Pink discoloration in turkey rolls was prevented by incorporating 3% nonfat dry milk (NFDM) in the formulation. Coarsely ground, cooked turkey rolls formulated with NFDM also had higher levels of undenatured myoglobin than did controls. Nonfat dry milk may inhibit formation of reduced heme-denatured globin pigments (globin hemochromes) in cooked meat by inhibiting myoglobin denaturation or promoting heme oxidation. The mechanism of inhibition of pink discoloration by NFDM remains to be determined.
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DOBSON et al. (1992) studied this question.
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