Effects of Added Pigments, Salt, and Phosphate on Color, Extractable Pigment, Total Pigment, and Oxidation-Reduction Potential in Turkey Breast Meat

Abstract

Ground turkey breast meat treatments were prepared with 16 combinations of myoglobin (0, .4 mg/g meat), cytochrome c (0, .1 mg/g meat), salt (NaCl; 1, 2.5%), and sodium tripolyphosphate (0, .5%) before cooking to determine their effect on meat color, water extractable pigments, total pigment, and oxidation-reduction potential in cooked turkey breast meat Addition of myoglobin did not increase extractable pigment but significantly (P<.01) increased the redness (a-value) and total pigment of cooked meat Cytochrome c greatly increased both extractable pigment and a-values (P<.01). Most of the added myoglobin was denatured or became unextractable, but almost all of the added cytochrome c was extractable after cooking. A large portion of extractable pigment and drip was due to cytochrome c; added cytochrome c had a much stronger effect than myoglobin on pinkness of cooked turkey breast meat. Addition of pigments always decreased L-values (lightness) of breast meat. Salt significantly (P<.01) increased a-values and decreased L- and b-values (yellowness). Extractable pigment was increased by salt in all pigment treatments except myoglobin-added meat; total pigment was hardly affected by salt. Phosphate significantly (P<.01) increased a-values in no pigment and myoglobin-added meat, but was less effective than salt. Oxidation-reduction potentials were decreased by adding salt and phosphate. Those potential changes could have a strong effect on pinkness of cooked turkey breast meat if the oxidation-reduction potentials of the meat are around +90 mV or −50 mV.