Color and Myoglobin Concentration in Turkey Meat as Affected by Age, Sex and Strain

Abstract

FURTHER processing has enabled the turkey industry to enter a new and dynamic phase of its history. The increased use of turkey in fabricated products has surfaced new problems with respect to color control. Processors are in need of guidelines to control uniformity of color and development of color abnormalities. Processing factors, as they affect color, have been studied by numerous workers. Pool et al. (1954) investigated the effect of scald temperatures on turkey meat color. Higher scald temperatures (60°C.) resulted in loss of pigmentation of the skin due to removal of the cuticle. Loss of the cuticle exposed a shiny pinkish surface that was susceptible to dehydration and oxidation. Baker (1954) reported similar findings using chicken broilers and further noted that the rate of freezing played a significant role in the magnitude of the discoloration. Faster freezing promoted a lighter color which became progressively darker as rate of freezing . . .