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  • Title: Variation in the colour of broiler breast fillets in the UK.
    Author: Wilkins LJ, Brown SN, Phillips AJ, Warriss PD.
    Journal: Br Poult Sci; 2000 Jul; 41(3):308-12. PubMed ID: 11081425.
    Abstract:
    1. The normal range in colour of broiler breast muscle was assessed using an objective (instrumental) measure of colour in portioned breast fillets at a commercial processing plant. In addition, the relationship between colour and ultimate muscle pH (pH(ult)) was also examined. 2. Considerable variation in colour was evident although minimal inter-flock variation was found. The exceptions were 2 free range flocks which produced breast fillets significantly lighter and less red. 3. Extremes of colour are likely to be discriminated against at the point of purchase. 4. A clear relationship between pH(ult) and L* values was found which provides more evidence for the existence of a PSE like condition in broiler breast meat.
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