25. Poultry Meat Color

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Alessandra Guidi and
  2. L. Castigliego

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch25

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Guidi, A. and Castigliego, L. (2010) Poultry Meat Color, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch25

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Department of Animal Pathology, Prophylaxis and Food Hygiene, University of Pisa, Pisa, Italy

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • poultry meat color;
  • visual appearance of meat and meat products - factor influencing the choice of the consumer and commercial success;
  • meat color measurement - important for acquiring information on customers' appraisal, better understanding preferences and reactions to different shades of color, investigating chromatic changes, determining its causes and evolution over time

Summary

This chapter contains sections titled:

  • Introduction

  • Color measurement

  • How meat color is determined

  • Color of the skin

  • Irradiation

  • Packaging

  • Storing

  • Cooking

  • References