Comparison of Marinating with Two Different Types of Marinade on Some Quality and Sensory Characteristics Turkey Breast Meat

Abstract

Breast meats from Turkeys tumbled with either alkaline phosphate or organic acid solutions in the presence of salt while tumbling of meat with distillated water represent as a control. chemical composition, marinade and meat pH, color coordinate values (L*, a*, b*), weight changes, textural and sensory properties of treated samples were evaluated. The use of alkaline phosphate cause to increase meat pH and lactic acid significantly decreases the pH of meat due to increased concentration in comparison to control. Tumbling with phosphate did not change L* values of meat however cooling increased L* values. Lactic acid treatments significantly increased L* values. The a* values of phosphate and acid marinated groups decreased after tumbling compared to control. Both alkali and acid treatments reduced shear force values compared to control. The increase concentration of phosphate did not affect the sensorial tenderness and juiciness scores. For acid marination there were differences for tenderness score.