Nutrient Characterization of Color Modified and Unaltered Flaked Turkey Thigh Meat

Microbial Characteristics of Flaked and Color‐Modified Turkey Thigh Meat

“…Moisture and pH data were similar to those reported by Elkhalifa et al (1988) and Phelps et al (1990) for FT and CMT. Mean moisture was 93.6% (wet basis) for FT and 83.5% for CMT.…”

“…Color modification of flaked tissue was accomplished using the method outlined by Elkhalifa et al (1988) and modified by Phelps et al (1990). The procedure incorporated successive washings of flaked tissue with chilled (2°C) 0.03 M sodium phosphate buffers of pH 5.8, 7.4, and 8.0.…”

“…Color modification removes myoglobin and hemoglobin from poultry dark muscle tissues and therefore lightens meat color (Ball and Montejano, 1984;Hernandez et al 1986;Dawson et al 1988;Elkhalifa et al, 1988;Phelps et al, 1990). Fat is also decreased during the washing of tissues (Hernandez et al, 1986;Dawson et al 1988;Elkhalifa et al, 1988;Phelps et al, 1990). When flaking and color modification are used in conjunction, the resulting raw material may greatly improve the consumer desirability of the final product.…”

“…Functional, compositional, and nutritive properties have been described for flaked turkey (FT) and color-modified turkey (CMT) (Elkhalifa et al, 1988;Phelps et al, 1990). However, the microbial characteristics of such poultry raw materials are unknown.…”

A Research Note Characteristics of Restructured Products Made From Color Modified Turkey Thigh Meat

“…Color modified turkey (CMT) differs from conventional raw materials in functional (Elkhalifa er al. 1988), compositional (Elkhalifa et al 1988;Phelps et al 1990) and nutritional (Phelps er af. 1990) properties.…”