Nonfat dry milk boosts quality of cooked deli poultry.

New research findings from Utah State University (Nutrition and Food Sciences Department, 8700 Old Main Hill, Logan, UT 84322) could translate into an increase in demand for using milk powder in the poultry and meat industries. The findings point to benefits for dry milk powder applications in poultry product formulations.

Through sensory testing, scientists found that adding 2% nonfat dry milk (NDM) significantly increased the overall acceptability of cooked turkey deli breast meat, compared to cooked turkey deli breast meat without NDM. Turkey breast meat with NDM was rated higher for flavor and color desirability, and was slightly sweeter and less gray than turkey breasts without NDM. Additionally, turkey breast meat with NDM sliced significantly better than control products, which tended to be brittle and less intact after cutting. Turkey breast slices with NDM also proved to be much more cohesive, according to the study's findings.

NDM is recommended to improve the texture, flavor and sliceability of cooked deli turkey breast, investigators conclude. Given the large volume of turkey breast produced annually, incorporating NDM in the formulation could significantly increase the demand for NDM in the meat industry.

Researchers introduced controlled additions of NDM into whole-muscle and restructured turkey breast rolls. Pinking development and other quality comparisons were evaluated in both test and control products. Finished products were evaluated for cooked yield, slicing quality and sensory characteristics. One sensory panel was responsible for analyzing flavor, intensity of off-flavor, whiteness, redness and firmness of the whole-muscle products. A separate panel judged acceptability of the restructured turkey breast rolls.

The use of carrageenan and sodium nitrate also was explored to determine their separate effects on color. Contrary to past research results, NDM had no whitening effect on rolls formulated with the standard levels of curing agent, nor did NDM whiten products with low levels of nitrite.

Carrageenan is used to increase the cooked yield and moist mouth feel of ham and cooked poultry. Researchers confirmed the effectiveness of carrageenan in this regard, and found that rolls containing carrageenan had excellent cohesiveness when they were sliced. Sodium nitrate is not commonly used as a curing agent. However, the nitrate ion is a potential contaminant in spices, dried vegetables or other dried ingredients. Subsequent microbial action may convert nitrate to nitrite, leading to cured-meat-type pinking.

Further information. Daren Cornforth; phone: [phone]; fax: [phone]; URL: www.usu.edu/famlife/nfs.