HEME PIGMENT LEVELS IN CHICKEN BROILERS CHILLED IN ICE SLUSH AND AIR

Ice-slush-chilled versus air-chilled broilers were studied for differences in the heme pigment levels in the gizzard, breast, and thigh muscles. Significant differences (P < .05) were observed in pigment levels among the breast, thigh, and gizzard. However, no significant effects on hemoglobin and myoglobin levels were observed between chilling methods. There was a significant difference (P < .05) in cytochrome c levels between chilling methods. The observed difference in cytochrome c levels may be a contributing factor in the development of color problems in either fresh or processed poultry meat. Hunterlab L values were significantly (P < .05) negatively correlated (r > -.97) and a(L) values were significantly positively correlated (r > .85) with the total heme pigment levels present in the breast muscle.