Cured Color Development Research Articles

Investigating the Effects of Pink-Generating Ligands on Enhancing Color Stability and Pigment Properties in Pork Sausage Model Systems Cured with Sodium Nitrite or White Kimchi Powder.

In this study, we investigated the effects of different nitrite sources (sodium nitrite or white kimchi powder) and pink-generating ligands (cysteine, histidine, or nicotinamide) on the development and stability of cured meat color in pork sausage model systems over 30 d of refrigerated storage. The samples were prepared in a 2 × 3 factorial design with two nitrite sources and three ligands, and their physicochemical properties were evaluated on days 0, 15, and 30. Although white kimchi powder induced cured color development similar to that of synthetic sodium nitrite, it resulted in higher cooking loss and lower residual nitrite content in cured pork sausages (p < 0.05). The addition of cysteine resulted in significantly higher CIE a* values, cured meat pigment, and curing efficiency than histidine and nicotinamide (p < 0.05), while yielding lower pH values, residual nitrite content, and total pigment content (p < 0.05). The storage duration significantly reduced the residual nitrite and total pigment contents of the products. These findings suggest that white kimchi powder can serve as a natural alternative to sodium nitrite in pork sausage models and that the incorporation of cysteine has a favorable impact on the development and enhancement of cured meat color.

366 The Ham Halo condition: Characterization and a possible approach for mitigation

Abstract The Halo condition is a meat quality defect characterized by very pale lean tissue on the superficial portion of fresh ham muscles. This tissue does not allow proper cured color development and has been the subject of customer complaints for ham processors. Surveys of raw materials revealed an issue affecting many suppliers and genetic lines. Further investigation indicated that the condition was most prominent in the distal portion of the biceps femoris muscle and was present in pigs of all ages and stages of production. Halo-affected tissue had much higher proportion of white muscle fibers. Consequently, Halo-affected tissue exhibited much lower myoglobin concentration, as well as much greater lightness, and much lower redness values, compared to normal tissue in the deeper portion of the muscle. These differences are consistent with increased expression of genes coding for white muscle fiber specific proteins in the Halo-affected tissue relative to tissue from the Inside portion of the biceps femoris muscle. Virtually all muscles evaluated have exhibited some degree of the Halo condition, but significant variation exists in the size of the affected portion of the muscle as well as the severity of the condition. Sire has a substantial impact on variation in Halo condition severity. Thus, genetic selection should help mitigate the condition. We will provide an overview of efforts to characterize the Halo condition and discuss genetic selection as a means to mitigate the condition.

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages.

This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbage powder added), treatment 2 (0.25% Chinese cabbage powder added), treatment 3 (0.35% Chinese cabbage powder added), and treatment 4 (0.4% celery juice powder added). The cooking yields and pH values of treatments 1 to 3 were significantly lower (p<0.05) than the control. However, all of the alternatively cured products were redder (higher CIE a* values; p<0.05) than the control and this result was supported from higher nitrosyl hemochrome, total pigment, and curing efficiency. Furthermore, the inclusion of vegetable powders to these products resulted in considerably less residual nitrite content. However, Chinese cabbage powder (0.25% and 0.35%) was effective in producing alternatively cured meat products with a higher curing efficiency comparable to those of the traditionally cured control or the products with celery juice powder. Therefore, Chinese cabbage powder exhibited the efficacy for use as a natural replacer for alternatively cured meat products.

Effects of nitrite source, reducing compounds, and holding time on cured color development in a cured meat model system

To meet the growing demand for “cleaner” foods, many meat processors have begun using plant-based curing ingredients. The purpose of this project was to determine the effects of nitrite source (sodium nitrite or cultured celery juice powder), reducing compounds (no reducing compound or sodium erythorbate/ascorbic acid from cherry powder), and holding time prior to cooking on cured color development using a meat model system. Treatments with reducing compounds had greater cured pigment and reduced residual nitrite (P < 0.001, P = 0.003, respectively), and displayed increased redness (P < 0.001) and decreased yellowness (P = 0.016). Sodium nitrite treatments had greater cured meat pigment, increased redness, and decreased yellowness (P < 0.001). Longer holding times resulted in a slight increase in a* values when held 60 min (P = 0.011). Using a pre-converted celery juice powder and ascorbic acid from cherry powder, processors can manufacture cured meats exhibiting typical cured meat characteristics without extended holding time prior to cooking.

Carcass Chilling Method Effects on Texture and Cured Color Development of Cooked Sow Sausage

Carcass Chilling Method Effects on Texture and Cured Color Development of Cooked Sow Sausage

Effects of Nitrite Source, Reducing Agents, and Holding Time on Color Development in a Cured Meat Model System

ObjectivesThe objective of this study was to determine the effects of nitrite source, the addition of reducing agents, and holding times prior to cooking on color development in a cured meat model system.Materials and MethodsEmulsified beef sausages were manufactured using 4 different combinations of nitrite sources and reducing agents: 1) sodium nitrite (SN; 156 ppm), 2) SN (156 ppm) and sodium erythorbate (SE; 495 ppm), 3) pre-converted celery juice powder (CJP; VegStable 504, Florida Food Products, Inc., Eustis, FL; providing 100 ppm of sodium nitrite), 4) CJP (providing 100 ppm of nitrite) and cherry powder (CP; VegStable 515, Florida Food Products, Inc., Eustis, FL; providing 440 ppm ascorbic acid). Beef, ice (20%), salt (2%) and the appropriate amount of sodium nitrite and reducing agents were chopped for 1 min in a food processor at 2000 rpm (Blixer 6V, Robot Coupe, Robot Coupe, Ridgeland, MS). For each treatment, the meat batter was placed in 5, 100 mL beakers, and held at 21°C for 5, 15, 30, 60, and 120 min prior to cooking. The emulsions were cooked in a water bath for 30 min at 40°C and 30 min at 80°C and then cooled for 30 min in an ice bath. Samples were then evaluated for objective color (Minolta CR400; L*, a*, b*), residual nitrite, total meat pigment, and cured meat pigment. Three independent replications were produced. Data were analyzed using the GLIMMIX procedure of SAS (SAS Inst. Inc., Cary, NC) using a 2 × 2 × 5 factorial arrangements with main effects of nitrite source, with or without reducing agents and holding time and their interactions. Means were separated using Tukey’s adjustment (P ≤ 0.05).ResultsA significant nitrite source by reducing agent interaction was identified for cured meat pigment and residual nitrite (P ≤ 0.006). The SN+SE samples had the greatest amount of cured meat pigment (130.9 ppm) followed by CJP+CH (127.8 ppm), SN (74.7 ppm), and CJP (51.9 ppm) where each treatment was different than all other treatments. Residual nitrite was greatest in SN (79.7 ppm), SN+SE (62.6 ppm) and CJP (59.3 ppm) were intermediate and similar, and CJP+CH (31.64 ppm) had the least. Treatments with reducing compounds (SE or CP) were more red (P 0.06) and L* (P > 0.32) were not affected by nitrite source or reducing agents. Holding time was not included in any significant interactions (P > .349). The only significant main effect of holding time was for a* (P = 0.011) where sausages held for 120 min was more red than those held for 5, 15, and 30 min.ConclusionThe addition of reducing agents (SE or CP) had the largest impact on cured meat color development and reduced the residual nitrite in a cured meat model system. Treatments with SN had slightly greater cured color development than CPJ treatments. Holding times prior to cooking had limited impact on cured meat color development.

Effects of Nitrite Source, Reducing Agents, and Holding Time on Color Development in a Cured Meat Model System

ObjectivesThe objective of this study was to determine the effects of nitrite source, the addition of reducing agents, and holding times prior to cooking on color development in a cured meat model system.Materials and MethodsEmulsified beef sausages were manufactured using 4 different combinations of nitrite sources and reducing agents: 1) sodium nitrite (SN; 156 ppm), 2) SN (156 ppm) and sodium erythorbate (SE; 495 ppm), 3) pre-converted celery juice powder (CJP; VegStable 504, Florida Food Products, Inc., Eustis, FL; providing 100 ppm of sodium nitrite), 4) CJP (providing 100 ppm of nitrite) and cherry powder (CP; VegStable 515, Florida Food Products, Inc., Eustis, FL; providing 440 ppm ascorbic acid). Beef, ice (20%), salt (2%) and the appropriate amount of sodium nitrite and reducing agents were chopped for 1 min in a food processor at 2000 rpm (Blixer 6V, Robot Coupe, Robot Coupe, Ridgeland, MS). For each treatment, the meat batter was placed in 5, 100 mL beakers, and held at 21°C for 5, 15, 30, 60, and 120 min prior to cooking. The emulsions were cooked in a water bath for 30 min at 40°C and 30 min at 80°C and then cooled for 30 min in an ice bath. Samples were then evaluated for objective color (Minolta CR400; L*, a*, b*), residual nitrite, total meat pigment, and cured meat pigment. Three independent replications were produced. Data were analyzed using the GLIMMIX procedure of SAS (SAS Inst. Inc., Cary, NC) using a 2 × 2 × 5 factorial arrangements with main effects of nitrite source, with or without reducing agents and holding time and their interactions. Means were separated using Tukey’s adjustment (P ≤ 0.05).ResultsA significant nitrite source by reducing agent interaction was identified for cured meat pigment and residual nitrite (P ≤ 0.006). The SN+SE samples had the greatest amount of cured meat pigment (130.9 ppm) followed by CJP+CH (127.8 ppm), SN (74.7 ppm), and CJP (51.9 ppm) where each treatment was different than all other treatments. Residual nitrite was greatest in SN (79.7 ppm), SN+SE (62.6 ppm) and CJP (59.3 ppm) were intermediate and similar, and CJP+CH (31.64 ppm) had the least. Treatments with reducing compounds (SE or CP) were more red (P 0.06) and L* (P > 0.32) were not affected by nitrite source or reducing agents. Holding time was not included in any significant interactions (P > .349). The only significant main effect of holding time was for a* (P = 0.011) where sausages held for 120 min was more red than those held for 5, 15, and 30 min.ConclusionThe addition of reducing agents (SE or CP) had the largest impact on cured meat color development and reduced the residual nitrite in a cured meat model system. Treatments with SN had slightly greater cured color development than CPJ treatments. Holding times prior to cooking had limited impact on cured meat color development.

Effects of High Pressure and Sodium Nitrite Levels on Cured Color Development and Residual Nitrite Concentration in Pork Homogenates

This study investigated the effects of high pressure with or without thermal treatment on the cured color development and residual nitrite contents of model meat systems (pork, NaCl and sodium nitrite). At low nitrite levels (<TEX>${\leq}50{\mu}g/g$</TEX>), 200 MPa of pressure alone (P) did not develop the cured meat color (p>0.05). Thermal treatment (T) showed curing pigmentation (higher CIE L* and CIE a*), and the impacts were more effective when pressure was combined with thermal treatment (PT). In contrast, nitrite levels did not contribute to the cured meat color when <TEX>${\geq}200{\mu}g/g$</TEX> of nitrite was added to the meat. At high nitrite levels, although the typical cured color that is induced by thermal treatment did not present by pressure alone, the PT treatment still showed a pinker color with low residual nitrite content compared to the T treatment. The higher the pressure level (300 MPa), the greater the cured meat pigmentation with lower residual nitrite. Therefore, the present study demonstrates the possible application of high pressure, both for cured pigmentation and reducing residual nitrite, respective to typical thermal treatments.

Effects of Inorganic Phosphates and Sodium Hydroxide on the Cooked Cured Color, pH and Emulsion Stability of Reduced‐Sodium and Conventional Meat Emulsions

ABSTRACTPhosphates that increased meat emulsion stability the most also caused the highest decrease in cured color development. The addition of 0.125% sodium hydroxide also reduced cured color development. Holding uncooked emulsions, containing either sodium tripolyphosphate or tetrasodium pyrophosphate, up to 60 min after emulsion preparation plus adding tetrasodium pyrophosphate later in the emulsification procedure improved cured color development upon cooking. In both cases, cooked pH increased as cured color improved, and emulsion stability declined. This suggested that phosphate effects other than, or in addition to, pH were involved in cured color development and emulsion stability.

EFFECT OF INOCULATION ON THE QUALITY OF DRY‐CURED HAMS

ABSTRACTTwenty paired pork legs were vacuum tumbled with cure adjuncts at 18 revolutions per minute (RPM) and 94.5 k Pa vacuum for 30 min. Following 40 days of curing, those legs from the right side were inoculated (I) with a mixed culture of microorganisms obtained from commercially cured ham and those from the left were not inoculated (C). All samples were evaluated at 56 days and 73 days for sensory traits. Water, NaCl, NO3 and NO2 determinations were also made. Inoculation increased (P &lt;0.05) cured color development of uncooked samples cured for 56 days. Cure time and inoculation had no effect (P &gt; 0.05) on juiciness or flavor. Aging increased tenderness (P &lt;0.05), as evidenced in the samples at 73 days, and reduced the moisture content. Microbial inoculation did not accelerate the cure penetration rate and had no consistent effect on the amount of NO3 and NO2.

Effect of Air Movement During Fermentation on Certain Properties of Natural Flora and Starter Culture-Fermented Sausage

Effects of air movement (0, 5, 20 and 35 changes/min) during fermentation on certain chemical, physical and microbiological properties of a fermented and cooked summer sausage were determined. Four batches of summer sausage were prepared. Half of each batch was fermented by natural flora and the other half by a Pediococcus cerevisiae starter culture. Sausages were fermented in chambers at 38°C with 94% RH, and samples were taken at 0, 6, 12, 18 and 24 h during fermentation. Samples were also taken after heat processing and overnight chilling. Air movement during fermentation had no significant effect on pH, lactic acid content, cured color development or proximate composition regardless of method of fermentation. Removal of sausage casing was very difficult for all natural flora sausage chubs that were fermented at 5, 20 and 35 air changes/min; however, ease of casing removal improved somewhat at 18 and 24 h of fermentation for sausages made with natural flora and fermented at 0 air change/min. Regardless of air movement treatment, removal of casing from sausages made with starter culture was poor at 6 h of fermentation, but was much improved at 12 h of fermentation and thereafter. Microbial growth was fastest and highest among the natural flora sausage fermented without air flow. An undesirable surface film which developed on the natural flora sausage fermented without air flow consisted of gram negative rods and gram positive cocci.

Use of Vacuum During Formation of Meat Emulsions

ABSTRACTMeat emulsion formation under vacuum was studied in a model system and in a sausage emulsion. Sarcoplasmic and myofibrillar extracts from beef and pork infraspinatus muscle were used to compare emulsification of vegetable oil with or without vacuum. Vacuum treatment permitted more oil to be emulsified by all protein extracts. The proportional increase was greater for water‐soluble than for salt‐soluble extracts. Sausage emulsion was evaluated using frankfurters prepared in a vacuum chopper with or without vacuum. Product stability was improved by application of vacuum only for the entire chopping procedure. Cured color development was more rapid and more complete in the vacuum treatment. Without vacuum chopping, frankfurters showed more obvious cavitation and less density, confirming presence of air within the emulsion.

Effect of Sodium Nitrite Concentration, Sodium Erythorbate and Storage Time on the Quality of Franks Manufactured from Mechanically Deboned Turkey

ABSTRACTThe effects of sodium nitrite (0‐156 ppm), sodium erythorbate (0 or 550 ppm) and storage time (up to 10 wk at 4°C) were measured on the chemical and sensory properties of turkey franks formulated largely from mechanically deboned turkey (MDT), Residual nitrite in the finished product was proportional to that incorporated at time of formulation and was reduced by using small initial amounts in combination with the maximum allowable erythorbate (550 ppm). Acceptable cured color in turkey franks was achieved with the incorporation of 50 ppm of nitrite. Erythorbate effectively increased cured color development and stability, particularly with smaller amounts of nitrite. Rancidity development in turkey franks was not of major significance. Even so, the presence of erythorbate imposed further control of oxidative changes in lipids. Maximum cured flavor development occurred with 50–100 ppm nitrite.

Ham Massaging. Effect of Massaging Cycle, Environmental Temperature and Pump Level on Yield, Bind, and Color of Intermittently Massaged Hams

ABSTRACTCommercially available hams (7.69–9 kg) were open face boned, closely trimmed of fat and then stitch pumped with various levels of pickle to determine the efficacy of pump level, massage cycle, or temperature of the ham during massaging on cook shrink, USDA yield, bind, and cured color intensity and uniformity. On a constant time basis, continuous massaging appeared superior to intermittent massaging and shorter rest periods were superior to longer rest periods where intermittent massaging was used. High pump levels (30, 35%) gave correspondingly higher cook shrink losses and lower bind values (adhesion) than low pump levels. But the 35% pump level gave the best combination of cured color intensity, uniformity and yield yet still provided sufficeint bind for slice durability. Ideal environmental massaging temperatures appeared to be between 4.4°C and 10°C for maximizing cured color development and yield. Bind was reduced at 10°C; however, no problem in slice durability was experienced.SUMMARY AND CONCLUSIONSFIG. 1 SUMMARIZES the effect of factors identified in this study which influenced bind. Note that as the action time increased or rest period declined in the massaging cycles the bind increased in a linear and quadratic manner. Therefore, actual massaging time in a cycle should be long in comparison to the rest period to promote bind—such cycles also reduce cook shrinkage. Continuous massaging appears to be a better practice than intermittent massaging, provided ham tearing is not excessive.Bind decreased in a linear manner as pump levels increased, suggesting that more problems can be expected with adhesion of meat particles and slice durability as pump levels rise. Apparently, cook shrinkage also increases as pump levels rise.The effect of high environmental massaging temperature (10°C) can be considered detrimental to bind; however, since high temperatures also reduce voids and enhance cure color intensity, relatively high temperature massaging (7°C) is still recommended.Fig. 2 identifies three factors which influenced cure color intensity in a linear manner. Increasing environmental massaging temperature, higher pump level and using cycles with longer action periods and shorter rest periods, all promoted intense cure color. Increasing the action interval in the massaging cycles caused a linear increase in color uniformity of hams while temperature had no effect (Fig. 3). Increasing pump levels promoted a linear and quadratic effect on color uniformity. As high pump levels were reached the effect on color uniformity diminished. Pump levels near 35% gave good yield and cure color intensity, excellent color uniformity, and provided sufficeint bind for slice durability under the conditions of this study.

INFLUENCE OF TUMBLING AND SODIUM TRIPOLYPHOSPHATE ON SALT AND NITRITE DISTRIBUTION IN PORCINE MUSCLE

ABSTRACTThe effect of tumbling and sodium tripolyphosphate on the migration of salt and nitrite in pork muscle tissue was studied using the semi‐membranosus muscles from 20 matched hams. Uniform sections of these muscles were injected with a column of cure placed in the geometric center of the muscle section perpendicular to the muscle fibers. Portions of these muscle samples were subsequently analyzed after tumbling or holding for extent of cooked cured color development. Uncooked portions were analyzed for salt and nitrite concentration at specific distances from the injection site. Both sodium tripolyphosphate and tumbling independently significantly increased the migration of salt and nitrite and resulted in a significant increase in color development. Although percent cured color area was significantly increased, both tumbling and sodium tripolyphosphate increased the residual nitrite content. Sodium tripolyphosphate added to the effect of tumbling on the percent of cured area.