Quality Characteristics of Cured Turkey Thigh Meat with Added Hydrocolloids

Abstract

Turkey ham-like products were manufactured with turkey thigh meat and 60% (wt/wt) added brine containing cure ingredients and various combinations of carrageenan, locust bean gum, starch, nonfat dry milk (NFDM), and KCl. The brine was incorporated into the meat by vacuum tumbling (30 min on and 60 min off) for 18 h. After stuffing, cooking to 72 C, and cooling to 10 C, the brine-added products were evaluated for cooked yield, visual appearance, sliceability, bind, freeze and thaw purge, sensory properties, and composition.Incorporation of .5% κ-carrageenan (total weight basis) into the cured turkey thigh meat products significantly (P < .05) increased cooked yield, visual appearance, sliceability, and bind, and decreased freeze and thaw purge compared with the control. Significantly (P < .05) higher bind values were observed with a blend of .5% κ-carrageenan and 2% NFDM or starch compared with .5% κ-carrageenan alone. No differences in product quality were observed from the combination of κ-carrageenan with locust bean gum or KCl compared with κ-carrageenan alone. The ham-like products, except the control, retained over half of the added brine and were judged acceptable by a sensory panel.