Effect of Rigor State, Phosphate Addition and Aging on Quality of Turkey Rolls

Abstract

Light and dark turkey rolls were made with pre-and post-rigor meat that was mixed for variable lengths of time (10 and 30 min), with 2 levels of polyphosphate (Kena, 0 and .45%), stuffed into casings and frozen immediately. Rolls were thawed for 12 hr at room temperature and steam cooked to an internal temperature of 76 C. Quality was evaluated by an 8 member semitrained panel and by obtaining shear values with a Kramer shear press attached to an Instron.Mixing for 30 min and phosphate addition improved cooked yields and sensory panel scores. Post-rigor meat had lower shear values than pre-rigor meat but mixing lowered the shear values such that pre-rigor meat that was mixed for 30 min had shear values not significantly different from post-rigor meat mixed for 30 min. The panel could not detect any differences between preand post-rigor samples.In the second study, rolls were made from conventionally chilled meat, pre-rigor deboned meat chilled for 1, 2, or 3 days, and from pre-rigor meat with prepared rolls being aged for 1, 2, or 3 days in a cooler at 3.3 C.Rolls made from pre-rigor deboned meat and aged for 3 days had the highest cooked yields; rolls made from pre-rigor meat aged for 3 days had the lowest shear values. The degree of tenderness of rolls made from conventionally chilled carcasses was comparable to that of the 3 day aging period. The sensory panel could not detect any differences due to treatments. 1978 Poultry Sci 57:425-432 425 at University of California, San Diego on April 12, 2015 http://ps.oxfordjournals.org/ Downloaded from b Means with different letters in the same column are significantly different at P<.05. Means with different letters in the same column are significantly different at I'<.01. at

Review: Application of science and technology to poultry meat processing

“…Wardlaw, McCaskill & Acton (1973), comparing loaves formulated from chicken breast meat that was ground pre-rigor (hot deboned) or post-rigor (chilled) and blended with 1.5% N aCl, found that the loaves from pre-rigor meat were tougher, and concluded that there appeared to be no significant industrial advantage in the use of such meat in poultry loaf production. On the other hand, the rigor state of breast meat destined for use in turkey rolls was found to be of no significance, providing that the meat cubes were mixed with N aCl for an adequate period prior to transformation into rolls (Kardouche & Stadelman, 1978).…”

Effect of sodium chloride on some of the chemical reactions of sodium nitrite in cured meat

“…Furumoto and Stadelman (1980) found that regardless of rigor state, the addition of salt significantly improved tenderness of pork, chicken, turkey and beef. Tenderness of meat was generally improved by the application of sodium chloride prior to cooking (Near and Mandigo, 1974;Oblinger et al, 1976), Kardouche and Stadelman (1978) reported that mixing of 1.5% NaCl with pre-or postrigor, light or dark, turkey meat chunks for 30 minutes resulted in a more tender formed roll than mixing for only 10 minutes. Palladino and Ball (1979) observed that addition of salts, with the exception of those containing calcium, had a tenderizing effect on spent hen muscle.…”