کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2450954 1109666 2010 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast
چکیده انگلیسی

An experiment was conducted to test sequential injection of sodium tripolyphosphate (STP; 0.5% meat weight basis, mwb) followed by injection with or without addition of calcium chloride (CaCl2, 500 ppm mwb), and to test the effect of post-injection delay prior to cooking. A second experiment evaluated the impact of injection order and delay time between independent addition of CaCl2 (500 ppm mwb) and STP (0.5% mwb). Turkey was formulated without an added pink generating ligand (NONE), with nicotinamide (NIC; 0.1% mwb), or with sodium nitrite (NIT; 10 ppm mwb). A white colloid was observed in the extracellular space of treatments containing both STP and CaCl2. Addition of CaCl2 decreased nitrosylhemochrome but did not reduce levels of nicotinamide hemochrome or CIE a∗ values. Injection order or delay between injections did not contribute to controlling the pink defect in cooked, intact turkey breast.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 84, Issue 4, April 2010, Pages 755–759
نویسندگان
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