| dc.creator |
Kilic, Birol |
|
| dc.creator |
CASSENS, RG |
|
| dc.creator |
BORCHERT, LL |
|
| dc.date |
2001-01-31T22:00:00Z |
|
| dc.date.accessioned |
2020-10-06T10:50:10Z |
|
| dc.date.available |
2020-10-06T10:50:10Z |
|
| dc.identifier |
9c803bb9-e2a4-4259-9888-53936dd71207 |
|
| dc.identifier |
10.4315/0362-028x-64.2.235 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/9c803bb9-e2a4-4259-9888-53936dd71207/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/67488 |
|
| dc.description |
A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L*a*b*) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was significant (P < 0.01). An increased amount of turkey meat in the formula resulted in lower residual nitrite levels at a fixed pH. The residual nitrite level was initially proportional to initial nitrite concentration, but it became a nonsignificant factor during longer storage time. Differences in heat quantity had a significant effect (P < 0.05) on residual nitrite level initially. Greater heat quantity decreased residual nitrite level in finished cured meat products at a fixed pH. However, this effect became nonsignificant during longer storage. Reduction of residual nitrite in wieners because of turkey meat addition at a fixed pH was due to characteristics of the turkey tissue, but the mechanism of action remains unknown. It was also established that commercial wieners had a higher pH if poultry meat was included in the formulation. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Influence of turkey meat on residual nitrite in cured meat products |
|
| dc.type |
info:eu-repo/semantics/article |
|