Color and Texture of Ground Turkey Meat Products as Affected by Dried Egg White Solids

INTRODUCTION FURTHER processing of turkey meat has grown at a rapid rate recently and shows evidence of more increase. When meat is removed from the bone and fabricated into prepared products, additional quality control problems are becoming prevalent particularly in the area of color and texture. The formulated product, while having its own identity, must have color and slicing (texture) characteristics that the consumer desires. The consumer, for instance, does not like pinkness in her prepared turkey products nor does she want a product which crumbles or falls apart upon slicing. Additives which control these quality variables and increase uniformity of products are of special significance to the processor. Research has shown that certain additives will affect color and texture of poultry meat products. Froning (1965, 1966) observed that polyphosphates, dried milk solids, gluten flour, and gelatin will increase binding properties of chicken products. It was further noted that polyphosphates . . .