PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll
A randomized complete block design with five treatments (100% pale, soft, and exudative-like (PSE-like), 100% PSE-like + 1.5% collagen, 100% PSE-like + 0.30% κ-/ ι-carrageenan, 100% PSE-like + 1.5% soy protein concentrate, and 100% Normal) and six replications was utilized to test the effects of mea...
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| Veröffentlicht in: | Meat science 2005-02, Vol.69 (2), p.319-324 |
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| creator | Daigle, S.P. Schilling, M.W. Marriott, N.G. Wang, H. Barbeau, W.E. Williams, R.C. |
| description | A randomized complete block design with five treatments (100% pale, soft, and exudative-like (PSE-like), 100% PSE-like
+
1.5% collagen, 100% PSE-like
+
0.30% κ-/
ι-carrageenan, 100% PSE-like
+
1.5% soy protein concentrate, and 100% Normal) and six replications was utilized to test the effects of meat raw material, turkey collagen (TC), soy protein concentrate (SPC), and carrageenan (CG) on protein functionality in the formulation of chunked and formed turkey breast. Addition of 1.5% SPC and 1.5% TC both decreased (
P
<
0.05) cooking loss and increased (
P
<
0.005) the protein bind of treatments formulated with 100% PSE-like raw material. Purge loss decreased (
P
<
0.05) in PSE-like raw material when 1.5% TC, 1.5% SPC, or 0.30% CG were utilized, and no differences (
P
>
0.05) existed in consumer acceptability among treatments. This research demonstrates the potential to increase the water holding capacity and improve the texture of deli rolls from PSE-like raw material through the incorporation of collagen, soy protein, or carrageenan. |
| doi_str_mv | 10.1016/j.meatsci.2004.08.001 |
| format | Article |
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+
1.5% collagen, 100% PSE-like
+
0.30% κ-/
ι-carrageenan, 100% PSE-like
+
1.5% soy protein concentrate, and 100% Normal) and six replications was utilized to test the effects of meat raw material, turkey collagen (TC), soy protein concentrate (SPC), and carrageenan (CG) on protein functionality in the formulation of chunked and formed turkey breast. Addition of 1.5% SPC and 1.5% TC both decreased (
P
<
0.05) cooking loss and increased (
P
<
0.005) the protein bind of treatments formulated with 100% PSE-like raw material. Purge loss decreased (
P
<
0.05) in PSE-like raw material when 1.5% TC, 1.5% SPC, or 0.30% CG were utilized, and no differences (
P
>
0.05) existed in consumer acceptability among treatments. This research demonstrates the potential to increase the water holding capacity and improve the texture of deli rolls from PSE-like raw material through the incorporation of collagen, soy protein, or carrageenan.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2004.08.001</identifier><identifier>PMID: 22062824</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>binding capacity ; Biological and medical sciences ; breast muscle ; Carrageenan ; Chunked and formed ; collagen ; color ; Consumer acceptability ; consumer acceptance ; cooking quality ; food acceptability ; Food industries ; Fundamental and applied biological sciences. Psychology ; luncheon meats ; Meat and meat product industries ; pale soft exudative meat ; plant protein concentrates ; Protein bind ; PSE-like ; sensory evaluation ; smell ; soy protein ; Soy protein concentrate ; texture ; Turkey collagen ; turkey meat ; water content ; Water holding capacity</subject><ispartof>Meat science, 2005-02, Vol.69 (2), p.319-324</ispartof><rights>2004 Elsevier Ltd</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c416t-57c302577b9c38fddd9bbc0fc55e3d85ef80a11bbe56f3423902302c8e800cbc3</citedby><cites>FETCH-LOGICAL-c416t-57c302577b9c38fddd9bbc0fc55e3d85ef80a11bbe56f3423902302c8e800cbc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174004002086$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,65309</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16209436$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22062824$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Daigle, S.P.</creatorcontrib><creatorcontrib>Schilling, M.W.</creatorcontrib><creatorcontrib>Marriott, N.G.</creatorcontrib><creatorcontrib>Wang, H.</creatorcontrib><creatorcontrib>Barbeau, W.E.</creatorcontrib><creatorcontrib>Williams, R.C.</creatorcontrib><title>PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>A randomized complete block design with five treatments (100% pale, soft, and exudative-like (PSE-like), 100% PSE-like
+
1.5% collagen, 100% PSE-like
+
0.30% κ-/
ι-carrageenan, 100% PSE-like
+
1.5% soy protein concentrate, and 100% Normal) and six replications was utilized to test the effects of meat raw material, turkey collagen (TC), soy protein concentrate (SPC), and carrageenan (CG) on protein functionality in the formulation of chunked and formed turkey breast. Addition of 1.5% SPC and 1.5% TC both decreased (
P
<
0.05) cooking loss and increased (
P
<
0.005) the protein bind of treatments formulated with 100% PSE-like raw material. Purge loss decreased (
P
<
0.05) in PSE-like raw material when 1.5% TC, 1.5% SPC, or 0.30% CG were utilized, and no differences (
P
>
0.05) existed in consumer acceptability among treatments. This research demonstrates the potential to increase the water holding capacity and improve the texture of deli rolls from PSE-like raw material through the incorporation of collagen, soy protein, or carrageenan.</description><subject>binding capacity</subject><subject>Biological and medical sciences</subject><subject>breast muscle</subject><subject>Carrageenan</subject><subject>Chunked and formed</subject><subject>collagen</subject><subject>color</subject><subject>Consumer acceptability</subject><subject>consumer acceptance</subject><subject>cooking quality</subject><subject>food acceptability</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>luncheon meats</subject><subject>Meat and meat product industries</subject><subject>pale soft exudative meat</subject><subject>plant protein concentrates</subject><subject>Protein bind</subject><subject>PSE-like</subject><subject>sensory evaluation</subject><subject>smell</subject><subject>soy protein</subject><subject>Soy protein concentrate</subject><subject>texture</subject><subject>Turkey collagen</subject><subject>turkey meat</subject><subject>water content</subject><subject>Water holding capacity</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqFkU1v3CAQhlHVqNls-xPacqlysjOAP_CpiqL0Q4qUSGnOCMM4y65ttoAr5d-X1W7bY0-A9MzMOw-EvGdQMmDN1bacUKdoXMkBqhJkCcBekRWTrSgqJuRrsgIBXcHaCs7JRYxbyITg8g055xwaLnm1Iv3D420xuh3StIQdvtA-oI6J4rzRs8EJ50TTJvjleUO13S6zSdTNxoe9Dzo5P-cX1dRslnmHlurZ0sGHKV8tjo4GP45vydmgx4jvTueaPH25_XHzrbi7__r95vquMBVrUlG3RgCv27bvjJCDtbbrewODqWsUVtY4SNCM9T3WzSAqLjrgucBIlACmN2JNLo9998H_XDAmNblocBz1jH6JKvMSOs5YJusjaYKPMeCg9sFNOrwoBupgV23Vya462FUg1cHdmnw4TVj6vOLfqj86M_DpBOho9DiE7NDFf90bDl0lmsx9PHKD9ko_h8w8PfI8AaCrZc6Yic9HArOxXw6DymEw_4h1AU1S1rv_hP0NJkekzw</recordid><startdate>20050201</startdate><enddate>20050201</enddate><creator>Daigle, S.P.</creator><creator>Schilling, M.W.</creator><creator>Marriott, N.G.</creator><creator>Wang, H.</creator><creator>Barbeau, W.E.</creator><creator>Williams, R.C.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20050201</creationdate><title>PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll</title><author>Daigle, S.P. ; Schilling, M.W. ; Marriott, N.G. ; Wang, H. ; Barbeau, W.E. ; Williams, R.C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c416t-57c302577b9c38fddd9bbc0fc55e3d85ef80a11bbe56f3423902302c8e800cbc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>binding capacity</topic><topic>Biological and medical sciences</topic><topic>breast muscle</topic><topic>Carrageenan</topic><topic>Chunked and formed</topic><topic>collagen</topic><topic>color</topic><topic>Consumer acceptability</topic><topic>consumer acceptance</topic><topic>cooking quality</topic><topic>food acceptability</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>luncheon meats</topic><topic>Meat and meat product industries</topic><topic>pale soft exudative meat</topic><topic>plant protein concentrates</topic><topic>Protein bind</topic><topic>PSE-like</topic><topic>sensory evaluation</topic><topic>smell</topic><topic>soy protein</topic><topic>Soy protein concentrate</topic><topic>texture</topic><topic>Turkey collagen</topic><topic>turkey meat</topic><topic>water content</topic><topic>Water holding capacity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Daigle, S.P.</creatorcontrib><creatorcontrib>Schilling, M.W.</creatorcontrib><creatorcontrib>Marriott, N.G.</creatorcontrib><creatorcontrib>Wang, H.</creatorcontrib><creatorcontrib>Barbeau, W.E.</creatorcontrib><creatorcontrib>Williams, R.C.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Daigle, S.P.</au><au>Schilling, M.W.</au><au>Marriott, N.G.</au><au>Wang, H.</au><au>Barbeau, W.E.</au><au>Williams, R.C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2005-02-01</date><risdate>2005</risdate><volume>69</volume><issue>2</issue><spage>319</spage><epage>324</epage><pages>319-324</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>A randomized complete block design with five treatments (100% pale, soft, and exudative-like (PSE-like), 100% PSE-like
+
1.5% collagen, 100% PSE-like
+
0.30% κ-/
ι-carrageenan, 100% PSE-like
+
1.5% soy protein concentrate, and 100% Normal) and six replications was utilized to test the effects of meat raw material, turkey collagen (TC), soy protein concentrate (SPC), and carrageenan (CG) on protein functionality in the formulation of chunked and formed turkey breast. Addition of 1.5% SPC and 1.5% TC both decreased (
P
<
0.05) cooking loss and increased (
P
<
0.005) the protein bind of treatments formulated with 100% PSE-like raw material. Purge loss decreased (
P
<
0.05) in PSE-like raw material when 1.5% TC, 1.5% SPC, or 0.30% CG were utilized, and no differences (
P
>
0.05) existed in consumer acceptability among treatments. This research demonstrates the potential to increase the water holding capacity and improve the texture of deli rolls from PSE-like raw material through the incorporation of collagen, soy protein, or carrageenan.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22062824</pmid><doi>10.1016/j.meatsci.2004.08.001</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2005-02, Vol.69 (2), p.319-324 |
| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | binding capacity Biological and medical sciences breast muscle Carrageenan Chunked and formed collagen color Consumer acceptability consumer acceptance cooking quality food acceptability Food industries Fundamental and applied biological sciences. Psychology luncheon meats Meat and meat product industries pale soft exudative meat plant protein concentrates Protein bind PSE-like sensory evaluation smell soy protein Soy protein concentrate texture Turkey collagen turkey meat water content Water holding capacity |
| title | PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll |
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