An assay to estimate tannins added to postmortem Turkey meat

A method for quantification of tannins in wine was adapted to determine tannins added to turkey meat. Standard curves containing varying amounts of GSE [0, 0.5, 1.0, 1.5, 2.0, 2.5, and 5.0%, (w/w)] as a source of tannins were developed. The R(2) value of the mean standard curve was 0.9992. The overall percent recovery of GSE in meat was determined to be 54.78%. Results showed that estimation of GSE in four out of five of the spiked samples was less than or equal to 10%. It is unclear as to why spiked samples at 0.048 mg of GSE were always underestimated (25.0%). Overall, the method seems applicable for estimation of tannins in poultry meat and is probably applicable to estimation of tannins in other meat products.