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Physico-chemical and microbiological properties of raw fermented sausages are not influenced by color differences of turkey breast meat
Physico-chemical and microbiological properties of raw fermented sausages are not influenced by color differences of turkey breast meat
- Source :
- Poultry science. 92(5)
- Publication Year :
- 2013
-
Abstract
- It has been suggested that the color of turkey breast meat influences both physico-chemical and microbiological properties of raw fermented sausages. In this study, raw fermented sausages were produced with turkey breast meat in 3 different colors (pale, normal, or dark), which were obtained from 2 fast-growing-genetic-line toms at 2 slaughterhouses. Prior to the sausage production, the breast muscles were sorted into color groups according to the lightness values determined at 24 h postmortem. This meat was subsequently processed to raw fermented sausages using 1.5 or 2.5% curing salt (CS). The pale meat had higher lightness, electrical conductivity, and drip loss, whereas the dark meat showed a darker color only. The physico-chemical (pH, water activity), visual (lightness, redness), and microbial (total plate count) properties of the sausages were not influenced by the color of the turkey breast meat. The sausage made with 2.5% CS had lower aw and higher ash and hardness values than the sausages produced with 1.5% CS. In conclusion, processing of differently colored turkey meat to raw fermented sausages does not influence the quality characteristics of the products. Based on these findings, there is no reason for the sausage producer to separate turkey breast muscles by color before producing raw fermented sausages.
- Subjects :
- Lightness
Male
Turkeys
genetic structures
Water activity
White meat
Colony Count, Microbial
Curing salt
Pectoralis Muscles
0404 agricultural biotechnology
Plate count
Animals
Food science
Quality characteristics
2. Zero hunger
Chemistry
Pigmentation
0402 animal and dairy science
food and beverages
04 agricultural and veterinary sciences
General Medicine
040401 food science
040201 dairy & animal science
Meat Products
Fermentation
Colony count
Animal Science and Zoology
Subjects
Details
- ISSN :
- 00325791
- Volume :
- 92
- Issue :
- 5
- Database :
- OpenAIRE
- Journal :
- Poultry science
- Accession number :
- edsair.doi.dedup.....796d944405c2a496eef043fdeb37bcda