Effects of Added Pigments, Salt, and Phosphate on Color, Extractable Pigment, Total Pigment, and Oxidation-Reduction Potential in Turkey Breast Meat

Abstract Ground turkey breast meat treatments were prepared with 16 combinations of myoglobin (0, .4 mg/g meat), cytochrome c (0, .1 mg/g meat), salt (NaCl; 1, 2.5%), and sodium tripolyphosphate (0, .5%) before cooking to determine their effect on meat color, water extractable pigments, total pigment, and oxidation-reduction potential in cooked turkey breast meat Addition of myoglobin did not increase extractable pigment but significantly (P

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