Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Entire DC Network
Effects Of Conventional And Alternative Curing Methods On Processed Turkey Quality Traits, Amy Lynn Redfield
Effects Of Conventional And Alternative Curing Methods On Processed Turkey Quality Traits, Amy Lynn Redfield
Department of Animal Science: Dissertations, Theses, and Student Research
This study compared physicochemical and sensory qualities of deli-style turkey breast produced pre-converted celery juice powder (CP; for alternative curing) or sodium nitrite (SN; for conventional curing). Formulas were designed to include 0, 50, 100, 150, and 200 ppm ingoing sodium nitrite or the equivalent from CP or SN, and 3 replicates of products were manufactured. Turkey and curing brines were tumbled, stuffed, and cooked to an internal temperature of 73.9oC. Products were stabilized and sliced into 12 mm slices (physicochemical trait analysis) and 2 mm slices (sensory trait analysis). Physicochemical traits measured only on d 0 were …