Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls

Abstract

ABSTRACT The ability of citric acid (0.1%, 0.2%, 0.3%) and sodium citrate (1.0%) to reduce the pink color defect induced with sodium nitrite (1 ppm, 5 ppm, 10 ppm) and nicotinamide (0.5%, 1.0%) in cooked, intact turkey breasts and ground turkey rolls was examined. Citric acid at 0.2% and 0.3% and sodium citrate consistently reduced natural or induced pink color in ground turkey rolls but had no effect on pink color of intact turkey breasts. Citric acid reduced pH and cooking yields, whereas sodium citrate did not. Therefore, sodium citrate may represent a viable option for use by poultry processors in reducing the occurrence of undesirable pink color in cooked, uncured, ground turkey.