کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2450954 | 1109666 | 2010 | 5 صفحه PDF | دانلود رایگان |

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.
Journal: Meat Science - Volume 84, Issue 4, April 2010, Pages 755–759