PSE Turkey Breast Enhancement through Adjunct Incorporation in a Chunked and Formed Deli Roll

1
PSE Turkey Breast Enhancement through Adjunct
Incorporation in a Chunked and Formed Deli Roll
S. P. Daigle1, M.W. Schilling2, N.G.
Marriott1, H. Wang1, W.E. Barbeau3, R.C.
Williams1 1Department of Food Science and
Technology, Virginia Polytechnic Institute
State University, Blacksburg, VA
24061-0418 2Mississippi State University, Food
Science Department, Box 9805, Mississippi State,
MS 39762 3Human Nutrition and Foods Department,
Virginia Polytechnic Institute and State
University, Blacksburg, Virginia 24061-0430
Results and Discussion  TABLE 1 EFFECTS OF 1.5
TURKEY COLLAGEN, 0.30 CARRAGEENAN (KAPPA
IOTA), AND 1.5 SOY PROTEIN ON MOISTURE
RETENTION AND COOKED COLOR OF CHUNKED AND FORMED
TURKEY BREAST FORMULATED WITH 100 PSE RAW
MATERIAL

• Introduction
• Incidence of pale, soft, and exudative turkey
  breast has been reported to be as high as 40
  (Barbut, 1997 Owens et al., 2000) when CIE L at
  24 h postmortem is utilized as the indicator.
• PSE turkey meat is pale in color, has lower
  water-holding capacity, and forms softer gels
  (Sosnicki Wilson, 1991 Barbut, 1993 Ferket
  Foegeding, 1994 Barbut, 1997 McKee Sams,
  1997, 1998) in comparison to normal meat.
• Improving functionality could increase the
  usability of this low value raw material by
  locating a niche for PSE meat sold in the fresh
  state.
• Schilling et al., (2003) concluded that the
  utilization of pork collagen increases
  functionality in PSE and normal meat through
  improving water-binding capacity.
• When incorporated into processed meats, soy
  protein concentrate (SPC) provides increased
  water absorption, binding, gelation,
  cohesion-adhesion, emulsification, and fat
  absorption (Fulmer, 1995).
• Carrageenan (CG) functions by reacting with
  proteins to improve yield, texture, and
  sliceablity in processed poultry products
  (BeMiller Whistler, 1996).

• Objective
• To determine the ability of turkey collagen, soy
  protein, and carrageenan to increase the
  usability of PSE meat in a chunked and formed
  turkey breast deli roll by examining the ability
  of these ingredients to increase water holding
  capacity, improve texture, color, and consumer
  acceptability

Fig. 1. Effects of 1.5 collagen, 0.30
carrageenan, or 1.5 soy protein on the purge
loss of chunked and formed turkey breast
formulated with 100 PSE. Bar means among
treatments with unlike superscript letters are
different (pincluded for each treatment.

• Materials and Methods
• Turkey breasts 24-48 hours postmortem were
  collected from 18 week-old birds.
• PSE samples were selected based upon CIE L
  values of 55 and normal samples were selected
  based upon CIE L values of samples with a pH below 5.8 and normal samples
  with a pH above 5.8 were utilized in the study.
• Turkey breast treatments consisted of 100 PSE,
  100 PSE with 1.5 poultry collagen, 100 PSE
  with 0.30 carrageenan (kappa and iota), 100 PSE
  with 1.5 soy protein concentrate, and 100
  normal.
• Samples were cut into 2.5 cm cubes, and several
  of these samples were combined to result in 0.908
  kg turkey rolls. A marinade solution of 22
  water (Meat Weight Basis), 0.5 phosphate
  (Finished Product Basis), and 2.0 salt (Finished
  Product Basis) was used for marinating.
• The treated PSE cubes tumbled (20 rpm) under
  vacuum in a 4C cooler for 1.5 h, stopping every
  15 min for 10 min to increase brine absorption.
• Treated PSE cubes were manually stuffed into 11.4
  cm diameter cellulose casings (Model Reg Fib CSG
  525 Light PS, Viskase Corporation, Chicago, IL),
  sealed (Model PRA65L, Tipper Tie, Apex, NC), and
  stored in a 4C cooler until all treatments per
  replication were completed.
• Turkey rolls were processed in a smokehouse.
  Cooking loss was calculated as (raw weight
  cooked weight/raw weight) x 100 and reported as a
  percentage. After 8-12 h storage at 4ºC, rolls
  were manually sliced, vacuum packaged, then
  analyzed for cooked color, purge loss, protein
  bind, and moisture retention.
• Two consumer based sensory panels (n50) were
  conducted to determine consumer acceptability of
  the restructured turkey rolls. Each panelist
  evaluated five samples.
• Statistical Analysis
• A randomized complete block design with six
  replications was utilized to test the treatment
  effects of TC, SPC, CG and raw material (SAS,
  1999).
• Significant differences for a response (P 0.05), were separated with Duncans Multiple
  Range Test (Duncan, 1955).
• References Cited
• Barbut, S. (1993). Colour measurements for
  evaluating the pale soft exudative (PSE)
  occurrence in turkey meat. Food Research
  International,26, 39-43.
• Barbut, S., (1997). Occurrence of pale soft
  exudative meat in mature turkey hens. British
  Poultry Science, 38, 74-77.
• BeMiller, J.N., Whistler, R.L. (1996).
  Carbohydrates. In O.R. Fennema, Food Chemistry.
  (Vol. 3, pp. 211-213, whole chapter). New York
  Marcel Dekker.
• Duncan, D.B. (1955). A significance test for
  difference between ranked treatments in an
  analysis of variance. Virginia Journal of
  Science, 2, 171-189.
• Ferket, P.R., E.A. Foegeding, (1994). How
  nutrition and management influence PSE in poultry
  meat. In Proceedings BASF Technical Symposium,
  Multi-State Poultry Feeding and Nutrition
  Conference (pp. 64-78), 25 May, Indianapolis, IN
  .

Fig. 2. Effects of 1.5 collagen, 0.30
carrageenan, or 1.5 soy protein on the protein
bind of chunked and formed turkey breast
formulated with 100 PSE. Bar means among
treatments with unlike superscript letters are
different (pincluded for each treatment.

• Addition of SPC and TC decreased (pcooking loss of treatments formulated with 100
  PSE turkey. Treatments formulated with 100 PSE
  0.30 CG, 100 PSE, and normal treatments did not
  differ (P0.05) in cooking loss.
• N, TC, SPC, and CG treatments sustained lower
  (ptreatment.
• Utilization of TC decreased (pexpressible moisture of chunked and formed rolls
  formulated with 100 PSE. TC and SPC at 1.5
  reveal the most promise for improving yields in
  pale meat since both adjuncts decrease (Pcooking loss and purge loss and since TC also
  decreases (P
• Addition of SPC or TC improved protein binding in
  PSE meat so that it was not different (P0.05)
  from that of normal meat. Utilization of CG
  improved protein bind so that it was not
  different (P0.05) from the TC and SPC
  treatments. N, TC, and SPC all had higher
  (P0.05) bind values than PSE.
• N had lower (pand SPC treatments, but was not different
  (P0.05) from TC. Increased CIE L value in PSE,
  CG, ad SP are due to the pale nature of the raw
  material. The normal treatment had higher
  (Ptreatments excluding SPC (Table 1). The TC
  treatment had a higher (Pthe CG, SPC, and N (Table 1).
• No differences (p0.05) were evident in consumer
  acceptability among treatments formulated with
  100 PSE, 100 PSE with 1.5 TC, 100 PSE with
  0.30 CG, 100 PSE with 1.5 SPC, and 100
  Normal.
• Conclusion
• Turkey collagen and soy protein concentrate were
  effective in decreasing cook loss and purge loss
  as well is improving the texture of deli turkey
  breast formulated from PSE raw material.
• The acceptable level of adjuncts would require
  further investigation and functionality may be
  dependent on the severity of the PSE condition.
• These ingredients demonstrate the potential to
  add value to pale turkey breast raw material
  through identifying a possible outlet for PSE raw
  material by providing increased yields to
  processors without affecting consumer
  acceptability.

Acknowledgements The work presented would not
have been possible without the help of the
following individuals James Lamkey (FMC
Corporation) and Steve Campano (Trumark Inc).