Characterization of Carcass Color Differences Between Hens (Small Birds) and Meat-Type Male Pheasants (Large Birds)
The underlying changes in hen carcass color upon freezing were compared with the color of meat-type male pheasants upon freezing. Chemical and physical assessments of these two pheasant types (n=5) and the effects of different chilling methods on hen carcasses (n=10) were evaluated. The results show...
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2021-08-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/11589/ |
| _version_ | 1797222181026922496 |
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| author | James (Jim) Claus Ko-Eun Hwang |
| author_facet | James (Jim) Claus Ko-Eun Hwang |
| author_sort | James (Jim) Claus |
| collection | DOAJ |
| description | The underlying changes in hen carcass color upon freezing were compared with the color of meat-type male pheasants upon freezing. Chemical and physical assessments of these two pheasant types (n=5) and the effects of different chilling methods on hen carcasses (n=10) were evaluated. The results showed that hen carcasses exhibited more red pigmentation (myoglobin, hemoglobin), as well as significantly higher pH values and redness, than the carcasses from meat-type pheasants. The moisture content was higher in hens than in meat-type pheasants, especially in the skin. The intermediate fiber (IIA) type was the only type found in the pectoralis major muscle, regardless of pheasant type. Chilling method significantly changed the color attributes of the hen carcass. Immersion chilling decreased skin redness (less pigmentation and Commission Internationale de l ́Eclairage [CIE] a*); the breast meat was less red than that from the chilling-in-a-bag condition. The skin had substantially higher levels of red pigmentation than the breast muscles, irrespective of the pheasant type and chilling method (P < 0.05). Our findings suggest that the more intense red appearance may be related to a combination of greater residual hemoglobin levels and higher pH within the skin. The greater moisture content of the skin may have facilitated the development of greater transparency to the darker, more red breast muscle. |
| first_indexed | 2024-04-24T13:17:14Z |
| format | Article |
| id | doaj.art-7b6b005424934a4aac88fcdd32758344 |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:14Z |
| publishDate | 2021-08-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-7b6b005424934a4aac88fcdd327583442024-04-04T17:28:48ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2021-08-015110.22175/mmb.11589Characterization of Carcass Color Differences Between Hens (Small Birds) and Meat-Type Male Pheasants (Large Birds)James (Jim) Claus0Ko-Eun Hwang1University of Wisconsin MadisonDepartment of Animal & Dairy Sciences, University of Wisconsin-MadisonThe underlying changes in hen carcass color upon freezing were compared with the color of meat-type male pheasants upon freezing. Chemical and physical assessments of these two pheasant types (n=5) and the effects of different chilling methods on hen carcasses (n=10) were evaluated. The results showed that hen carcasses exhibited more red pigmentation (myoglobin, hemoglobin), as well as significantly higher pH values and redness, than the carcasses from meat-type pheasants. The moisture content was higher in hens than in meat-type pheasants, especially in the skin. The intermediate fiber (IIA) type was the only type found in the pectoralis major muscle, regardless of pheasant type. Chilling method significantly changed the color attributes of the hen carcass. Immersion chilling decreased skin redness (less pigmentation and Commission Internationale de l ́Eclairage [CIE] a*); the breast meat was less red than that from the chilling-in-a-bag condition. The skin had substantially higher levels of red pigmentation than the breast muscles, irrespective of the pheasant type and chilling method (P < 0.05). Our findings suggest that the more intense red appearance may be related to a combination of greater residual hemoglobin levels and higher pH within the skin. The greater moisture content of the skin may have facilitated the development of greater transparency to the darker, more red breast muscle.https://www.iastatedigitalpress.com/mmb/article/id/11589/darker red appearancemeat pigmentsskin colorchillingfreezingcarcass quality |
| spellingShingle | James (Jim) Claus Ko-Eun Hwang Characterization of Carcass Color Differences Between Hens (Small Birds) and Meat-Type Male Pheasants (Large Birds) Meat and Muscle Biology darker red appearance meat pigments skin color chilling freezing carcass quality |
| title | Characterization of Carcass Color Differences Between Hens (Small Birds) and Meat-Type Male Pheasants (Large Birds) |
| title_full | Characterization of Carcass Color Differences Between Hens (Small Birds) and Meat-Type Male Pheasants (Large Birds) |
| title_fullStr | Characterization of Carcass Color Differences Between Hens (Small Birds) and Meat-Type Male Pheasants (Large Birds) |
| title_full_unstemmed | Characterization of Carcass Color Differences Between Hens (Small Birds) and Meat-Type Male Pheasants (Large Birds) |
| title_short | Characterization of Carcass Color Differences Between Hens (Small Birds) and Meat-Type Male Pheasants (Large Birds) |
| title_sort | characterization of carcass color differences between hens small birds and meat type male pheasants large birds |
| topic | darker red appearance meat pigments skin color chilling freezing carcass quality |
| url | https://www.iastatedigitalpress.com/mmb/article/id/11589/ |
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