LAUSR

ABSTRACT Published studies have shown that the wooden breast (WB) condition affects the macroscopic appearance, quality, and functionality of raw broiler breast fillets (pectoralis major) as well as the texture of both raw and cooked fillets. In this study, we demonstrated for the first time that the WB condition also significantly affects the color and appearance of cooked breast fillets. Fresh broiler breast fillets (deboned at 3 h post‐mortem) were collected from a commercial plant and sorted into normal (no WB) and severe WB condition categories based on palpable hardness and rigidity throughout the breast fillets. The fillets were either cooked directly from a fresh state, after marination with a target concentration of 0.75% NaCl and 0.45% phosphate at the end, or after storage at ‐20°C. Samples were cooked to 76°C in individual cooking bags in a combi‐steam oven. Color measurements (CIEL*a*b*) on both the ventral and dorsal surfaces of cooked fillets were assessed using a Minolta spectrophotometer CM‐700d. There were no significant CIE color value differences on the dorsal surfaces (bone side) of cooked fillets (P > 0.01). However, on the cooked ventral surfaces (skin side), the WB condition caused increases (P < 0.01) in a* and b* values and a decrease (P < 0.01) in the L* value regardless of marination treatment or frozen storage. The average L* values of cooked WB fillets were more than 6 units lower than in cooked normal fillets. After cooking, WB fillets showed higher a* and b* values by more than 0.5 and 2 units, respectively, than normal fillets. Data demonstrate that the WB condition can negatively influence the ventral surface color of cooked broiler breast fillets. The cooked surface of WB fillets was darker, redder, and more yellow than that of fillets without the WB condition. The detrimental effect of WB on the surface color and appearance of cooked breast fillets was noticeable and was not eliminated by marination or frozen storage.