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.