Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast
2010
Claus, James R. | Sawyer, Christopher A. | Vogel, Kurt D.
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 (CaCl₂, 500ppmmwb), 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 CaCl₂ (500ppmmwb) 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; 10ppmmwb). A white colloid was observed in the extracellular space of treatments containing both STP and CaCl₂. Addition of CaCl₂ 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.
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