Meat+Poultry - April 2017 - 98

INGREDIENT ISSUES

"The grinding process acts as a stress
factor," Joseph says. "Storage and retail display
are additional stress factors that compromise
oxidative stability of these meats. The result
is discoloration - metmyoglobin formation -
along with lack of fresh flavor."

SOLUTION SHOPPING

Color of whole-muscle
poultry depends on the
bird's age, breed, diet
and even slaughter and
post-slaughter conditions.

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MEAT+ POULTRY | 04.17 | www.meatpoultry.com

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due to the amount of white and dark meat
in the mixture. White meat is virtually void
of myoglobin while dark meat gets its name
because of its myoglobin content.
"A higher amount of dark meat translates
into a darker pink, while a higher inclusion
of white meat or skin gives it a lighter tone,"
Herrera says. "With frozen and refrigerated
poultry products, if the pH of the product
is not balanced properly by the processor,
the consumer may follow the cooking
instructions at home and still get a pink
appearance, alarming the consumer; and
although in some instances the product may
be cooked to the right internal temperature,
most likely the consumer will continue to
overcook and eventually discard the product.
By overcooking, the juiciness will be lost
resulting in an impression of poor quality for
the product."
Poulson Joseph, principal scientist
and team leader-meat and poultry,
Kalsec, Kalamazoo, Michigan, says, "Color
deterioration is more noticeable in dark meats
such as beef, followed by pork, turkey, and to a
lesser extent in chicken, which corresponds to
the level of natural myoglobin in these meats.

Ingredient suppliers offer numerous solutions
to assist with stabilizing desirable color in
meat and poultry. There are conventional
generally recognized as safe (GRAS) additives
and clean-label ingredients with colorstabilizing properties.
"Color or appearance is one of the most
important indicators of freshness to the
consumer, therefore processors really can't
afford to chance it," says Amanda King,
technical sales manager - proteins, Kemin
Food Technologies, Des Moines, Iowa. "There
are many things that can help delay color
loss, including processing techniques, storage
conditions and ingredient inclusions."
Color loss is an issue for any meat
and poultry product stored under lighted
conditions. Because shoppers like to see food,
opaque or fully printed packaging is not usually
an option.
"A key attribute in color bloom is pH. In
cured meats, a low pH is best while in fresh,
non-cured meats, a higher pH is desired," says
Jim Anderson, regional market segment lead
North America - meat, poultry, seafood, ICL
Food Specialties, St. Louis. "Ingredients that
offer pH control typically do so with significant
flavor impact; they impart unpleasant taste.
Specialty phosphates are the exception.
Selection and application of the proper
phosphate can provide a desired pH target in
post-processed meat. They are particularly
desirable due to their extremely low addition
rates, no more than 0.5 percent, while resulting
in a bright and clean flavor profile with no
flavor masking. In many instances an increased
flavor potentiation can result."
When it comes to developing and
preserving desirable cured pink color in
bacon, ham and select processed meats,
nitrite is most efficacious in acidic conditions,
according to Anderson.
"Carefully targeting low pH is best, but it
is critical not to become too acidic, which will
cause the gassing off of nitrates," Anderson
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