title: Effects of conventional and alternative curing methods on processed turkey quality traits.
abstract: Deli-style turkey breast cured with pre-converted celery juice powder (CP) or sodium nitrite (SN) was manufactured with ingoing SN concentrations or equivalent of 0, 50, 100, 150, and 200 ppm. Cured and total meat pigment, salt, and water activity were measured on d 0; color, pH, and residual nitrite were measured on d 0, 7, 14, 21, 28, 35, and 42. Untrained panelists evaluated sensory traits of 50, 100, 150, and 200 ppm products. The interaction of nitrite concentration and source affected (P≤0.05) b*, pH, and residual nitrite values. Less ingoing nitrite and increased storage resulted in less (P≤0.05) residual nitrite in products. Sensory results suggested products made with 200 ppm nitrite from CP were less acceptable. Overall, CP and SN products were similar for several traits, but this study suggests that the inclusion of ingoing nitrite from CP may be limited to 100 ppm nitrite (0.46% addition) for acceptable deli-style turkey breast.
authors.affiliation: Department of Animal Science, University of Nebraska, Lincoln 68583-0908.
authors.forename: A L
authors.initials: AL
authors.lastname: Redfield
authors.affiliation: Department of Animal Science, University of Nebraska, Lincoln 68583-0908 gary.sullivan@unl.edu.
authors.forename: G A
authors.initials: GA
authors.lastname: Sullivan
mesh_terms: D000818:Animals; D000077102:Apium / Q000737:chemistry; D004305:Dose-Response Relationship, Drug; D005519:Food Preservation / Q000379:methods*; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D012977:Sodium Nitrite / Q000032:analysis*; D014422:Turkeys
chemical_list: D012977:Sodium Nitrite
keywords: alternative curing; residual nitrite; sodium nitrite; turkey