Concentration of Nitrate and Nitrite in Raw Turkey Breast Meat and the Microbial Conversion of Added Nitrate to Nitrite in Tumbled Turkey Breast Meat

Ahn, Dong Uk; Maurer, A. J.

doi:10.3382/ps.0661957

Cited by 44 publications

(28 citation statements)

References 13 publications

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“…Ahn and Maurer (1987) reported that the residual nitrite contents of 0.2 ppm were naturally present in raw turkey breasts, which is similar to our result.…”

Section: Resultssupporting

confidence: 92%

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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“…Ahn and Maurer (1987) reported that the residual nitrite contents of 0.2 ppm were naturally present in raw turkey breasts, which is similar to our result.…”

Section: Resultssupporting

confidence: 92%

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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“…Sample preparation and nitrate determination methods were modifications of Ahn and Maurer (1987). Five grams of meat product samples were weighed in a 50‐mL test tube and homogenized with 20 mL of DDW using a Polytron homogenizer (Type PT 10/35, Brinkmann Instruments Inc., Westbury, N.Y., U.S.A.) for 10 s at high speed.…”

Section: Methodsmentioning

confidence: 99%

Investigating Quality Attributes and Consumer Acceptance of Uncured, No‐Nitrate/Nitrite‐Added Commercial Hams, Bacons, and Frankfurters

Sindelar¹,

Cordray²,

Olson³

et al. 2007

Journal of Food Science

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Increasing demands for natural, organic, and/or preservative-free foods have resulted in the consumer availability of uncured, no-nitrate/nitrite-added processed meat and poultry products. A comprehensive understanding about the quality and sensory attributes of commercially available uncured products is unclear. The objective of this study was to determine if quality and sensory differences exist between uncured and cured meat products. Five different commercial brands (Brands A to E; 4 uncured, no-nitrate/nitrite-added, and 1 nitrite-added) of 3 product types (hams, frankfurters, and bacons) were obtained from retail supermarkets. The samples were evaluated for color, pigment content, pH, lipid oxidation, residual nitrate and nitrite content, and consumer acceptance. All brands from all product types evaluated, except for 1 bacon (Brand B), had cured color, aroma, and flavor attributes similar to the nitrite-added control (Brand E). All product types and brands contained residual nitrate and residual nitrite except for Brands B and D bacons (< 1 ppm nitrite). Lipid oxidation as measured by 2-thiobarbituric acid reactive substances revealed a large variation in the occurrence of lipid oxidation both between and within product types, with frankfurters reporting the highest levels. Color measurements indicated the majority of the brands within each product type were similar to the control. Consumer sensory ratings for surface/lean color, aroma, flavor, texture, and overall acceptance determined that variation existed. Brand E (nitrite-added control) and 1 uncured, no-nitrate/nitrite-added brand for each product type were not different (P > 0.05) for overall acceptance and received higher scores (P < 0.05) than all other brands within each product type.

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“…Residual nitrate was determined using high pressure liquid chromatography (Witter & Balish, 1979;Witter, Gatley, & Balish, 1982) with modifications as described by Ahn and Maurer (1987). Samples were prepared in duplicate and evaluated on days 0, 4 and 10 for C. perfringens samples and days 0, 14, and 35 for L. monocytogenes samples.…”

Section: Residual Nitratementioning

confidence: 99%

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

et al. 2012

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Concentration of Nitrate and Nitrite in Raw Turkey Breast Meat and the Microbial Conversion of Added Nitrate to Nitrite in Tumbled Turkey Breast Meat

Cited by 44 publications

References 13 publications

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

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

Investigating Quality Attributes and Consumer Acceptance of Uncured, No‐Nitrate/Nitrite‐Added Commercial Hams, Bacons, and Frankfurters

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

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