PHYSICAL AND CHEMICAL FACTORS AFFECTING CHICKEN MEAT COLOR

Abstract

The expectation in term of meat quality characters has been increased due to consumer demand in the last few years. The quality of meat and meat products have a major concern and can never be compromised in any situation. Sensory qualities such as appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the main factors, which influence the final meat purchasing decision of the consumer. It is well known that the darker color of thigh meat is due to the higher volume of myoglobin and haem pigments, as well as a higher pH when compared to breast meat. Killing older birds increases myoglobin amount in the meat and selection of breeds for higher breast meat production may be involved. Consuming a wheat-based diet tends to reduce the color of breast meat but has less effect on the thigh meat. After killing, biochemical variations, initiating the conversion of muscle to meat, regulate final meat quality. Heritability estimates for meat quality attributes in broilers are surprisingly high making genetic selection a best way for upgrading of broiler meat quality. However, the utilization of advanced new technologies, development of efficient and new processing methods will help to improve the chicken meat quality.