Reflectance and absorbance spectrophotometric studies on commercial and laboratory samples showed that the pigments responsible for a pink color defect sometimes observed in freshly cut surfaces of cooked turkey rolls were reduced hemochromes, possibly nicotinamide‐denatured globin hemochromes, rather than nitrosyl pigments. Oxidation‐reduction potential measurements of meat systems showed that hemochrome formation was promoted by reducing conditions and prevented by oxidizing conditions. All constituents necessary for the production of pink color defect were present in turkey meat. The variable most affecting its appearance was the redox potential of the meat.

Mutton meat was tested as the main ingredient, in different processed meat items to obtain prototype products lacking objectionable mutton off-flavors. Four consumer-preference sensory panel sessions were conducted to rate these products against beef or pork controls. Sensory panel results indicated that compared to texture and appearance parameters, flavor had more effect on overall acceptability of these products. Objectionable mutton flavor was apparently reduced by: (1) reducing mutton fat to a level of 10% or less, and (2) using spices, smoking, and/or curing.

Hams were inoculated with Pediococcus cerevisiue cells to determine effects of a lactic acid starter culture on country-style ham quality. Treatments consisted of two different cure mix levels, three aging times and five inoculum levels. Hams were subjected to taste panel, physical, chemical, and microbial analyses. Acidity and white film formation on cut surfaces were higher for inoculated hams although taste panel analyses indicated ljttle difference from control hams. Increased aged flavor and nuttiness flavor were noted at the higher NaCl level. Inoculated hams decreased in pH during the initial days of aging but increased later in the aging period. Increases in pH and the concomitant development of aged flavor confirmed previous work done on flavor at this station that at least 80 days processing time must elapse when using our processing conditions before aged flavor becomes acceptable. The total time required to produce aged hams may be shortened by inoculating hams with P. cerevisiae.

Lactic acid bacteria were tested for inhibition of staphylococci prevalent in country-style ham. Tests were conducted in broth and agar media and in a model meat system. Lactobacillus plantarum and Pediococcus cerevisiae were selected as antagonists against a strain of Staphylococcus epidermidis isolated from country-style ham.

Proximate meat analysis for fat, protein, moisture and ash were performed using the InfraAlyzer. Results were then compared with values obtained by reference AOAC methods. Correlation coefficients of 0.992, 0.867, 0.992 and 0.511 were obtained for fat, protein, moisture and ash, respectively. Results from the two methods did not differ significantly (p s 0.05). The InfraAlyzer showed potential for use as a rapid method for proximate analysis of fat, protein and moisture in mutton meat. The correlation coefficient for ash between AOAC and InfraAlyzer methods was low, but the methods were not statistically different (p C. 0.05).