Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast

Slesinski, A.J.; Claus, J.; Anderson‐Cook, Christine M.; Eigel, W.E.; Graham, P.P.; Lenz, G.E.; Noble, Robert

doi:10.1111/j.1365-2621.2000.tb16019.x

Cited by 26 publications

(8 citation statements)

References 12 publications

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“…Several investigations revealed the effects of non-meat ingredients in mitigating PCD in poultry products. These studies indicated that milk-derived ingredients (Table 8) such as non-fat dry milk (Dobson & Cornforth, 1992;Schwarz et al, 1997;Schwarz et al, 1999;Slesinski et al, 2000a), whey protein concentrate (Slesinski et al, 2000a;Sammel & Claus, 2003b), sodium caseinate (Slesinski et al, 2000a), and milk protein concentrate (Slesinski et al, 2000a) minimize PCD in poultry products. In addition, PCD can be decreased using common food-grade ingredients (Table 9) like citrate (Sammel & Claus, 2003a;Sammel, Claus, Greaser, & Richards, 2006;Kieffer, Claus, & Wang, 2000), calcium chloride , tricalcium phosphate , sodium tripolyphosphate (Young & Lyon, 1997),…”

Section: Cooked Color Phenomena In Poultrymentioning

confidence: 99%

Factors influencing internal color of cooked meats

Suman

Nair

Joseph³

et al. 2016

Meat Science

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This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety.

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Section: Cooked Color Phenomena In Poultrymentioning

confidence: 99%

Factors influencing internal color of cooked meats

Suman

Nair

Joseph³

et al. 2016

Meat Science

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“…The causes of undesirable pink color include high pH, high reducing conditions, the state and level of meat pigments, incidental nitrate/nitrite contamination, and processing ingredients ( Holownia et al , 2003 ; Maga, 1994 ). Many researchers investigated solutions to reduce pink color development by food ingredients ( Sammel and Claus, 2003 ; Sammel and Claus, 2006 ; Sammel and Claus, 2007 ; Schwarz et al , 1999 ; Slesinski et al , 2000 ). Slesinski et al (2000) observed that dairy proteins can reduce pink color in ground turkey breasts.…”

Section: Introductionmentioning

confidence: 99%

Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts

Jeong

2017

Korean Journal for Food Science of Animal Resources

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The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE a* value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

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“…This allows a gel formation which provides some protection against heat denaturation during subsequent cooking and results in a more pink or red color. This can be counteracted by slight acidification with citric acid or by addition of certain dairy proteins (27). Negative aspects of these are the lessening of product yields by citric acid and the conflict with some religious requirements by combining meat and dairy proteins.…”

Section: Persistent Red Cooked Colormentioning

confidence: 98%

Color Quality in Meat

Kropf

2008

Color Quality of Fresh and Processed Foods

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Chilled, frozen, cured and cooked color, also color of fat andbones all influence the quality image of meat. These can be affected by animal genetics, feeding, handling, carcass chilling, time postmortem, cutting, packaging system, display condition and cooking. Time post-cutting affects myoglobin chemical state and must be identified. Illuminant, observer angle, and aperture size affect instrument readings and must be identified. Modified atmosphere packaging, could be high or ultra-low oxygen, or carbon monoxide, are useful in caseready distribution and marketing. Each represents technical challenges regarding color and color measurement. Unique challenges to traditional reflectance readings are lack of sample uniformity, but scanning technology and color transformation to cyan, magenta, yellow are useful techniques in quantifying discoloration. Image analysis of layers of myoglobin chemical forms offers promise in understanding color changes.

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Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast

Cited by 26 publications

References 12 publications

Factors influencing internal color of cooked meats

Factors influencing internal color of cooked meats

Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts

Color Quality in Meat

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