Search

Five treatments: Control (C), Pre-evisceration Electrical Stimulation (CES: 15 Hz, 700 mA, 500 μs pulse width, 45 s pulse duration), vascular Rinse & Chill® (RC), CES + RC (ESRC), and RC with ES after evisceration (RCES:15 Hz, 600 mA, 1000 μs, 45 s), were applied to 21 lambs each. After being excised from the carcass, muscles were vacuum packaged and aged (Longissimus lumborum, LL, 3 and 22 d postmortem; Semimembranosus, SM, 3 d postmortem). Temperature, pH, purge, cooking loss, color, Warner-Bratzler Shear Force (WBSF), and consumer sensory evaluations were determined. CES and ESRC resulted in the fastest drop in pH below 6 and ESRC had the lowest likelihood of cold shortening. Sensory tenderness in the ESRC LL was greater than C. No differences in WBSF were found among treatments. RC generally produced lamb with higher lightness (L*). The rapid drop in pH likely was responsible for the increased purge and cooking loss observed. Color was affected by the order of ES and RC application., Competing Interests: Declaration of competing interest None., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

An animal infection model was evaluated on sheep and goats to confirm which species infected with Salmonella enterica serovar Enteritidis C StR (SE13) would provide a consistent and high frequency of Salmonella colonization in lymph nodes (LNs) without causing undue animal morbidity. Sheep and goats (n = 5) were intradermally inoculated with Salmonella, postincubated for 7 days, and euthanized. Superficial cervical, medial iliac, subiliac, mammary, and popliteal LNs were excised from each carcass. Goat LNs had approximately 53% greater Salmonella level compared to sheep. Also, Salmonella was inconsistently recovered from the sheep LNs. Thus, goats were selected to determine the ability of carcass vascular rinsing (with and without bacteriophages) to reduce Salmonella in infected LNs. Goats with similar characteristics were grouped together before being randomly assigned to 3 postharvest treatments; control (CN, not vascularly rinsed; n = 10), vascularly rinsed with a standard Rinse & Chill® solution (RC; 98.5% water and a blend of saccharides and phosphates; n = 10), or vascularly rinsed with a standard Rinse & Chill® solution plus the addition of bacteriophages (BP; n = 10). Rinse & Chill® system was able to successfully deliver a mean 7.0 log PFU/g to the S. Enteritidis-infected LNs (mean 3.5 log CFU/g). However, neither Rinse & Chill® without bacteriophages nor with bacteriophages caused Salmonella reduction (P > 0.05) compared to the nonrinsed goat carcasses., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

The effects of pink inhibiting ingredients (PII) to eliminate the pink color defect in cooked turkey breast produced from presalted and stored raw ground turkey in the absence or presence of sodium tripolyphosphate (STP) were examined. Ground turkey breast was mixed with 2% sodium chloride and vacuum packaged. After storage for 6 d, ten PII were individually incorporated without or with added STP (0.5%) as follows: none (control), citric acid (CA; 0.1%, 0.2%, 0.3%), calcium chloride (CC; 0.025%, 0.05%), ethylenediaminetetraacetic acid disodium salt (EDTA; 0.005%, 0.01%), and sodium citrate (SC; 0.5%, 1.0%). Treatments were cooked at a fast or slow cooking rate, cooled, and stored before analysis. All PII tested were capable of lowering inherent pink color compared to the control (No STP: CIE a* pooled day reduction of 23.0%, 5.2%, 12.6%, and 12.6% for CA, CC, EDTA, and SC, respectively; STP: reduction of 21.5%, 17.4%, 6.0%, and 18.2% for CA, CC, EDTA, and SC, respectively). For samples without STP, fast cooking rate resulted in higher CIE a*. However, slow cooking resulted in more red products than fast cooking when samples included STP. Presalting and storage of ground turkey caused the pink discoloration in uncured, cooked turkey (CIE a* 6.24 and 5.12 for without and with STP). This pink discoloration can be decreased by inclusion of CA, CC, EDTA, or SC, but incorporation of CA decreased cooking yield. In particular, the addition of SC may provide some control without negatively impacting the cooking yield., Competing Interests: The authors declare no potential conflicts of interest., (© Korean Society for Food Science of Animal Resources.)

Carcass vascular rinsing and chilling involves infusing a chilled isotonic solution (98.5% water and a blend of mono- and di-saccharides and phosphates) into the vasculature immediately upon exsanguination. Primary purposes of carcass vascular rinsing are to (1) effectively remove residual blood from the carcass; (2) lower internal muscle temperature rapidly; and (3) optimize pH decline by effective delivery of glycolytic substrates in the rinse solution. Previous studies have revealed that the beef carcass vascular rinsing early postmortem positively affects meat quality, product shelf-life, and food safety. Thus, the objective of this review is to provide a more comprehensive understanding of the physical and biochemical mechanisms associated with beef carcass vascular rinsing, focusing on the relationship between quality attributes (CIE L*, a*, b*; chemical states of myoglobin; oxygen consumption and sarcomere length) and muscle metabolic response to various substrate solutions (Rinse & Chill ® , fructose, sodium phosphate, and dipotassium phosphate) that stimulate or inhibit the rate of glycolysis early postmortem. In addition, this review discusses the absence of metabolite residues (phosphorus, sodium, and glucose) related to the application of the chilled isotonic solution. This review primarily focuses on beef and as such extending the understanding of the mechanisms and meat quality effects discussed to other species associated with vascular rinsing, in particular pork, may be limited., Competing Interests: The authors declare no potential conflicts of interest., (© Korean Society for Food Science of Animal Resources.)

Rinse & Chill ® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3°C; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rinse out the residual blood from the carcass. Infusion of pre-chilled solutions into intact animal carcasses immediately upon exsanguination is advantageous in terms of lowering the internal muscle temperature and accelerating chilling. This technology is primarily used for purposes of effective blood removal, favorable pH decline, and efficient carcass chilling, all of which improve meat quality and safety. Although RCT solution contains some substrates, the pre-rigor muscle is still physiologically active at the time of early postmortem and vascular rinsing. Consequently, these substrates are fully metabolized by the muscle, leaving no detectable residues in meat. The technology has been commercially approved and in continuous use since 2000 in the United States and since 1997 in Australia. As of January 2022, 23 plants have implemented RCT among the 5 countries (Australia, US, Canada, New Zealand, and Japan) that have evaluated and approved RCT. All plants are operating under sound Sanitation Standard Operation Procedures (SSOP) and a sound Hazard Analysis Critical Control Point (HACCP) program. No food safety issues have been reported associated with the use of this technology. RCT has been adapted by the meat industry to improve product safety and meat quality while improving economic performance. Therefore, this review summarizes highlights of how RCT technically works on a variety of animal types (beef, bison, pork, and lamb)., Competing Interests: No potential conflict of interest relevant to this article was reported., (© Copyright 2022 Korean Society of Animal Science and Technology.)

Commercially harvested cull dairy cow carcasses (n = 64) from the two lowest-valued marketing classes (MC: Lean, LE; Light, LI) were conventionally chilled (CN) or vascularly rinsed with a chilled isotonic substrate solution (Rinse & Chill®; RC). Longissimus lumborum (LL) and Triceps brachii (TB) muscles were processed (steaks, ground). Early postmortem (first 24 h), RC resulted in a lower pH at each time measured. RC steaks had longer sarcomeres and lower shear force than CN. RC produced greater redness associated with blooming and display times. RC LE beef resulted in greater oxymyoglobin during display times. RC ground TB had greater moisture fat-free than CN. RC Lean LL had less purge loss compared to CN LE. RC had greater total pigments than CN. RC ground TB had greater oxygen consumption and lower thiobarbituric acid reactive substances compared to CN. RC has the potential to improve tenderness and color as well as limit lipid oxidation with similar benefits across the two marketing classes., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Three penetrating captive bolt (PCB) placements were tested on cadaver heads from swine with estimated body weight (BW) >200 kg (sows = 232.9 ± 4.1 kg; boars = 229.3 ± 2.6 kg). The objectives were to determine tissue depth, cross-sectional brain area, visible brain damage (BD), regions of BD, and bolt-brain contact; and determine relationships between external head dimensions and tissue depth at each placement. A Jarvis PAS-Type P 0.25R PCB with a Long Stunning Rod Nosepiece Assembly and 3.5 g power loads was used at the following placements on heads from 111 sows and 46 boars after storage at 2 to 4 °C for ~62 h before treatment: FRONTAL (F)-3.5 cm superior to the optic orbits at midline, TEMPORAL (T)-at the depression posterior to the lateral canthus of the eye within the plane between the lateral canthus and the base of the ear, or BEHIND EAR (BE)-directly caudal to the pinna of the ear on the same plane as the eyes and targeting the middle of the opposite eye. For sows, the bolt path was in the plane of the brain for 42/42 (100%, 95% confidence interval [CI]: 91.6% to 100.0%) F heads, 39/40 (97.5%, 95% CI: 86.8% to 99.9%) T heads, and 34/39 (87.5%, 95% CI: 72.6% to 95.7%) BE heads; for the heads that could reliably be assessed for BD damage was detected in 25/26 (96.2%, 95% CI: 80.4% to 99.9%) F heads, 24/35 (68.6%, 95% CI: 50.7% to 83.2%) T heads, and 5/40 (12.5%, 95% CI: 4.2% to 26.8%) BE heads. For boars, the bolt path was in the plane of the brain for 17/17 (100.0%, 95% CI: 80.5% to 100.0%) F heads, 18/18 (100.0%, 95% CI: 81.5% to 100.0%) T heads, and 14/14 (100.0%, 95% CI: 76.8% to 100.0%) BE heads; damage was detected in 11/12 (91.7%, 95% CI: 61.5% to 99.8%) F heads, 2/15 (13.3%, 95% CI: 1.7% to 40.5%) T heads, and 7/14 (50.0%, 95% CI: 23.0% to 77.0%) BE heads. Tissue depth was reported as mean ± standard error followed by 95% one-sided upper reference limit (URL). For sows, total tissue thickness was different (P < 0.05) between placements (F: 52.7 ± 1.0 mm, URL: 64.1 mm; T: 69.8 ± 1.4 mm, URL: 83.9 mm; BE: 89.3 ± 1.5 mm, URL: 103.4 mm). In boars, total tissue thickness was different (P < 0.05) between placements (F: 41.2 ± 2.1 mm, URL: 56.3 mm; T: 73.2 ± 1.5 mm, URL: 83.4 mm; BE: 90.9 ± 3.5 mm, URL: 113.5 mm). For swine > 200 kg BW, F placement may be more effective than T or BE due to less soft tissue thickness, which may reduce concussive force. The brain was within the plane of bolt travel for 100% of F heads with BD for 96.2% and 91.7% of F sow and boar heads, respectively., (© The Author(s) 2021. Published by Oxford University Press on behalf of the American Society of Animal Science. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.)

Market hogs were conventionally chilled (CN, n = 12) or Rinse & Chill® processed (RC, n = 13, MPSC Inc.). Muscles (Longissimus lumborum, LL; picnic shoulder, PS) were processed (chops, ground), packaged, and displayed or stored in the dark. Color, pH, moisture fat free (MFF), expressible moisture (EM), oxygen consumption, Warner-Bratzler shear (WBS), total pigment, TBARS, and hexanal content were determined. RC generally resulted in a lower pH during the first 4 h compared to CN. RC compared to CN had lower fat, but were not different in moisture fat free, expressible moisture, and total pigments. RC did not affect cooler shrink, cook loss and WBS force. RC PS was redder than RC LM. RC had greater deoxymyoglobin than CN on 7 d display. RC chops (LL) were lighter and had less deoxymyoglobin compared to CN. RC ground pork had greater oxygen consumption, lower TBARS and hexanal values compared to CN. RC has the potential to improve color and reduce lipid oxidation., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

The objective of this research was to investigate the influence of various levels (0.0, 0.1, 0.2, 0.3, 0.4, 0.5%) of added encapsulated polyphosphates (sodium tripolyphosphate; sodium pyrophosphate) combined with unencapsulated polyphosphate to total 0.5% on the inhibition of lipid oxidation in cooked ground meat (beef, chicken) during refrigerated storage (0, 1, 7 d). The use of sodium tripolyphosphate (encapsulated sodium tripolyphosphate, unencapsulated sodium tripolyphosphate) led to lower cooking loss compared to sodium pyrophosphate in both meat species (p < 0.05). Increasing encapsulated sodium tripolyphosphate up to 0.3% decreased cooking loss in ground beef (p < 0.05). Added encapsulated polyphosphate at 0.5% had the same effect on pH as 0.5% unencapsulated polyphosphate in the cooked ground beef and chicken. A higher accumulation of orthophosphate was determined in the samples with sodium tripolyphosphate compared to those with sodium pyrophosphate (p < 0.05). Inclusion of a minimum of 0.1% encapsulated polyphosphate decreased thiobarbituric acid reactive substances and lipid hydroperoxides on 7 d. Increasing encapsulated sodium tripolyphosphate and encapsulated sodium pyrophosphate up to 0.2% in beef decreased thiobarbituric acid reactive substances at 7 d. Addition of 0.4% encapsulated sodium tripolyphosphate and 0.3% encapsulated sodium pyrophosphate in chicken prevented any increase in TBARS during storage. Incorporating encapsulated sodium pyrophosphate at 0.3% inhibited lipid hydroperoxide formation in beef and chicken. The meat industry could achieve enhanced lipid oxidation inhibition by replacing some of the unencapsulated polyphosphate with encapsulated polyphosphate in their product formulations.

Carcasses were conventionally (C, n = 9) or vascularly chilled using the Rinse & Chill® process (RC; n = 9). Muscles (Longissimus lumborum, LL; Triceps brachii, TB) were processed (LL, steaks; TB, ground), packaged (polyvinyl chloride, PVC; vacuum, VAC), and displayed or stored dark. Measurements included color, purge, pH, sarcomere length, shear force, and cooking loss. Data were analyzed as a split plot design with carcass chilling treatment as whole plot and display day as split plot. Data were analyzed separately by packaging method. RC increased (P < .05) cooking loss 1.7% but decreased shear force 24% (C, 42.5 N; P < .05) in steaks. RC ground bison packaged in PVC and VAC had greater (P < .05) CIE L*, a*, and b* values than C. RC VAC bison steaks had greater (P < .05) oxymyoglobin, deoxymyoglobin and decreased (P < .05) metmyoglobin than C VAC steaks. RC positively impacted bison steak tenderness and color in ground bison and steaks., (Published by Elsevier Ltd.)

Strategies that would increase eggshell quality could be of considerable value to egg producers. This research demonstrated the effective use of fibroblast growth factor 23 (FGF-23) peptide vaccines to increase eggshell quality of Single Comb White Leghorn laying hens (from 69 to 72 wk of age). Hens, fed a standard diet (containing 900 IU/kg vitamin D3), were intramuscularly injected (and boosted) with either a control vaccine (n = 14 hens) or one of 2 FGF-23 peptide vaccines (peptides NP1, GMNPPPYS; and NP7, YTSTERNSFH; n = 15 hens for each peptide). During peak antibody titer, eggs were collected for shell and internal quality analysis, hens were artificially inseminated, and the hatchability of fertilized eggs was determined. Laying hens vaccinated with either FGF-23 peptide NP1 or NP7 had increased (P < 0.05) plasma phosphate level (mmol/L; NP1 = 1.74, NP7 = 1.76, control = 1.47), egg specific gravity (NP1 = 1.083, NP7 = 1.083, control = 1.079), and eggshell strength (g of force; NP1 = 4002, NP7 = 4157, control = 3102) when compared to control vaccinated hens. FGF-23 peptide NP1 vaccinated hens also had increased eggshell thickness (mm, P < 0.001), shell weight (g, P = 0.032), and shell index (% of whole egg, P = 0.023) when compared to control vaccinated hens. FGF-23 peptide NP7 vaccinated hens tended to have decreased eggshell weight (P = 0.064) when compared to control vaccinated hens. Hatchability of fertilized eggs was not affected in incubations 1 and 3, but tended to be decreased (P = 0.097) by FGF-23 peptide NP1 vaccination in incubation 2. In conclusion, vaccines to FGF-23 peptides increased eggshell quality of laying hens with minimal adverse effects on egg internal quality. The effect of FGF-23 peptide vaccination on hatchability remains to be clarified.

This study was conducted to characterize the pink pigments associated with storing presalted (2%) and ground turkey breast trim at different processing conditions. Four treatments included: treatment (no NaCl, stored for 7 d before being cooked), treatment 2 (NaCl added and stored for 7 d before being cooked), treatment 3 (NaCl added and immediately cooked), and treatment 4 (stored for 7 d before NaCl added and cooked). All treatments were cooked to 4 endpoint temperatures (71.1, 73.9, 76.7, and 79.4°C). Processing conditions affected the pink defect in cooked ground turkey breast. Undenatured myoglobin in salted meat (treatment 2, 3, 4) still remained (17 to 19%) after cooking. Salted and stored ground turkey (treatment 2) produced a cooked product with the most reducing condition (lowest oxidation-reduction potential, ORP) and one of the most red coloration (CIE a* values). Final internal temperature had limited effects on pigment properties. ORP was similar across cooking temperatures but CIE a* values decreased with temperature. Even at 79.4°C, 15% undenatured myoglobin remained. Cooking yield decreased with temperature as expected (92.8 to 89.5%). Results indicate that to limit the degree of the pink color development processors should avoid storage of ground turkey, particularly when mixed with salt, as it favors the formation of nicotinamide-denatured globin hemochrome., (© 2017 Poultry Science Association Inc.)

The effect of levels (0.1%, 0.2%, 0.3%, 0.4%, 0.5%) of added encapsulated (e) phosphate (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) on lipid oxidation inhibition during storage (0, 1, and 7 d) of ground meat (chicken, beef) was evaluated. The use of eSTP and eSPP resulted in lower and higher cooking loss (CL) compared to eHMP, respectively (P < 0.05). Increasing encapsulated phosphate level (PL) enhanced the impact of phosphates on CL in both chicken and beef samples (P < 0.05). Encapsulated STP increased pH, whereas eSPP decreased pH (P < 0.05). pH was not affected by PL. The highest orthophosphate (OP) was obtained with eSTP, followed by eSPP and eHMP (P < 0.05). The level of OP determined in both chicken and beef samples increased (P < 0.05) during storage. Increasing PL caused an increase in OP (P < 0.05). The highest reduction rate in the formation of thiobarbituric acid reactive substances (TBARS) and LPO for both meat species were obtained with eSPP, followed by eSTP and eHMP (P < 0.05). Increasing PL resulted in lower TBARS and LPO (P < 0.05). Findings suggest that encapsulated phosphates can be a strategy to inhibit lipid oxidation for the meat industry and the efficiency of encapsulated phosphates on lipid oxidation inhibition can be enhanced by increasing PL., (© 2016 Institute of Food Technologists®)

Effects of 0.5% encapsulated (e) phosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) on lipid oxidation during storage (0, 1, and 7 d) of ground meat (chicken, beef) after being cooked to 3 end-point cooking temperatures (EPCT; 71, 74, and 77 °C) were evaluated. The use of STP or eSTP resulted in lower (P < 0.05) cooking loss (CL) compared to encapsulated or unencapsulated forms of HMP and SPP. Increasing EPCT led to a significant increase in CL (P < 0.05). Both STP and eSTP increased pH, whereas SPP and eSPP decreased pH (P < 0.05). The higher orthophosphate (OP) was obtained with STP or SPP compared to their encapsulated counterparts (P < 0.05). The lowest OP was determined in samples with HMP or eHMP (P < 0.05). A 77 °C EPCT resulted in lower OP in chicken compared to 74 and 71 °C (P < 0.05), dissimilar to beef, where EPCT did not affect OP. In encapsulated or unencapsulated form, using STP and SPP enhanced reduction in TBARS and lipid hydroperoxides (LPO) compared with HMP (P < 0.05). Regardless of the phosphate type, more effective lipid oxidation inhibition was achieved by the use of encapsulated forms (P < 0.05). Increasing EPCT resulted in lower TBARS in beef and higher LPO values in both beef and chicken samples (P < 0.05). Findings suggest that encapsulated phosphates can be a strategy to inhibit lipid oxidation for meat industry and the efficiency of encapsulated phosphates on lipid oxidation inhibition can be enhanced by lowering EPCT., (© 2015 Institute of Food Technologists®)

Effects of encapsulated sodium tripolyphosphate (STP), sodium hexametaphosphate (HMP) and sodium pyrophosphate (SPP) on lipid oxidation in uncooked (0, 2, 24h) and cooked (0, 1, 7 d) ground chicken and beef during storage were determined. Ten phosphate treatments included a control (no phosphate), three unencapsulated (u) at 0.5% and three encapsulated (e) phosphates (0.5%) each at a low (e-low) and high (e-high) coating level. Two heating rates (slow, fast) were investigated. Cooking loss (CL), pH, color, orthophosphate (OP), TBARS and lipid hydroperoxides (LPO) were determined. A fast heating and uSTP resulted in lower CL (p<0.05). Orthophosphate increased with phosphate incorporation, slow heating and storage (p<0.05). Encapsulated phosphates and increased coating level reduced OP (p<0.05). Unencapsulated STP increased CIE a* and pH, whereas uSPP decreased CIE a* and pH (p<0.05). Encapsulated phosphates and the greater coating level had no effect on the pH in cooked samples. Not increased coating level but encapsulated phosphates decreased lipid oxidation in cooked samples (p<0.05)., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

Muscles (Longissimus lumborum, LL; Psoas major, PM, semitendinosus, ST) were aged (2, 9d postmortem), cut into steaks, anaerobically packaged (nitrite-embedded film, NEF), and displayed (fresh, 19d; frozen, 39d). Fresh NEF increased (P<0.05) in redness (first 48h). Upon opening fresh NEF (d 6) and overwrapping in PVC film, redness declined (P<0.05). NEF cooked LL had more red surface compared to non-NEF. Meat age influenced NEF color. Intact NEF maintained acceptable red color throughout display. Residual nitrite and nitrate associated with fresh NEF and nitrate in NEF cooked LL were found (P<0.05) in the outer layer. Consideration should be given to providing sufficient time for nitric oxide myoglobin development when using NEF which may be influenced by meat age and muscle differences. NEF packaging has potential to extend fresh beef color display life. NEF appears to offer the opportunity to display bright red beef in frozen display by limiting typical effects of photooxidation., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

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., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

Ground beef with 1% NaCl was incorporated with 0.5% unencapsulated sodium tripolyphosphate (uSTP), 0.5% encapsulated sodium tripolyphosphate (eSTP), 0.5% unencapsulated sodium acid pyrophosphate (uSAPP), or 0.5% encapsulated sodium acid pyrophosphate (eSAPP) prior to being cooked and stored (0 or 6 d, 3 °C). The pH was higher (P<0.05) for sodium tripolyphosphate samples (6 d: uSTP 5.98; eSTP 5.89) and lower (P<0.05) for sodium acid pyrophosphate (6 d: uSAPP 5.31, eSAPP 5.33) samples than control sample (6 d, 5.50). Overall, samples with uSTP had the least cooking loss and lowest TBARS values. TBARS (mg/kg) for the phosphate treatments were lower (P<0.05; ave. 1.78, 0 d; 3.49, 6 d) than for the control samples (3.07, 0 d; 22.85, 6 d). Therefore, phosphate incorporation into ground beef prior to cooking aids in the reduction of oxidation in the cooked, stored product, although a longer period of time before thermal processing may be necessary for the encapsulated phosphate to have significant benefits., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

A process of "natural curing" utilizes vegetable juice/powder and a nitrate reducing starter culture to generate cured meat characteristics. The objective was to determine the effect varying levels of a mixed-strain bacterial starter culture (SC) and incubation time (INC) had on the quality characteristics of indirectly cured sausages. Four treatments (TRT) (TRT 1: 0.01% SC, 0 min INC; TRT 2: 0.01% SC, 90 min INC; TRT 3: 0.02% SC, 0 min INC; TRT 4: 0.02% SC, 90 min INC) and a control (C) were investigated. TRTs 2 and 4, and C revealed higher (P<0.05) CIE a* redness values and greater (P<0.05) cured pigment concentrations than TRTs 1 and 3 at days 0 and 14 while TRTs 2, 3, 4, and C were also redder (P<0.05) than TRT 1 at days 28, 56, and 84. The results indicated the use of an incubation step was more critical than increasing the level of SC., (Published by Elsevier Ltd.)

Many small slaughter facilities use head-only electrical stunning to render swine unconscious and insensible to pain before slaughter. Head-only electrical stunning is a reversible procedure that is optimally effective for approximately 15 s after stun completion. In many small North American slaughter plants, the authors have observed hoist speeds that are too slow to achieve a short enough stun-to-bleed interval to maintain insensibility through exsanguination. Unlike many European plants, there is no separate high-speed hoist for pigs and exsanguination on the floor is not condoned. As a result, a 2-stage stunning method was proposed where head-only stunning for 3 s was immediately followed by application of the same stunning wand to the cardiac region of the animal for 3 s while lying in lateral recumbancy. A paired-comparison study was conducted on 89 pigs in a small slaughter facility to compare the head-only method applied for 6 s with the head/heart method. The objective was to evaluate signs of return to sensibility, stun-to-bleed time, blood lactate concentration, muscle pH, drip loss, and fresh meat color to validate the head/heart electrical stunning method for small slaughter plants. Incidence of corneal reflex was not different (P > 0.05) between head/heart (93.8%) and head only (85%) stunning. Nose twitching was more common (P < 0.05) in head only (26.5%) than head/heart (5%) stunning. Head/heart stunning eliminated rhythmic breathing, natural blinking, eye tracking to moving objects, and righting reflex, which were all observed in head-only stunned pigs. Eye tracking to moving objects was observed in 40.8% of head-only stunned pigs. Blood lactate was not different (P > 0.05) between stunning methods (head only: 8.8 ± 0.7 mmol/L, head/heart: 7.8 ± 0.7 mmol/L). Stun-to-bleed time did not differ (P > 0.05; head only: 32 ± 1 s, head/heart: 33 ± 1 s). Mean time to loss of heartbeat with the head-only method was 121 ± 5 s. No heartbeat was observed with the head/heart method. Longissimus thoracis pH, color, and drip loss were not different (P > 0.05) between stunning methods. This study determined that the head/heart electrical stunning method reduces the incidence of signs of return to sensibility without significant effects on meat quality, plant operation speed, or blood lactate concentration. In addition, the head/heart method requires no capital investment for plants that are currently using the head-only method.

During marketing, cattle may be exposed to periods of water deprivation. The impact of water and feed access and health status on the physiological well-being and carcass characteristics of Holstein slaughter cows during preslaughter marketing was studied through analysis of serum components, BW loss percentage, and fresh meat composition. Ninety-one multiparous Holstein cows (609 ± 89 kg mean BW, 2.9 ± 0.5 mean BCS, varying stage of lactation) were purchased over 3 wk in 3 groups (n = 31, 29, and 31) at a terminal market in central Wisconsin. Each cow was screened to determine health status (sick or not sick) and randomly assigned to 1 of 3 water and feed withdrawal treatment pens (AL, ad libitum access to water for 36 h; 18H, 18 h of ad libitum access to water followed by 18 h of water withdrawal; 36H, 36 h of water withdrawal; all 3 treatments included 36 h of feed withdrawal) in a randomized complete block arrangement with repeated measures for serum components. Blood samples were collected by tail venipuncture at 0, 9, 18, 27, and 36 h of each treatment. Ambient temperatures were 1.9 ± 6.2°C during the trial period, which occurred over a 3-wk period in March and April 2007 near Arlington, WI. No difference (P > 0.05) was observed in mean serum cortisol in AL (18.41 ± 2.17 ng/mL) or 36H (22.98 ± 2.17 ng/mL). Mean serum glucose was greater (P < 0.05) in 36H pens (78.15 ± 0.77 mg/dL) than AL (75.91 ± 0.77 mg/dL). Mean serum creatinine was greater (P < 0.05) in 36H pens (0.71 ± 0.03 mg/dL) than AL (0.60 ± 0.03 mg/dL). The 36H pens also displayed increased (P < 0.05) serum albumin, anion gap, Ca, Cl, Na, cholesterol, and aspartate aminotransferase over AL. Greater (P < 0.05) mean percentage BW loss was observed in 36H pens (5.2 ± 0.6%) than AL (3.1 ± 0.6%). Mean muscle protein (%) was greater (P < 0.05) in 36H (22.2 ± 0.4%) than 18H (21.3 ± 0.4%). Mean muscle moisture (%) was greater (P < 0.05) in AL and 18H (75.3 ± 0.4% and 75.2 ± 0.4%) than 36H. Mean 24-h pH values were 5.92 (AL), 5.92 (18H), and 5.81 (36H; SE = 0.04) and were not different (P < 0.05). Observed pH and color values indicated a borderline dark-cutter state across all cattle in the study, regardless of water and feed access treatment. Based on these results, water and feed withdrawal in lairage should not exceed 18 h during the marketing of Holstein slaughter cows acclimated to springtime conditions to maintain BW, serum component concentrations, and fresh meat composition.

Ground beef was either packaged in an atmosphere of 0.4% CO, 30% CO₂, and 69.6% N₂ (CO-MAP) or vacuum. After storage (48 h, 2-3°C), packages of CO-MAP and vacuum were opened and overwrapped with polyvinyl chloride. Other CO-MAP and vacuum packages were left intact. Packages were initially displayed for 7 days (2-3°C). Intact packages were further displayed up to 35 days before being opened and displayed (1 or 3 days). Intact CO-MAP packaged ground beef was always more red than intact vacuum-packaged ground beef. Color was relatively stable for both types of intact packages over 35 days of display. Upon opening CO-MAP packaged ground beef, the red color decreased slower than in ground beef from vacuum packages., (Published by Elsevier Ltd.)

This study investigated the relationship between length (1, 2, 4, or 6 days) of exposure to carbon monoxide (CO) and the subsequent rate of loss of carboxymyoglobin color during display (0, 24, 48, 72 h) after repackaging in an oxygen permeable polyvinyl chloride (PVC) overwrap. In addition, the ability of CO to cause color reversion of metmyoglobin to carboxymyoglobin in brown colored, aged (4 days, PVC) or low oxygen-induced (2 days, (LOX-MAP) ground beef was studied. Extending CO exposure time increased overall mean redness. However, overall mean redness decreased after packages were opened. Day 6 exposed ground beef only maintained about 1.5 Minolta a* units higher than day 1 exposed after opened 72 h. The color of brown ground beef was converted to carboxymyoglobin upon exposure to carbon monoxide, regardless of how the initial brown color was formed. This color changes was relatively faster in LOX-MAP packaged ground beef compared to that formed by aging in PVC. Although color reversion is possible, consideration should be given to the microbiological status of the ground beef at the time of CO packaging., (Published by Elsevier Ltd.)

An experiment was conducted to test sequential injection of sodium tripolyphosphate (STP; 0.5% meat weight basis, mwb) followed by injection with or without addition of calcium chloride (CaCl(2), 500 ppm mwb), and to test the effect of post-injection delay prior to cooking. A second experiment evaluated the impact of injection order and delay time between independent addition of CaCl(2) (500 ppm mwb) and STP (0.5% mwb). Turkey was formulated without an added pink generating ligand (NONE), with nicotinamide (NIC; 0.1% mwb), or with sodium nitrite (NIT; 10 ppm mwb). A white colloid was observed in the extracellular space of treatments containing both STP and CaCl(2.) Addition of CaCl(2) decreased nitrosylhemochrome but did not reduce levels of nicotinamide hemochrome or CIE a(*) values. Injection order or delay between injections did not contribute to controlling the pink defect in cooked, intact turkey breast., (Published by Elsevier Ltd.)

The objective of this work was to compare feedlot performance, carcass characteristics, and beef sensory attributes from steers finished with diets based on corn, high-tannin sorghum (HTS), and a mix of both grains. Angus crossbred steers (n = 11 steers per treatment, initial BW = 404 +/- 18 kg) were finished on diets containing 765 g/kg of DM of corn, HTS, or a 1:1 mix of corn and HTS. Final BW (P < 0.01), ADG (P < 0.001), and G:F (P < 0.01) were reduced in steers fed HTS when compared with steers fed corn. Steers fed the mixed diet had greater G:F than the average between corn and HTS diets (P = 0.04), which indicated that mixing corn and HTS had positive associative effects. Estimated NE(m) of HTS was 1.91, and estimated NE(g) was 1.35 Mcal/kg of DM. Hot carcass weight (P < 0.01), trimmed carcass weight (P < 0.01), yield grade (P = 0.04), and 12th-rib fat thickness (P = 0.01) were less in steers fed HTS than in those fed corn. Estimated percentage of HCW as boneless, closely trimmed retail cuts was greater in steers fed HTS compared with those fed corn (P = 0.02) but, due to the decreased HCW, estimated amount of boneless, closely trimmed retail cuts was less in steers fed HTS than in those fed corn (P = 0.03). Steers fed HTS had greater pH on LM (P = 0.02) than steers fed corn, but the difference was small (5.42 +/- 0.02 vs. 5.36 +/- 0.02, respectively) and within the range of normal beef pH. Diet had no effect on Warner-Bratzler shear values (P > or = 0.72). Multivariate ANOVA indicated a difference in sensory attributes of beef from corn and HTS steers (Wilks' Lambda, P = 0.04). When evaluating each sensory attribute independently, panelists found beef from steers fed HTS to be less juicy (P < 0.01), less tender (P = 0.03), and more cooked (P < 0.01) than beef from animals fed corn. Data from this study indicated that by using a 1:1 mix of HTS and corn it is possible to finish steers to similar BW and carcass quality as by using a corn-based diet. Also, total replacement of corn by HTS in the diets produced lighter and leaner animals. Total replacement of corn by HTS in the finishing diet changed beef sensory attributes, reducing the perception of beef tenderness and juiciness by panelists but without changing instrumental tenderness.

Calcium chloride (250, 500ppm) was examined for its ability to reduce the pink color defect induced by sodium nitrite (10ppm) and nicotinamide (1.0%) in cooked ground turkey in the presence and absence of sodium tripolyphosphate (0.25, 0.5%) and sodium citrate (0.5, 1.0%). The ability of tricalcium phosphate (0.1-0.5%) to reduce pink cooked color also was evaluated in ground turkey and both calcium chloride and tricalcium phosphate were tested for their effects on pink cooked color in whole breast muscle. The combination of calcium chloride and sodium tripolyphosphate, not calcium chloride alone, was necessary for a reduction in pink cooked color induced by nicotinamide. Subsequently, in the presence of phosphate, both calcium chloride and sodium citrate reduced pink cooked color and were most effective in combination. Tricalcium phosphate also was capable of reducing pink cooked color in ground turkey, however substituting tricalcium phosphate for sodium tripolyphosphate resulted in lower pH and cooking yields. Neither calcium chloride nor tricalcium phosphate was capable of reducing pink cooked color in whole turkey breast. Currently, a combination of sodium tripolyphosphate, calcium chloride, and sodium citrate represents the most suitable means for reducing or preventing the pink color defect in uncured ground turkey.

Whey protein concentrate constituents were tested for their ability to reduce naturally occurring pink color defect and pink cooked color induced by sodium nitrite (10ppm) and nicotinamide (1.0%) in ground turkey. β-lactoglobulin (1.8%), α-lactalbumin (0.8%), bovine serum albumin (0.15-0.3%), lactose (1.0-3.0%), potassium chloride (500-1500ppm), and ferrous iron chloride (0.3-30ppm) had no effects on cooked pink color. Lactoferrin (30-5000ppm) increased or decreased pink color depending on its concentration in samples without added sodium nitrite or nicotinamide. Annatto (0.1-1.0ppm) reduced pink color whereas the higher concentration of magnesium chloride (22-88ppm) and ferric iron chloride (0.3-30ppm) increased pink color in samples with added nicotinamide. Calcium chloride (160-480ppm) was the only tested constituent that consistently reduced pink cooked color in samples with and without added nitrite and nicotinamide. Due to the variability of whey protein concentrates and the number of constituents that do not reduce pink cooked color, the addition of calcium alone or dried milk minerals containing calcium, phosphate, and citrate, represents a better means to regularly prevent the pink color defect in cooked ground turkey.

Ground, pre-salted, pre-rigor semimembranosus muscles of beef were subjected to three treatments A=rapid carbon dioxide (CO(2)) chilling, B=slow CO(2) chilling and C=air chilling, and compared to a control D=slow air chilling of muscles, which were subsequently ground and salted post-rigor. Meat of the pre-rigor treatments A, B and C had higher pH values during processing, lower cooking loss, firmer texture and a lighter yellowish external colour of cooked patties than the post-rigor control D (p<0.05). The two CO(2) chilling regimes A and B had no detrimental effects on the functional properties of the pre-rigor meat. Sarcomere lengths did not differ in meat of the four treatments (p>0.05), indicating that early pre-salting protected the meat from cold shortening during rapid temperature decline. A process combination of grinding, followed by immediate pre-salting and CO(2) chilling within 312h post-mortem of non-stimulated beef muscles is likely to yield superior binding properties of cooked patties and similar ground beef products.

Three methods were examined for preserving pre-rigor meat functionality in beef patties. Hot-boned semimembranosus muscles were processed as follows: (1) pre-rigor ground, salted, patties immediately cooked; (2) pre-rigor ground, salted and stored overnight; (3) pre-rigor injected with brine; and (4) post-rigor ground and salted. Raw patties contained 60% lean beef, 19.7% beef fat trim, 1.7% NaCl, 3.6% starch, and 15% water. Pre-rigor processing occurred at 3-3.5h postmortem. Patties made from pre-rigor ground meat had higher pH values; greater protein solubility; firmer, more cohesive, and chewier texture; and substantially lower cooking losses than the other treatments. Addition of salt was sufficient to reduce the rate and extent of glycolysis. Brine injection of intact pre-rigor muscles resulted in some preservation of the functional properties but not as pronounced as with salt addition to pre-rigor ground meat.

The principal mechanism by which sodium citrate reduces the pink color defect in cooked ground turkey was investigated. Sodium citrate (SC; 0, 0.125, 0.25, 0.5, 1.0, 2.0M), sodium nitrite (0.01, 0.1M), and nicotinamide (0.5, 0.75M) were combined in solutions of bovine hemin to determine SCs ability to bind heme iron and competitively inhibit pink-color-generating ligands from binding. Additionally, the effects of sodium erythorbate (0, 275, 550ppm), ferrous iron chloride (0, 0.3, 3.0, 30ppm), and ferric iron chloride (0, 0.3, 3.0, 30ppm) on SCs ability to reduce pink cooked color was examined. Absorbance curves of hemin+nitrite and hemin+nicotinamide were relatively unaffected by SC, therefore whether or not SC bound heme iron, that did not appear to be a mechanism for inhibiting the pink color defect. Both ferrous and ferric iron chloride had minimal effects on color values, possibly due to sodium tripolyphosphate chelation ability in the meat system and thus their presence did not enhance SCs ability to reduce the pink color defect. However, sodium erythorbate, a reducing agent, inhibited SCs ability to decrease the pink color defect in samples induced pink with sodium nitrite and nicotinamide. Therefore, it appears SC requires the presence of oxygen and may participate in oxidative processes to reduce the pink color defect.

The effects of citric acid (0.15%, 0.3%) and sodium citrate (0.5%, 1.0%) on pink color development in ground turkey following irradiation (0, 2.5, 5.0kGy) were examined. Citric acid and sodium citrate had little effect on pink color when samples were irradiated prior to cooking. In contrast, when samples were cooked prior to irradiation, citric acid (0.3%) and sodium citrate (1.0%) reduced redness as indicated by eliminating a reflectance minimum at approximately 571nm, lessening greater reflectance in the red wavelength region, and preventing greater reducing conditions caused by irradiation. Citric acid significantly reduced pH and yields whereas sodium citrate reduced pH and yields to a lesser extent. Both citric acid and sodium citrate are potential ingredients that can be added during processing to prevent undesirable pink color in precooked irradiated ground turkey and therefore can result in greater acceptance of irradiated products by consumers.

The ability of whey protein concentrates (WPCs) to reduce pink color in cooked ground turkey was investigated. Ground turkey was formulated with no ligand and nitrite and nicotinamide to induce pinking. Five WPCs with 34 or 80% protein were tested and turkey samples were cooked to 80 and 85 °C and stored for 1 and 7 days. Three WPCs reduced a* values in turkey without added nitrite or nicotinamide and one WPC reduced nitrite induced pinking. In nicotinamide-induced pink turkey, two WPCs reduced a* values and two WPCs increased pink color. Nitrosylhemochrome was reduced by two WPCs and nicotinamide hemochrome was reduced by one WPC and increased by two WPCs. Increased cooking temperatures enhanced inhibitory effects or reduced reddening effects of two WPCs. Storage time and protein content had minimal effects on pink color. Whey protein concentrates have the potential to reduce the pink defect in cooked uncured turkey, although the mechanism is unclear.

The top surface of boneless skinless chicken breasts was inoculated with either green fluorescent protein (GFP)-labeled Escherichia coli (E. coli-GFP) or rifampicin-resistant E. coli (E. coli-Rif) and subjected to electrically generated hydrodynamic shock wave treatment (HVADH). Cryostat sampling in concert with laser scanning confocal microscopy or plating onto antibiotic selective agar was used to determine if HVADH treatment resulted in the movement of the inoculated bacteria from the outer inoculated surface to the interior of intact boneless skinless chicken breasts. In HVADH-treated boneless skinless chicken breasts, marker bacteria were detected within the first 200 microm below the inoculated surface, 50 to 100 microm beyond the depth of untreated surface inoculated boneless skinless chicken breasts. The exact depth at which the marker bacteria were found was dependent on the cryostat sampling distance used. These results suggest that HVADH treatments affect the movement of surface bacteria.

The top surface of the raw eye of round steaks was inoculated with either green fluorescent protein (GFP)-labeled Escherichia coli (E. coli-GFP) or rifampin-resistant E. coli (E. coli-rif). Cryostat sampling in concert with laser scanning confocal microscopy (LSCM) or plating onto antibiotic selective agar was used to determine if hydrodynamic shock wave (HSW) treatment resulted in the movement of the inoculated bacteria from the outer inoculated surface to the interior of intact beef steaks. HSW treatment induced the movement of both marker bacteria into the steaks to a maximum depth of 300 microm (0.3 mm). Because popular steak-cooking techniques involve the application of heat from the exterior surface of the steak to achieve internal temperatures ranging from 55 to 82 degrees C, the extent of bacterial penetration observed in HSW-treated steaks does not appear to pose a safety hazard to consumers.

Eighty early deboned (45 min, post mortem) postrigor chicken breasts were exposed (24 h post mortem) to two levels (number of pulse firing networks, PFN; 45% energy) of electrically produced hydrodynamic shockwaves (HSW). In addition, 21 turkey breasts (72 h post mortem) were HSW treated (two PFN, 72% energy). Samples were water cooked in bags (78°C internal). Two PFN's were required to decrease (P<0.05) chicken Warner-Bratzler shear (WBS) force by 22% from the control (4.67 kg). WBS force of the HSW treated turkey breast decreased (P<0.05) by 12% from the control (3.20 kg). Cooking loss was higher (P<0.05) in the turkey breast portions but not in the chicken breasts. The electrically produced shockwave process has the potential to provide chicken processors with the ability to early debone and produce tender breasts and to provide turkey processors with tenderness-enhanced fillets.

In separate experiments, chicken broiler breasts were deboned (45 min postmortem, 52 min, respectively) and either exposed to high pressure hydrodynamic shockwaves (HSW) 25 min after deboning (77 min postmortem) or after 24 h of storage (4°C) respectively, and compared to companion control breasts. HSW were produced in a cylindrical HSW processor with 40-g explosive. Warner-Bratzler shear (WBS) values of the HSW breasts treated at 77 min postmortem were not different than the controls. HSW treatment decreased (P<0.05) the WBS values of the stored and cooked breasts by 42.0% as compared to non-treated controls. Cooking losses were not affected by HSW. In general, raw and cooked color characteristics (CIE L*a*b*) were not affected by the HSW. HSW treatment at 25 min after deboning (77 min postmortem) may require a higher pressure front or delayed treatment after postmortem aging to improve tenderness.

The ability of nonproteolytic Clostridium botulinum type B spores to grow and produce toxin in cooked, uncured turkey packaged under modified atmospheres was investigated at refrigeration and mild to moderate abuse temperatures. Cook-in-bag turkey breast was carved into small chunks, surface-inoculated with a mixture of nonproteolytic C. botulinum type B spores, packaged in O2-impermeable bags under two modified atmospheres (100% N2 and 30% CO2:70% N2), and stored at 4, 10, and 15 degrees C. Samples were analyzed for botulinal toxin and indigenous microorganisms, as well as subjected to sensory evaluation, on days 0, 7, 14, 28, 42, and 60. Given sufficient incubation time, nonproteolytic C. botulinum type B grew and produced toxin in all temperature and modified atmosphere treatment combinations. At moderate temperature abuse (15 degrees C), toxin was detected by day 7, independent of packaging atmosphere. At mild temperature abuse (10 degrees C), toxin was detected by day 14, also independent of packaging atmosphere. At refrigeration temperature (4 degrees C), toxin was detected by day 14 in product packaged under 100% N2 and by day 28 in product packaged under 30% CO2:70% N2. Reduced storage temperature significantly delayed toxin production and extended the period of sensory acceptability of cooked turkey, but even strict refrigeration did not prevent growth and toxigenesis by nonproteolytic C. botulinum. At all three storage temperatures, toxin detection preceded or coincided with development of sensory characteristics of spoilage, demonstrating the potential for consumption of toxic product when spoilage-signaling sensory cues are absent.

Our first objective was to determine the effects of explosive amount and distance of the explosive to the meat surface in the Hydrodyne process on broiler breast tenderness. Early deboned (EB) breasts were removed immediately after initial chill (45 min postmortem), stored for 24 h (4 C), and subjected to one of four Hydrodyne treatments (200 g at 20 cm, 350 g at 23 cm, 275 g at 20 cm, or 350 g at 20 cm). Breasts were water-cooked (78 C internal). Hydrodyne treatment (HYD) of 350 g at 20 cm produced the greatest reduction (28.3%) in Warner-Bratzler shear (WBS, 1.9-cm wide strips). This combination was the only treatment to improve tenderness (peak force 4.3 kg) to a level equivalent (P > 0.05) to aged controls (CA; peak force 3.1 kg). The second objective was to determine the quality and sensory characteristics of Hydrodyne-treated (350 g explosive at 20 cm) broiler breasts as compared with CA and EB. The WBS values (1.0-cm wide and thick strips) for CA (1.56 kg) were different from both HYD (3.7 kg) and EB breasts (4.7 kg). The CA resulted in more tender, flavorful, and juicer breasts than EB and HYD. The EB was higher in initial moisture release than HYD. The EB breasts with tenderness problems can be tenderized by the Hydrodyne process based on WBS results. However, higher levels of explosive may be required to optimize the tenderness improvement of EB breasts that vary significantly in initial tenderness.

Nonmeat ingredients were tested for their ability to inhibit pink color (which consumers associated with undercooking) in turkey breasts with and without added pink color generating agents (1.0% nicotinamide; 20, 100 ppm nitrite). Nonmeat ingredients included: trans 1,2-diaminocyclohexane-N,N,N',N' tetraacetic acid monohydrate (CDTA), diethylenetriamine pentaacetic acid (DTPA), ethylenedinitrilotetraacetic acid disodium salt (EDTA), and nonfat dried milk (NFDM). Ingredients were evaluated at two (1%, 2% NFDM) or three different levels (50 ppm, 100 ppm, 200 ppm; EDTA, DTPA, and EDTA), over three storage times (1, 4, 21 d), and after 2 min of exposure to light and air. Whole muscle turkey strips were injected with a 20% treatment solution. Product was tumbled and heat processed to an internal temperature of 80 C. Turkey muscle strips containing ingredients without pink color generating agents were less red and lighter than controls. In most cases, 50 ppm of added EDTA, CDTA, or DTPA was sufficient to reduce pinking. Ingredients were more effective against nicotinamide- than nitrite-generated pink. Overall, ingredients delayed onset of pink color associated with storage time. In general, DTPA was the most effective of the test ingredients. However, as NFDM is both effective at reducing the pink defect and approved as a nonmeat ingredient, processors can incorporate this ingredient for the benefit of reducing this defect. Future studies should determine how NFDM achieves this reduction.

The pink color defect in cooked, uncured turkey is a sporadic problem that can result in economic loss and consumer dissatisfaction. Fourteen ligands were tested in ground turkey samples for their ability to reduce pink color development in control samples and in the presence of 150 ppm sodium nitrite or 1.0% nicotinamide (pink color producing agents). The 14 ligands evaluated were: 3-amino pyridine (AP), 4-benzoylpyridine (BP), diethylenetriamine pentaacetic acid (DA), ethylenedinitrilo-tetraacetic acid disodium salt (EA), 2,3 dihydroxybenzoic acid (DB), 3-ethyl pyridine (EP), trans 1,2-diaminocyclohexane-N,N,N',N' tetraacetic acid monohydrate (HA), calcium reduced nonfat dried milk (NM), 2,3 phthalic acid (PA), 3-picoline (PC), pyrrole (PY), pyridazine (PZ), pyridinedicarboxcylic acid (YA), and pyrazinedicarboxcylic acid (ZA). All ligands were incorporated into ground turkey at 0.20 mg/g (meat weight basis) except for NM (30 mg/g). Color was evaluated using a reflectance spectrophotometer to measure pigment changes (nicotinamide hemochrome, nitrosohemochrome) and with a chroma meter to determine CIE L* a* b* values. Reduction in pink color development was apparent with the addition of the ligand alone and in the presence of sodium nitrite and especially nicotinamide. The four most effective ligands tested were DA, EA, HA, and NM. In general, pink color reduction was highest in the ligand only and the ligand plus nicotinamide samples as was observed by CIE a* and nicotinamide hemochrome value reductions.

A prerigor cut was made through the 12th thoracic vertebra of one side of the beef carcasses (Tendercut) studied (five unbranded), and the other sides served as the controls (C). After 48 h postmortem, the longissimus from each side was removed starting from the junction between the 5th and 6th lumbar vertebrae to the point between the 5th and 6th thoracic vertebrae. The longissimus muscle was cut into four equal boneless sections to determine the effectiveness of this treatment on improving tenderness at different locations along this muscle. The effects of Tendercut upon yield grade, sensory attributes, and tenderness of longissimus steaks were determined. This treatment did not affect (P > .05) yield grade, CIE L* a* b* values, chemical states of myoglobin, purge and cooking losses, and total collagen. Steaks located closer to the treatment site were more juicy than controls. Peak force values were not significantly different. Sarcomere length was longer (P < .05) and sensory panel ratings for myofibrillar tenderness, connective tissue, and overall tenderness were higher (P < .05), indicating that this skeletal alteration technique increased tenderness. Sensory data revealed that skeletal and connective tissue cuts at a single site (12th thoracic vertebrae) on the beef rib improved the tenderness along the entire length of the longissimus muscle. This study demonstrated that Tendercut, a simple process that does not require any new equipment or alterations to existing facilities to implement, is a viable tenderness enhancement technique.