Date of Graduation
12-2024
Document Type
Thesis
Degree Name
Master of Science in Poultry Science (MS)
Degree Level
Graduate
Department
Poultry Science
Advisor/Mentor
Owens, Casey M.
Committee Member
Crandall, Philip G.
Second Committee Member
Setyabrata, Derico
Keywords
marination; meat quality; phosphate alternative; poultry science
Abstract
Poultry is the most widely consumed meat protein worldwide for its health consideration, affordability, and versatility. Historically, the poultry industry has utilized numerous methods to improve meat quality most significantly, marination. Marination is practice commonly used in the industry by imparting various chemical functional ingredients that are known to enhance sensory characteristics such as tenderness, juiciness, and flavor. Various marination methods used in the industry including tumble, injection, and soaking. Ingredients, such as sodium chloride and phosphates are commonly used in the marination process. In recent years the industry has witnessed a shift in consumer preferences to “clean-label”. This trend is supported by the idea of using a minimal number of all-natural ingredients and transparent labeling. Phosphate is one of the top ingredients that has seen significant push back for its uses as a food additive. Although, phosphate is naturally occurring, many consumer interest groups do not support this due to the purification process it undergoes during extraction. Phosphate has been linked with health concerns and is regulated by the USDA. To meet these consumers demand, the industry has begun to reformulating and searching suitable alternatives that are health and sustainable without negatively impacting quality. Thus, the objective of this MS thesis research was to determine the effectiveness of using a novel phosphate alternative that is composed of citrus and yeast extract in marinated poultry breast and its effect on meat quality.
Chapter III assessed the use of Prosur, a novel phosphate alternative composed of citrus and yeast extracts, in poultry marination utilizing different marination methods including tumble, tumble inject, and inject only on breast meat. Various treatment methods included commonly used commercial ingredients such as salts, phosphates, and starches, to allow for comparison to typical formulation as it pertains to meat quality. Fillets were assessed in both fresh and frozen states. Results suggest that the utilization of Prosur PHR as a clean label alternative for phosphate should be considered by processors and consumers alike while still being able to maintain a quality level similar to traditional phosphate. However, the synergistic effect of using both phosphate and Prosur PHR should be noted
Citation
Johnson, S. E. (2024). Utilization of Prosur PHR as a Novel Phosphate Alternative in Tumble, Inject, and Tumble Injection Marinated Chicken Breast. Graduate Theses and Dissertations Retrieved from https://scholarworks.uark.edu/etd/5591
