ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Consumers associate pink color in cooked turkey with undercooking. “Pinking” has been attributed to several factors, but remains a problem in the poultry industry. Effects of temperature, chilling rate, and storage time were investigated relative to pink color intensity of turkey meat cooked in the presence of 2% nicotinamide. As final cook temperature increased, sensory pinkness increased as did CIE a* values. Slower chilling rate resulted in higher CIE a* values and lower CIE b* values. Increased storage time generally increased CIE a* values and decreased b* values while CIE L* values were not affected.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1994.tb14696.x
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