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Showing 1 to 2 of 2 for “"pinking"”.
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Inhibition of pinking in cooked, uncured turkey rolls through the binding of non-pinking ligands to muscle pigments
… system to determine their ability to reduce pinking in control samples and in the presence of pinking agents (1.0% nicotinamide or 150 ppm sodium nitrite). Trans 1,2-diaminocyclohexane-N,N,N’,N’ tetraacetic acid monohydrate (CDTA); diethylenetriamine pentaacetic acid (DTPA), …
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Reduction of Pink Color Development in Cooked,Uncured Ground Turkey Breast by the Addition of Dairy Proteins
A sporadic pink color development in cooked, uncured turkey products remains a problem within the poultry industry because consumers associate this defect with inadequate cooking. Previous research demonstrated that nonfat dry milk (NFDM) has the ability to reduce pink color. The objective of this …