Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation

Nonmeat ingredients were tested for their ability to inhibit pink color (wh ich consumers associated with undercooking) in turkey breasts with and with out added pink color generating agents (1.0% nicotinamide; 20, 100 ppm nitr ite). Nonmeat ingredients included: trans 1,2-diaminocyclohexane-N,N,N',N' tetraacetic acid monohydrate (CDTA), diethylenetriamine pentaacetic acid (D TPA), ethylenedinitrilotetraacetic acid disodium salt (EDTA), and nonfat dr ied milk (NFDM). Ingredients were evaluated at two (1%, 2% NFDM) or three d ifferent levels (50 ppm, 100 ppm, 200 ppm; EDTA, DTPA, and EDTA), over thre e storage times (1, 4, 21 d), and after 2 min of exposure to light and air. Whole muscle turkey strips were injected with a 20% treatment solution. Pr oduct was tumbled and heat processed to an internal temperature of 80 C. Tu rkey muscle strips containing ingredients without pink color generating age nts were less red and Lighter than controls. In most cases, 50 ppm of added EDTA, CDTA, or DTPA was sufficient to reduce pinking. Ingredients were mor e effective against nicotinamide- than nitrite-generated pink. Overall, ing redients delayed onset of pink color associated with storage time. In gener al, DTPA was the most effective of the test ingredients. However, as NFDM i s both effective at reducing the pink defect and approved as a nonmeat ingr edient, processors can incorporate this ingredient for the benefit of reduc ing this defect. Future studies should determine how NFDM achieves this red uction.