The effects of salt concentration and pH upon water‐binding, water‐holding and protein extractability of turkey meat

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Summary: The effects of salt concentration and pH upon protein extractability and water‐binding by homogenates of turkey breast, thigh and drumstick meat, and also the effect of salt concentration and centrifugal force upon water‐binding of raw meat and water‐holding of cooked meat from breast and thigh were studied. Concentrations of sodium chloride above 0.3 M caused swelling of meat homogenates. With the pH value adjusted to 6.0 and with sodium chloride concentrations greater than 0.6 M, breast meat was able to swell more than leg meat. Water‐binding increased with increasing pH value. Breast meat homogenates had more extractable protein than leg meat homogenates and protein extraction was increased by increasing both salt concentration and pH. Cooked breast meat retained more water than leg meat with or without salt. At low concentrations of salt, cooked breast meat retained more water than raw meats, but this was reversed at higher salt concentrations.

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