Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts

Poultry Science
B BowkerM Solomon

Abstract

The effects of hydrodynamic pressure processing (HDP) on marination and meat quality characteristics of turkey breasts were investigated. Breast muscles from 45 turkey hens were removed from the carcasses within 30 min postmortem. From each bird, the breast from one side was treated with HDP and the other side served as a nontreated control. Breasts were then marinated in either 15 or 30% brine (water, salt, and phosphate) based on muscle weight with vacuum tumbling for 30 min or nonmarinated. The control and HDP-treated breasts from each bird received the same marination treatment. Brine uptake, processing yield, and cooking loss were measured as processing characteristics and texture, color, and expressible moisture were measured to document changes in meat quality. Hydrodynamic pressure processing increased (P < 0.001) brine uptake after 10 and 30 min of marination and increased (P < 0.001) processing yield compared with controls. The HDP-induced improvements in these processing characteristics were augmented at 30% brine levels compared with 15% brine. Cooking loss was lower (P < 0.001) in marinated breasts compared with nonmarinated samples. Hydrodynamic pressure processing decreased (P < 0.0001) Warner-Bratzler shear forc...Continue Reading

References

Jun 1, 1997·Journal of Animal Science·M B SolomonJ S Eastridge
Jun 1, 1999·Meat Science·A L LemosA G Viana

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Citations

May 14, 2014·Applied Ergonomics·Kristin MusolinDavid L Hard
Dec 5, 2019·International Journal of Environmental Research and Public Health·Kapil ChousalkarMargaret Sexton
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Sirada SungsinchaiSakamon Devahastin
Jul 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Zuhaib F BhatAlaa El-Din A Bekhit
May 4, 2021·Critical Reviews in Food Science and Nutrition·Ying FanAndrew J MacIntosh

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