color and pH

Three replicate trials were conducted to determine the influence of raw bre ast meat color and pH on subsequent cooked meat color and pH. In each trial , approximately 50 breast fillets were obtained from a commercial processin g plant based on being either normal, lighter than normal, or darker than n ormal. Color (L* = lightness, a* = redness, and b* = yellowness) of each fi llet was determined in triplicate on the underside surface of the fillet (t o avoid scalding effects), and the pH was determined on a tissue sample rem oved from the posterior portion of each fillet. Fillets were then cooked in steam at 98 C for 20 min and cooled to room temperature, and a second samp le was removed from the posterior section for cooked meat pH. Cooked meat c olor was measured on an exposed surface, to avoid cooking-related discolora tion. The data were subjected to linear regression analysis to determine th e relationship between raw and cooked values. Results indicated a significa nt linear relationship between raw and cooked values for each color paramet er as well as pH. Model R-2 values were 0.43, 0.40, 0.64, and 0.78 for L*, a*, b*, and pH, respectively. There were also significant linear relationsh ips between raw meat L* and raw muscle pH (R-2 = 0.59) as well as cooked me at L* and raw meat pH (R-2 = 0.36). These results indicate that raw breast meat color and pH affect cooked breast meat color and pH but that cooking r educes the degree of color variation. Moreover, cooked meat lightness is mo re closely associated with raw breast meat pH than with cooked meat pH.