Color of Poultry Meat as Influenced by Dietary Nitrates and Nitrites

Froning, G. W.; D’Addario, Justin; Hartung, T. E.; Sullivan, T. W.; Hill, Roscoe

doi:10.3382/ps.0480668

Cited by 44 publications

(18 citation statements)

References 4 publications

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“…Gardner bL values showed a slight but significant decline with advancing endpoint temperatures Previous work by Froning (1969a) indicated regeneration of a pink pigment during storage. Storage results in the present studies have failed to show this phenomenon.…”

Section: Resultsmentioning

confidence: 93%

“…Some factors involved have been elucidated with recent research. Such aspects as age, sex and strain (Froning, 1968); dietary or chill water nitrates and nitrites (Froning et al, 1969a;Mugler et al, 1970); exhaust fume inhalation prior to slaughter (Froning et al, 1969b); and oven gases (Pool, 1956) have been found to affect poultry meat color in varying degrees. End-point cooking temperatures and poultry meat color have received little emphasis in previous studies.…”

Section: Introductionmentioning

confidence: 98%

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The Effect of End-Point Cooking Temperature and Storage on the Color of Turkey Meat

Helmke

Froning

1971

Poultry Science

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Section: Resultsmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 98%

The Effect of End-Point Cooking Temperature and Storage on the Color of Turkey Meat

Helmke

Froning

1971

Poultry Science

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“…Only a small part of ingested nitrate was taken up by the animal tissue and retained as inorganic nitrate (Whelan, 1935). The color of meat was also affected by dietary nitrates (Froning et al, 1969). Almost no information is available on the concentration of nitrate in fresh poultry meat and the effects of microorganisms during chilling, tumbling, and subsequent storage on nitrate conversion to nitrite.…”

Section: Introductionmentioning

confidence: 99%

Concentration of Nitrate and Nitrite in Raw Turkey Breast Meat and the Microbial Conversion of Added Nitrate to Nitrite in Tumbled Turkey Breast Meat

Ahn

Maurer

1987

Poultry Science

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The concentrations of nitrate and nitrite in raw turkey breast meat and the microbial conversion of nitrate to nitrite in an uncured tumbled breast meat product were studied to assess their involvement in the formation of undesirable pinkness. Nitrate concentration in raw turkey breast meat ranged from 3.8 to 21 ppm and nitrite varied from 0 to .7 ppm. Microorganisms in the tumbled meat sample converted the nitrate to nitrite; 5.2 ppm of nitrite (NaN0 2 ) were formed from 100 ppm of added nitrate (KN0 3 ) during 40 h of storage at 4 C. It was concluded that if a high amount of nitrate and a long storage period were combined in tumbled turkey breast meat, the probability of the development of a pink color in the oven-roasted product would be very high. (

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“…The color-causing factors and the characterization of cooked meat pigments have been further investigated by several groups of researchers since the study by Tappel (1957) on the pink pigment in cooked meat Most of these studies on the pink color problems in poultry meat focused on improper raising, handling, or processing conditions (Froning et al, 1968(Froning et al, , 1969(Froning et al, , 1978Mugler et al, 1970;Helmke and Froning, 1971;Ngoka et al, 1982). Howe et al (1982) reported that the pink color of cooked meat develops with refrigerated storage conditions but fades very rapidly upon exposure to light and oxygen.…”

Section: Introductionmentioning

confidence: 98%

Poultry Meat Color: Heme-Complex-Forming Ligands and Color of Cooked Turkey Breast Meat

Ahn

Maurer

1990

Poultry Science

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Heme-complex-fonning ligands and their effects on color were studied in cooked turkey breast meat Twenty-four ground meat samples were prepared with combinations of two levels of pigments [0 or .4 mg of myoglobin (Mb) and .4 mg of hemoglobin (Hb) per gram meat weight], two levels of NaCl (0 or 2.5%), and six ligands. Each combination of ingredients was dissolved in distilled water (15%, meat weight) prior to mixing with the meat samples. Each meat sample was hand mixed in a 250-mL beaker, covered with aluminum foil, and cooked to an internal temperature of 75 C in a water bath.Among the ligands, pyridine, nicotinamide, and histidine formed heme complexes with added pigments. Pyridine produced the highest a values (redness), followed by nicotinamide, histidine, and the control, respectively. Although the added BSA was expected to produce a pink color, it did not have any effect on the redness of the meat. The effect of the added salt appeared as great as that of the added pigments by apparently providing solubilized proteins to form heme complexes in the meat. The b and L values of the meat were usually decreased because of added nicotinamide or histidine. The added pigments and salt also generally decreased the b and L values of the turkey breast meat Total pigment and extractable pigment increased when heme pigments were added. No relationships were observed between the redness and the total pigment or between the a value and the extractable pigment (

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Color of Poultry Meat as Influenced by Dietary Nitrates and Nitrites

Cited by 44 publications

References 4 publications

The Effect of End-Point Cooking Temperature and Storage on the Color of Turkey Meat

The Effect of End-Point Cooking Temperature and Storage on the Color of Turkey Meat

Concentration of Nitrate and Nitrite in Raw Turkey Breast Meat and the Microbial Conversion of Added Nitrate to Nitrite in Tumbled Turkey Breast Meat

Poultry Meat Color: Heme-Complex-Forming Ligands and Color of Cooked Turkey Breast Meat

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