Preparation of meat tissuesEffects of potassium phosphate and sodium acetate washing procedures on the composition, color characteristics, and functional properties of turkey dark meat were determined. All evaluations were compared to control thigh and breast tissues. Higher moisture and lower protein, fat and ash (PcO.05) were found in tissues subjected to washing. Concentration of sarcoplasmic protein was reduced (P ~0.05) by washing. Hunter L, a, and b color values were changed (PcO.05) to a color similar to breast meat by washing. Washed tissues, due to higher moisture, had less cooking loss in water and their protein solubility values increased with salt concentration. Emulsifying capacity (EC) values were not reduced (P>O.O5) due to washing. Phosphatewashed tissue stabilized a test emulsion better than the control and acetate/phosphate-washed thigh tissues.

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Muscles were excisedfrom the shoulders of U. S. No. I pork carcasses within Ih postmortem. Samples were flaked as; small (head opening = 3.otnm), medium (head opening = 6.Imm) and large (head opening = 9.9mm) with an Urschel Comitrol 3600. Samples were formulated with 1.0 NaCl and 0.2% sodium tripolphosphate rSTP), converted into 19 mm thick restructured chops and packaged. Subjective evaluations were conducted after 5 and 56 days of frozen storage for color, cohesiveness, muscle cut resemblance, overall appearance, tenderness, juiciness, connective tissue amount and JIavor. Objective measurements included h'unter Color values, shear force, percentage cooking loss and lliobarbituric Acid (TBA) values. Results suggested that large flaked particles contributed to improved color and reduced cooking loss. Particle size had no e$ect on muscle cut resemblance, overall appearance, juiciness and JIavor. Increased particire size was responsible for decreased tenderness, cohesiveness and TBA va Iues but increased connective tissue amount.

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Raw materials were removed from U.S. Choice Yield Grade 3 beef forequarters I h postmortem. Samples were jlaked with an Urschel Comitrol3600 as three sizes; small (head opening = 3.0 mm), medium (head opening = 6. I mm) and large (head opening = 9.9 mm). Each flake size was formulated with I . 0% NaCl and 0.25 % sodium tripolyphosphate (STP), converted into 25 mm thick restructured steaks and packaged. Subjective evaluations were conducted a$er 0 and 56 days of frozen storage for color, cohesiveness, muscle cut resemblence and overall appearance. A 7-member panel evaluated tenderness, juiciness, connective tissue amount and flavor. Objective measurements included Hunter Color values, shear force, percentage cooking loss and lliobarbituric Acid (TBA) values. Small jlake particles contributed to improved color, cohesiveness and overall appearance. Particle size had minimal efects on muscle cut resemblence, cooking loss, shear values and all sensory attributes. Color degradation and oxidative rancidity increased with storage time.

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Raw Materials from U.S. Choice beef chucks boned 24 h postmortem and frozen boneless turkey thighs stored approximately I20 h were jlaked and incorporated in four restructured formulations with each containing 1.0% NaCl and 0.25 % sodium tripolyphosphate (SV). Formulations included beef (B), beef plus 0.5% sugar (BS), 50% turkey (BT) and SO% beef and 50% turkey plus 0.5% sugar ( B n ) . At 0, 21 and 84 day, subjective evaluations were conducted for discoloration, cohesiveness, muscle cut resemblance and overall appearance. Objective measurements included Hunter Color and TBA values.Overall appearance and discoloration (measured visually and objectively) were affected more by storage time than by raw materials andjlavor adjuncts. The effect of raw materials and sugar on the sensory attributes was minimal except that the formulations containing turkey had higher TBA values.

Turkey thigh meat was flaked, washed to lighten its color, formulated into 100% phosphate washed thigh (100P), 100% acetate/phosphate washed thigh (100AP), 50% flaked breast plus 50% phosphate washed thigh (50B/50P), 50% flaked breast plus 50% acetate/phosphate washed thigh (50B/50AP) restructured products and compared to products made from 100% flaked turkey breast (100B), 100% unaltered flaked thigh (100T), and 50% breast plus 50% thigh (50B/50T). All products were mixed with 1% NaCl and 0.25% sodium tripolyphosphate (STP), stuffed into fibrous casings, thermally processed, chilled, and sliced into 10 mm‐thick chops. The chops were freezer wrapped, stored at −23C for 0 or 30 days, and evaluated. The 50B/50P and 50B/50AP products were higher in moisture, lower in fat, protein and ash and lighter in color and less red than the controls (P<0.05). The 50B/50AP products were more juicy, tender and desirable in flavor (P<0.05) than the control restructured breast products. Products containing color modified raw materials did not differ (P>0.05) in TBA values from control breast, thigh or 50B/50T products.