Nonfat Dry Milk Inhibits Pink Discoloration in Turkey Rolls

Authors

B. N. Dobson
Daren P. Cornforth, Utah State University

Document Type

Article

Journal/Book Title/Conference

Poultry Science

Volume

71

Issue

11

Publication Date

1992

First Page

1943

Last Page

1946

Abstract

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.

Comments

Originally published by The Poultry Science Association. Abstract available via remote link.

Recommended Citation

Dobson, B.N. and Cornforth, D.P. 1992. Nonfat dry milk inhibits pink discoloration in turkey rolls. Poul. Sci. 71:1943.