Loading...
Please wait, while we are loading the content...
Similar Documents
In uence of Turkey Meat on Residual Nitrite in Cured Meat Products
| Content Provider | Semantic Scholar |
|---|---|
| Author | Kılıç, Birol Cassens, Robert G. |
| Copyright Year | 2015 |
| Abstract | A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L*a*b*) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was signi cant (P , 0.01). An increased amount of turkey meat in the formula resulted in lower residual nitrite levels at a xed pH. The residual nitrite level was initially proportional to initial nitrite concentration, but it became a nonsigni cant factor during longer storage time. Differences in heat quantity had a signi cant effect (P , 0.05) on residual nitrite level initially. Greater heat quantity decreased residual nitrite level in nished cured meat products at a xed pH. However, this effect became nonsigni cant during longer storage. Reduction of residual nitrite in wieners because of turkey meat addition at a xed pH was due to characteristics of the turkey tissue, but the mechanism of action remains unknown. It was also established that commercial wieners had a higher pH if poultry meat was included in the formulation. TABLE 1. Meat and nonmeat ingredients used in wiener preparation |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://watermark.silverchair.com/0362-028x-64_2_235.pdf?token=AQECAHi208BE49Ooan9kkhW_Ercy7Dm3ZL_9Cf3qfKAc485ysgAAAmgwggJkBgkqhkiG9w0BBwagggJVMIICUQIBADCCAkoGCSqGSIb3DQEHATAeBglghkgBZQMEAS4wEQQMkmJ4Zs8miEpSy-wlAgEQgIICG8K27k4VOTs6MW9fJiOIZWJBrjPNkOkc_rHugkie14GXPxj-xkp17nCnR2OaLYIHbq_qyhGOr4zsJcLUwpkDkEjxDcT6VG6uRZO18E8J1IYd4dj6WqF-Kku7Zti7lgtNgJdxNZMmUj1SJ_NQpg_axuVG4s_6iurCu_4YHhfwa--uEysco8bq8Aul0H4QMyQwSaq836xIHQ366SerjravZCZDjhZg1egPiz59wFvphc_vrp6Cql15xJu8IpokQRKv2K29-FxLi9ilaUO5XHveVh_MMz8wQ7Ibu2DxoSdDbWs2-B8UrOlQppHlYfBneoLThPfx19bZaASDremxGbf78Ltmvq-ZHFy5-JYEQEnELEX6Mvhvm_aWjubaQrbrQanloocEMqNjAveEohOsYxwPHu-XHkhAfZFSjofmP-5NIJaZOdrqEuGGInm9ld29XgGQJ3WIEiJ4soGHiW_z0SQFrB_derCcJD1YpdWqCLp95wfvaM5RO5tuelBk1aTR_L31dwMtZCCeFCjxBnyo-fcBYkEk6KoHoPaFEc4Q0FFhVbkmz1RCqs57IYmMcmG_y2TRddOlnjOBsUY4mMhb3y7ZlheQE9-3RkJQMkc9xNtbLCY3a5fOx3Zmzd8FFgjuVyTG7RVG-PfyffHGnUP7zUkBVAH82Gu9idZVxg6WBC-ViZwu47ThRD5KJTy5S-61Nd9T0a_m2Xi02QfgqXbq |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
