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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Sickler, Marsha L. Claus, James R. Marriott, Norman G. Eigel, William N. Wang, Hengjian |
| Description | Country affiliation: United States Author Affiliation: Sickler ML ( Department of Animal Sciences, University of Wisconsin-Madison, Meat Science and Muscle Biology Laboratory, Madison, WI 53706, USA.) |
| Abstract | Ground turkey, with 1% NaCl, was incorporated with no sodium tripolyphosphate (control, nSTP), unencapsulated STP (uSTP; 0.3% or 0.5%), encapsulated STP (eSTP; 0.3% or 0.5% active, phosphate basis), or a blend (0.3% uSTP plus 0.2% eSTP). Encapsulate (hydrogenated vegetable oil) was designed to melt at 74°C. Treatments were stored (4, 24h at 3°C) before being cooked to two different endpoints (EPT; 74, 79°C) followed by post-cooked storage (0, 5, 10days). An improvement of 77% (0.3% eSTP) and 80% (0.5% eSTP) in the reduction of TBARS was found in comparison to corresponding uSTP. The blend produced a 62% improvement compared to uSTP (0.5%) while maintaining cook yield. CIE a* values were highest at both EPT and post-cooked storage times beyond 0 day for eSTP. Meat manufacturing procedures that entail a delayed thermal processing step will benefit by an improvement in lipid oxidation control through the use of encapsulated phosphates. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Issue Number | 2 |
| Volume Number | 95 |
| e-ISSN | 18734138 |
| Journal | Meat Science |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2013-10-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Discipline Sciences Antioxidants Pharmacology Lipid Metabolism Drug Effects Meat Analysis Oxidative Stress Polyphosphates Animals Color Cooking Methods Endpoint Determination Food Preservation Food Storage Freezing Hot Temperature Hydrogen-ion Concentration Phosphoric Monoester Hydrolases Chemistry Thiobarbituric Acid Reactive Substances Turkeys Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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