Effects of Added Pigments, Salt, and Phosphate on Color, Extractable Pigment, Total Pigment, and Oxidation-Reduction Potential in Turkey Breast Meat

Abstract

Ground turkey breast meat treatments were prepared with 16 combinations of myoglobin (0, .4 mg/g meat), cytochrome c (0, .1 mg/g meat), salt (NaCl; 1, 2.5%), and sodium tripolyphosphate (0, .5%) before cooking to determine their effect on meat color, water extractable pigments, total pigment, and oxidation-reduction potential in cooked turkey breast meat Addition of myoglobin did not increase extractable pigment but significantly (P<01) increased the redness (a-value) and total pigment of cooked meat Cytochrome c greatly increased both extractable pigment and a-values (P<.01). Most of the added myoglobin was denatured or became unextractable, but almost all of the added cytochrome c was extractable after cooking. A large portion of extractable pigment and drip was due to cytochrome c; added cytochrome c had a much stronger effect than myoglobin on pinkness of cooked turkey breast meat. Addition of pigments always decreased L-values (lightness) of breast meat. Salt significantly (P<.01) increased a-values and decreased L-and b-values (yellowness). Extractable pigment was increased by salt in all pigment treatments except myoglobin-added meat; total pigment was hardly affected by salt. Phosphate significantly (P<.01) increased a-values in no pigment and myoglobin-added meat, but was less effective than salt. Oxidationreduction potentials were decreased by adding salt and phosphate. Those potential changes could have a strong effect on pinkness of cooked turkey breast meat if the oxidation-reduction potentials of the meat are around +90 mV or -50 mV. (

Prerigor injection using glycolytic inhibitors in low-quality beef muscles1

“…Contrary to our results, Ahn and Maurer (1989) found that under normal conditions, oxidation-reduction potential in meat decreases during postmortem storage.…”

Effects of Refrigerated Storage, pH Adjustment, and Marinade on Color of Raw and Microwave Cooked Chicken Meat

“…Results supported the observations of Schmidt and Trout (1984), who stated that at high pH levels (pH > 6.0) beef, pork, and turkey appeared inadequately cooked. Ahn and Maurer (1989) reported that the addition of phosphate significantly increased the "a" value and decreased the "L" value of cooked turkey breast meat.…”

Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

“…In another investigation, Osborn et al [2003] found that metmyoglobin and ferrichemochrome could be reduced to form the oxymyoglobin pigment (which is responsible for the pink colour) under reducing conditions with enzymatic or non-enzymatic reactions. In addition, the presence of sodium chloride, phosphate, and the increase of pH results in a decrease in lightness, and an increase in the pink colour of cooked meat [Ahn & Maurer, 1989;Brewer et al, 2001].…”