Effect of Vacuum Tumbling Time, Salt Level, and Phosphate Alternatives on Processing Characteristics of Natural Deli-style Turkey Breast

Three studies were conducted to determine the effect of vacuum tumbling time on the processing characteristics of reduced sodium natural deli-style turkey breast. Production of sodium reduced natural deli-style turkey breast without phosphate is lower (P\u3c0.05) in texture and processing properties than deli-style turkey breast produced with phosphate. Reducing salt concentration to 1.0% produces natural deli-style turkey breast with less acceptable (P\u3c0.05) texture and processing characteristics compared to 1.5% or 2.0% added salt. Preblending was used to improve texture characteristics in reduced salt products. Control treatments had improved (P\u3c0.05) texture properties, decreased color values, and improved processing attributes. Preblending had no effect on TPA, while reduced salt negatively impacted processing attributes, and color values, when compared to control. Functionality of phosphate alternatives was evaluated for effectiveness at improving texture parameters of natural deli-style turkey breast when compared to no alternative and control treatments. The alternatives had no effect on TPA attributes. Treatments with no phosphate alternatives had higher hardness, gumminess, and chewiness values compared to alternatives. Salt level was more important than phosphate alternative. There were no differences for color values between treatments for alternatives, the control had lower L* and b* values. The dehydrated turkey collagen treatments had higher (P\u3c0.05) water activity than the no alternative treatments. Advisor: Dennis E. Burso