Table 4. Effects of pink inhibiting ingredients with added STP, cooking rate, and storage day on color and pigment properties in uncooked and cooked ground turkey breast

Main effects CIE L* CIE a* CIE b* Mb (uncooked, mg/g) PMD (%) rNIC Nitrosyl hemochrome (ppm) Total pigment (ppm)
Slow Fast Slow Fast
Treatment (T)1)
 Control 75.07cd 5.12a 8.28dy 8.69dx 0.691a 77.4d 1.011a 0.43bcd 22.37ey 24.54cx
 CA 0.1% 76.33a 4.51cd 9.14aby 9.77ax 0.787a 85.4bc 1.002c 0.52ab 27.66bcx 26.59ax
 CA 0.2% 75.97ab 3.91fg 9.36ax 9.53abx 0.728a 87.3ab 0.995d 0.49abc 28.60bx 26.21aby
 CA 0.3% 76.11a 3.64g 9.48ax 9.76ax 0.736a 89.2a 0.990d 0.55a 30.34ax 26.25aby
 CC 0.025% 75.46bc 4.44cd 8.44cdy 9.44abx 0.749a 83.1c 1.006abc 0.49abc 25.34dx 26.00abcx
 CC 0.05% 75.98ab 4.02ef 8.78bcy 9.61ax 0.797a 85.5bc 1.003bc 0.49abc 26.48cdx 25.36abcx
 EDTA 0.005% 74.89de 4.75bc 8.08dy 8.92cdx 0.736a 82.9c 1.010a 0.47abc 25.70dx 25.26abcx
 EDTA 0.01% 74.78de 4.88ab 8.09dy 8.86cdx 0.712a 83.1c 1.009a 0.54a 26.12cdx 26.09abcx
 SC 0.5% 74.94cde 4.36de 8.27dy 9.07bcx 0.748a 84.1c 1.009a 0.42cd 25.60dx 25.50abcx
 SC 1.0 % 74.40e 4.02ef 8.46cdy 9.20bcx 0.734a 85.3bc 1.008ab 0.36d 25.45dx 24.83bcx
 (SEM) (0.80) (0.28) (0.44) (0.068) (1.05) (0.006) (0.04) (1.76)
Cooking rate (C)2)
 Slow 74.76b 4.67a 8.64 82.6b 1.008a 0.48a 26.37
 Fast 76.03a 4.06b 9.28 86.1a 1.001b 0.47a 25.66
 (SEM) (0.78) (0.26) (0.43) (0.58) (0.006) (0.03) (1.67)
Storage day (D)3)
 Day 1 75.51a 4.34a 8.88b 1.007a
 Day 14 75.27a 4.39a 9.04a 1.001b
 (SEM) (0.78) (0.26) (0.43) (0.006)
Treatment: Ground meat was salted (2% NaCl) and stored for 6 days before pink inhibiting ingredients (PII: Control=no added PII; CA, CC, EDTA, SC) were incorporated, and then stored overnight prior to cooking.
Cooking rate: The samples were cooked by loading the tubes into a 50°C water bath and then immediately setting the water bath to 90°C (slow cooking) or cooked to 76.7°C in a 90°C water bath (fast cooking).
Storage day: Samples were stored (2°C to 3°C) in the dark before color was determined.
Means within a column and main effect with unlike superscript letters are different (p<0.05). Significant treatment by cooking rate interaction for CIE b* (p<0.05) and total pigment (p<0.05).
Means under CIE b* and total pigment interaction effects within a row with unlike superscript letters are different (p<0.05).
STP, sodium tripolyphosphate; Mb, amount of undenatured myoglobin; PMD, percentage myoglobin denaturation; rNIC, reflectance estimator of nicotinamide hemochrome (%R537 nm/%R553 nm); CA, citric acid; CC, calcium chloride; EDTA, ethylenedinitrilotetraacetic acid disodium salt; SC, sodium citrate; PII, pink inhibiting ligands.