Characteristics of pale, soft, exudative broiler breast meat

The objective of the study was to characterize pale breast meat, compare it with normal colored breast meat, and determine whether it should be consid ered pale, soft, and exudative (PSE). Characteristics of 20 normal and 20 p ale broiler breasts, obtained at a commercial slaughter plant, were evaluat ed. Compared with normal meat, the pale breast meat had a significantly (P < 0.05) lower pH (5.7 vs. 5.9), higher color L* value (60.0 vs. 55.1), high er drip loss (1.34 vs. 0.87%), lower marinade uptake (31.2 vs. 44.3%), and lower cooking yields (95.2 vs. 105.8%). Protein solubility in pale samples was slightly (P < 0.05) lower than in normal samples, which suggests increa sed protein denaturation in the pale breasts. Correlations between pH and L * value (r = -0.76), pH and marinade uptake (r = 0.64), sarcoplasmic protei n solubility and L* value (r = -0.71), and sarcoplasmic protein solubility and moisture uptake (r = 0.66) and cooking yield (r = 0.66) were significan t (P < 0.05). Correlations between total protein solubility and moisture up take or cooking yields were not significant. The low ultimate pH of pale br east muscle appears to be the main determinant of its low water-holding cap acity (WHC). This lower pH was unrelated to a higher lactate concentration or glycolytic potential of the pale muscle. Further research is needed to d etermine the causes of the low pH and possible measures to increase the pH (and functionality) of pale broiler breast muscle. Because the pale breast muscle has a low WHC, it can be considered PSE.