Effects of conventional and alternative curing methods on processed turkey quality traits

Area of Science:

• Food Science
• Meat Science
• Food Chemistry

Background:

• Sodium nitrite (SN) is a traditional curing agent in processed meats.
• Celery juice powder (CP) offers a natural alternative for nitrite curing.
• Understanding the impact of CP on meat quality and safety is crucial.

Purpose of the Study:

• To compare the effects of SN and CP on the quality of deli-style turkey breast.
• To determine optimal inclusion levels for CP in turkey breast curing.
• To evaluate sensory attributes and chemical parameters of cured turkey breast.

Main Methods:

• Deli-style turkey breast was cured with varying concentrations of SN or CP.
• Meat pigment, salt, water activity, color, pH, and residual nitrite were analyzed.
• Sensory evaluation was conducted by untrained panelists.

Main Results:

• Nitrite concentration and source significantly affected b*, pH, and residual nitrite.
• Lower ingoing nitrite and longer storage led to reduced residual nitrite.
• Turkey breast cured with 200 ppm CP showed lower sensory acceptability.

Conclusions:

• CP and SN produced similar results for several quality traits in turkey breast.
• The optimal inclusion level for CP in deli-style turkey breast appears to be 100 ppm.
• CP can be a viable alternative to SN, but concentration limits are necessary for acceptable sensory outcomes.