Advances in understanding color development in poultry meat

Publication date: 05/12/2022
Extent: 16 pages

Contributions by: Ranjith Ramanathan and Frank Kiyimba, Oklahoma State University, USA; Surendranath Suman, University of Kentucky, USA; and Gretchen Mafi, Oklahoma State University, USA

Chapter synopsis: The demand for poultry meat will surpass other meats as an animal protein source. Poultry is considered white meat due to its lower myoglobin content than red meats. Consumers often associate fresh meat color with quality. Any deviation from a consumer-preferred color leads to less acceptance. This chapter discusses factors affecting poultry meat color and recent advances in understanding metabolites and protein changes in meat. In addition, two case studies will discuss how packaging can influence poultry meat color and lipid oxidation and how omics techniques can be utilized to elucidate biomolecular changes affecting poultry meat quality.

DOI: 10.19103/AS.2022.0112.04