Color Characteristics and Functional Properties of Flaked Turkey Dark Meat as Influenced by Washing Treatments

Abstract

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.

Nutrient Characterization of Color Modified and Unaltered Flaked Turkey Thigh Meat

“…This study was designed to provide a comparison of the nutrient content and nutritional equivalence of color modified flaked turkey thigh meat (CMT), as described by " Elkhalifa et al (1988) eggs, but the body flesh was wasted because of the drop in quality due to rapid freeze denaturation (Suzuki, 1981). (Suzuki, 1981).…”

“…Boneless, skinless turkey thighs were flaked into particles with average dimensions of 7mm by 4mm by 30mm and two washing procedures were used by Elkhalifa et al (1988). In the first procedure, flaked tissue was washed with three 0.03M potassium phosphate buffers at pH 5.8, 7.4 and 8.0.…”

“…Other water soluble components such as vitamins and minerals incur potential leaching during washing as indicated by a reduced ash content (Ball et al, 1983;Bowie, 1985;Elkhalifa et al, 1988). Increased water content of washed tissues and decreased water-holding capacity on the basis of cooking loss may be related to concentration changes of phosphorous (P), sodium (Na) and magnesium (Mg), as well as changes in pH.…”

“…However, the manufacture of these products did not eliminate the dark turkey meat oversupply because consumer attitudes about the deleterious effects of fat in red meat (Briedenstein, 1988) Procedures have been developed to lighten poultry dark meat using differing particle sizes and washing treatments (Ball et al, 1984;Bowie, 1985;Hernandez et al, 1986;Elkhalifa et al, 1988;Dawson et al, 1988). While these researchers have addressed color change, protein and amino acid profiles and functional properties of color modified tissues, data concerning nutrient profiles and nutritional quality of color modified poultry meat are incomplete.…”

“…Modified amino acid profiles 1 1 and composition in color modified tissues (Bowie, 1985;Elkhalifa et al, 1988) (Bowie, 1985). However, preliminary studies by Graham et al (1989) revealed that flavor desirability and thiobarbituric acid values of products manufactured from color modified turkey varied little from unaltered dark turkey products during frozen storage.…”