Combined effects of crust-freeze-air-chilling (CFAC) and cold-batter-mincing (CM) technologies were evaluated for protein functionality, and sodium reduction in hot-boned (HB) turkey breasts. In study I, hot-boned (HB) turkey breasts were subjected to CM, or to CFAC and CM, and meat quality, and protein functionality parameters were compared to those of the control treatment (cold-boned minced traditionally (CB-T)). HB-CFAC breast showed higher pH, lower R-value, higher fragmentation index, and similar sarcomere length than CB. After cooking the minced batter, higher cooking yield and stress values were found in HB-CFAC gels than in CB gels. In study II, two salt content levels (1.0% vs 2.0%) were compared. Higher protein extraction values were seen on 2.0% salt HB-1/4CFAC batters compared to 1.0% and 2.0% salt CB batters when minced for less than 24 min. Stress values of 1.0% salt HB-CFAC gels were similar to those of CB-T 2.0% salt, higher than CB-T 1.0%, but lower than HB-CFAC 2.0%. In Scanning Electron Microscope images, HB-CFAC cold minced batter proteins seemed to have more protein-coated fat particles, and less denaturation than those of post-rigor batters. -- Abstract.
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