Colour defects, quality and shelf life of commercially processed broiler carcass.

Abstract

Commercially reared market age (6 to 8 weeks) broilers (n=200) of mixed sex were studied for color variation in two poultry processing units of Hyderabad city, India over a six months period. Bruised, unbruised and overscalded leg tissues were evaluated for pH, CIE color values, cook loss% and Water holding capacity (WHC). The leg cuts were stored at refrigerated temperature (1°C) and pH, CIE color values, microbial counts and sensory odor scores were recorded on 0, 3, 6 and 9th day of storage. The majority of bruises were found in leg and wing region. Dislocated femurs associated with bruises were most frequently (10.76%) observed followed by wing dislocation (4.61%). Significantly (P<0.05) higher cook loss and lower WHC was noticed in bruised sample than unbruised. Bruised legs exhibited lower L* and higher a* value (more red) compared to unbruised sample. The microbial counts did not differ (P>0.05) between bruised and unbruised sample. Bruised and over scalded leg tissues exhibited spoiled odor on 9th day of refrigerated storage where as no off odor was detected in unbruised broiler leg tissue. From the present study it is concluded that color variation observed in broiler carcasses in commercial poultry processing units of Hyderabad city were mostly because of over scalding and dislocated femur with bruises, which resulted in lower shelf life.