Effects of Refrigerated Storage, pH Adjustment, and Marinade on Color of Raw and Microwave Cooked Chicken Meat

Abstract

Chicken carcasses from 7-wk-old birds were skinned, deboned by hand, and the meat ground twice through a meat grinder. Samples were divided into 90-g portions, packaged, and stored at 3 C. The pH, cooking yield, and color of raw and cooked ground chicken meat were determined at 4-day intervals during 28 days of storage. In addition, ground meat samples were brought to pH values ranging from 4.9 to 7.1 by treating with citric acid or Na3 PO4. Chicken fillets were marinated in suspensions that contained citric acid and Na3 PO4 for color evaluation. Increased refrigerated storage time increased (P < .05) the pH of ground chicken meat. As ground meat pH increased, Hunter Lab “L” and “a” values decreased (P < .05). After samples were cooked, both internal and external Hunter Lab “L” and “b” values decreased (P < .05) and “a” increased (P < .05) as storage time progressed. Results indicated that raw and cooked chicken meat color were related to pH values and the color of raw and cooked chicken fillets can be altered with marinades containing citric acid and Na3 PO4.