Preparation of meat tissuesEffects of potassium phosphate and sodium acetate washing procedures on the composition, color characteristics, and functional properties of turkey dark meat were determined. All evaluations were compared to control thigh and breast tissues. Higher moisture and lower protein, fat and ash (PcO.05) were found in tissues subjected to washing. Concentration of sarcoplasmic protein was reduced (P ~0.05) by washing. Hunter L, a, and b color values were changed (PcO.05) to a color similar to breast meat by washing. Washed tissues, due to higher moisture, had less cooking loss in water and their protein solubility values increased with salt concentration. Emulsifying capacity (EC) values were not reduced (P>O.O5) due to washing. Phosphatewashed tissue stabilized a test emulsion better than the control and acetate/phosphate-washed thigh tissues.

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Muscles were excisedfrom the shoulders of U. S. No. I pork carcasses within Ih postmortem. Samples were flaked as; small (head opening = 3.otnm), medium (head opening = 6.Imm) and large (head opening = 9.9mm) with an Urschel Comitrol 3600. Samples were formulated with 1.0 NaCl and 0.2% sodium tripolphosphate rSTP), converted into 19 mm thick restructured chops and packaged. Subjective evaluations were conducted after 5 and 56 days of frozen storage for color, cohesiveness, muscle cut resemblance, overall appearance, tenderness, juiciness, connective tissue amount and JIavor. Objective measurements included h'unter Color values, shear force, percentage cooking loss and lliobarbituric Acid (TBA) values. Results suggested that large flaked particles contributed to improved color and reduced cooking loss. Particle size had no e$ect on muscle cut resemblance, overall appearance, juiciness and JIavor. Increased particire size was responsible for decreased tenderness, cohesiveness and TBA va Iues but increased connective tissue amount.

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