Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation

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.