Effect of raw meat L* -value, pH and marination on cooked meat quality of broiler thigh meat
نویسندگان
چکیده
Introduction L* value (lightness) and pH have been used as predictive tools for estimating meat quality. In general, measurement of L* value is easier and faster than pH. Woelfel et al. (2002) reported that L* value seems to be of more predictive value than pH. Broiler meat with low pH or high L* value has been associated with low water-holding capacity, which results in increased cooking loss and shear value. The relationship among breast meat L* value, pH and meat quality has been reported by several researchers (Allen et al., 1998; Qiao et al., 2002).
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