Meat Color and Biochemical Characteristics of Unacceptable Dark‐colored Broiler Chicken Carcasses

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Abstract
Spectrocolorimetry, pH, TBARS, total pigment and myoglobin were measured in normal and abnormally dark‐colored broiler chicken breast muscle. Analyses of L*, a* and b* values revealed that a* values were highly sensitive and specific to differentiate normal from dark‐colored carcasses and thus could be used as a potential diagnostic method for carcass classification at slaughter. Color characteristics (L*, a*, and b* values), pH, total pigment, myoglobin, and iron concentrations were all significantly different in dark‐colored muscle when compared with normal muscle. TBARS values and percentage moisture for the two groups were not different.