Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system.

@article{Sammel2003WheyPC,
  title={Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system.},
  author={L. M. Sammel and James R Claus},
  journal={Meat science},
  year={2003},
  volume={65 4},
  pages={1293-9}
}
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… CONTINUE READING