caa a22 4500 397567189 CHVBK 20180308164831.0 cr unu---uuuuu 161202e199601 xx s 000 0 eng 10.3382/ps.0750140 doi (NATIONALLICENCE)oxford-10.3382/ps.0750140 Effect of Time Post-Mortem on Development of Pink Discoloration in Cooked Turkey Breast Meat [Elektronische Daten] [LOUIS L. YOUNG, C. E. LYON, J. K. NORTHCUTT, J. A. DICKENS] This study investigated effects of time post-mortem on development of pink discoloration in turkey Pectoralis major muscles. Muscles were harvested immediately after slaughter, ground, and cooked at 0 to 24 h post-mortem in 4-h increments. Changes in pH, color, and denaturation of myoglobin during cooking were observed. The pH of raw and marinated product declined post-mortem; however, this decline was 0.13 pH units less for meat that was marinated. Aging muscles less than 8 h resulted in a decrease in pH during cooking, whereas muscles aged for longer time periods had an increase in pH during cooking. Moreover, aging decreased the degree of redness and increased myoglobin denaturation in the cooked product. Data suggest that one possible reason for pink discoloration in cooked turkey meat is reduced sensitivity of myoglobin to heat denaturation due to further processing before completion of the rigor process. © 1996 Poultry Science Association, Inc. Processing and Products nationallicence pink discoloration nationallicence pinking nationallicence post-mortem nationallicence turkey muscle nationallicence meat aging nationallicence YOUNG LOUIS L. aut LYON C. E. aut NORTHCUTT J. K. aut DICKENS J. A. aut Poultry Science Oxford University Press 75/1(1996-01), 140-143 0032-5791 75:1<140 1996 75 ps https://doi.org/10.3382/ps.0750140 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.3382/ps.0750140 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- YOUNG LOUIS L. aut NATIONALLICENCE 700 1- LYON C. E. aut NATIONALLICENCE 700 1- NORTHCUTT J. K. aut NATIONALLICENCE 700 1- DICKENS J. A. aut NATIONALLICENCE 773 0- Poultry Science Oxford University Press 75/1(1996-01), 140-143 0032-5791 75:1<140 1996 75 ps Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford