Both citric acid and sodium citrate are potential ingredients that can be added during processing to prevent undesirable pink color in precooked irradiated ground turkey and therefore can result in greater acceptance of irradiated products by consumers.

Since that time, it has been clarified that the product using citric acid at 35% concentration that was reported as a leave-on formulation is actual a foot soak that is diluted prior to use. Now, the highest reported leave-on use concentration for citric acid is 4%; Table 10 of the report already

Jun 28, 2023 · Anywhere I put the citric acid, the color changed from a purple to bright pink. I'm assuming the color change was some sort of reaction because of the pH. Does anyone know what could've happened?

In meat processing, citric acid reduces the pink color and increases the brightness of heat-treated meat. In cooked meat, citric acid limits the endogenous pink color and the color induced by sodium nitrite and nicotinamide.

Oct 31, 2015 · The objective of the present study was to investigate the effects of the level of citric acid on reduction of the pink color of chicken breasts treated with the sous vide process.

Apr 1, 2003 · Citric acid at 0.2%, and 0.3% and sodium citrate consistently reduced natural or induced pink color in ground turkey rolls but had no effect on pink colour of intact turkey breasts. Citric acid reduced pH and cooking yields, whereas sodium citrate did not.

I use citric acid while dyeing some stuff and it reacts with the dye creating pink shades onto the fabric. When I wash the fabric on a gentle wash, it’s like it reverses the process. The fabric comes out without the pink colors.

Jul 20, 2006 · Citric acid at 0.2% and 0.3% and sodium citrate consistently reduced natural or induced pink color in ground turkey rolls but had no effect on pink color of intact turkey breasts. Citric acid reduced pH and cooking yields, whereas sodium citrate did not.

Mar 1, 2006 · Citric acid at 0.2% and 1.0% sodium citrate were effective at reducing inherent pink color and pink color induced by sodium nitrite and nicotinamide in ground turkey, but not in whole turkey breasts (Sammel & Claus, 2003).

Citric acid at 0.2 and 0.3% and sodium citrate consistently reduced the natural or induced pink colour in ground turkey rolls but had no effect on the pink colour of intact turkey breasts. Citric acid reduced pH and cooking yields, whereas sodium citrate did not.