Thesiss

Sporadic problems with pink color defect have occurred in cooked meat products for decades. Documentation of the level of added nitrite that produced pinking in processed meat rolls from beef round, pork shoulder, turkey breast, and chicken breast was measured by trained panelis…

The ability of citric acid (CA) and sodium citrate (SC) to reduce the pink color defect in irradiated and non-irradiated ground turkey and intact turkey breasts was investigated. Whey protein concentrates (WPCs) were also evaluated for their effects on the pink color defect of g…