Effect of Water Chilling on Objective Color of Bruised and Unbruised Broiler Tissue

Changes in the color of skin due to the presence of bruises and chilling were investigated. Broiler chicken carcasses were obtained from a local processing plant after exiting the last picker, individually bagged, and transported to the lab for color evaluation. Selection of carcasses was based on the presence of bruised breast or leg tissue on one side, with the same general location on the other side evaluated as unbruised tissue. The procedure was replicated seven times. Objective color values (L*, a*, and b*) were recorded for both the bruised and unbruised tissue before and after chilling. Data were analyzed by ANOVA with a random block design. Chilling resulted in significant increases in L* values (lightness) for both breast and leg, bruised and unbruised. The only significant change in a* values (redness) due to chilling was observed on unbruised breast tissue, which increased from .65 to 2.07 after chilling. The a* value of bruised breast and leg and unbruised leg tissue was not affected by chilling. Likewise, immersion chilling did not affect b* values. Under the conditions of this study, immersion-chilled carcasses were lighter in color than unchilled carcasses. Based on a* values, the appearance of bruised tissue did not change due to chilling.