Roaster breast meat condemned for cyanosis: A dark firm dry-like condition?

A case-control study (n = 68) of roaster chickens condemned for cyanosis wa s conducted. Color (CIE L*a*b*) and pH were measured at slaughter, and afte r 24 h aging on ice, at four predetermined sites of the Pectoralis major. C yanotic carcasses (dark) had a higher pH than controls at the time of slaug hter and at 24 h postmortem (P < 0.01). Perimortem pH was significantly cor related with pH at 24 h postmortem (r = 0.64) and also was correlated with lightness (L*) perimortem and postmortem (24 h; r = -0.36 and -0.50, respec tively). Perimortem pH was not correlated with meat redness (a*) at slaught er time and after 24 h. Ultimate PH and lightness at 24 h postmortem were a lso correlated. Tests based on pH, L*, and a* of the P. major were assessed : the sensitivity and specificity at various cut-off points were, respectiv ely, pH(6.3) = 76.17 and 88.24%, L*(41) = 91.18 and 79.41%, and a*(3) = 76. 47 and 97.06%. The repeatability (rho) of pH and color measurements was exc ellent and ranged from 0.87 to 0.98. Breast meat from roasters condemned fo r cyanosis had dark, firm, and dry (DFD)-like traits, and accurate tests ba sed on color and pH could be described as a means of identifying chickens c ondemned for cyanosis.