Article ID Journal Published Year Pages File Type
2450954 Meat Science 2010 5 Pages PDF
Abstract

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.

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