Color Characteristics and Functional Properties of Flaked Turkey Dark Meat as Influenced by Washing Treatments

Effects of potassium phosphate and sodium acetate washing procedures on the composition, color characteristics, and functional properties of turkey dark meat were determined. All evaluations were compared to control thigh and breast tissues. Higher moisture and lower protein, fat and ash (P < 0.05) were found in tissues subjected to washing. Concentration of sarcoplasmic protein was reduced (P < 0.05) by washing. Hunter L, a, and b color values were changed (P < 0.05) to a color similar to breast meat by washing. Washed tissues, due to higher moisture, had less cooking loss in water and their protein solubility values increased with salt concentration. Emulsifying capacity (EC) values were not reduced (P > 0.05) due to washing. Phosphate‐washed tissue stabilized a test emulsion better than the control and acetate/phosphate‐washed thigh tissues.