EFFECTS OF RAW MEAT L* VALUE, pH AND MARINATION ON COOKED MEAT QUALITY OF BROILER THIGH MEAT

摘要

IntroductionL* 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).Marination can improve meat quality, product yield, and sensory properties of meat. The major methods of marination are still-marination, injection and tumbling. The still-marinating process requires more space and time than the tumbling and injection processes, but does not require major capital investment. In addition, an advantage of still-marination is that it protects the integrity of fragile products such as deboned thigh meat. A number of researchers have studied the effect of marination on breast fillets; however, no studies have been done to investigate the effect of marination on thigh meat. Thus, the objective of this study was to determine the effects of L* value, pH and still-marination on raw and cooked meat quality properties of broiler thigh meat.