Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast.
An experiment was conducted to test sequential injection of sodium tripolyphosphate (STP; 0.5% meat weight basis, mwb) followed by injection with or without addition of calcium chloride (CaCl(2), 500 ppm mwb), and to test the effect of post-injection delay prior to cooking. A second experiment evaluated the impact of injection order and delay time between independent addition of CaCl(2) (500 ppm mwb) and STP (0.5% mwb). Turkey was formulated without an added pink generating ligand (NONE), with nicotinamide (NIC; 0.1% mwb), or with sodium nitrite (NIT; 10 ppm mwb). A white colloid was observed in the extracellular space of treatments containing both STP and CaCl(2.) Addition of CaCl(2) decreased nitrosylhemochrome but did not reduce levels of nicotinamide hemochrome or CIE a(*) values. Injection order or delay between injections did not contribute to controlling the pink defect in cooked, intact turkey breast.
Claus
James R
JR
Department of Animal Sciences, University of Wisconsin-Madison, Meat Science and Muscle Biology Laboratory, 1805 Linden Drive, Madison, WI 53706, United States. clausjr@ansci.wisc.edu
Sawyer
Christopher A
CA
Vogel
Kurt D
KD
D000818:Animals; D002122:Calcium Chloride / Q000737:chemistry*; D003116:Color; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D005520:Food Preservatives / Q000737:chemistry*; D008460:Meat / Q000592:standards*; D009536:Niacinamide / Q000737:chemistry; D011122:Polyphosphates / Q000737:chemistry*; D012977:Sodium Nitrite / Q000737:chemistry; D013997:Time Factors; D014422:Turkeys
D005520:Food Preservatives; D011122:Polyphosphates; D009536:Niacinamide; D012977:Sodium Nitrite; D002122:Calcium Chloride; C005692:triphosphoric acid