Pink Color Development in Turkey Meat as Affected by Nicotinamide, Cooking Temperature, Chilling Rate, and Storage Time |
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| Authors: | J. R. CLAUS D. E. SHAW J. A. MARCY |
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| Affiliation: | Author Claus is with the Dept. of Food Science &Technology, Virginia Polytechnic Institute &State Univ., Blacksburg, VA 24061. Author Shaw is with the Dept. of Animal Science, Cornell Univ. Ithaca, NY 14853-4801. Author Marcy is with the Dept. of Poultry Science, Univ. of Arkansas, Fayetteville, AR 72701. Address inquiries to Dr. J. R. Claus. |
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| Abstract: | ![]()
Consumers associate pink color in cooked turkey with undercooking. “Pinking” has been attributed to several factors, but remains a problem in the poultry industry. Effects of temperature, chilling rate, and storage time were investigated relative to pink color intensity of turkey meat cooked in the presence of 2% nicotinamide. As final cook temperature increased, sensory pinkness increased as did CIE a* values. Slower chilling rate resulted in higher CIE a* values and lower CIE b* values. Increased storage time generally increased CIE a* values and decreased b* values while CIE L* values were not affected. |
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| Keywords: | turkey meat color chill rate cook rate globin-hemochrome |
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