Final answer:
The pink color in smoked turkey is the result of nitric oxide binding with the meat's myoglobin, due to the reaction of added sodium nitrite during the cooking and smoking process.
Step-by-step explanation:
The pink color in Publix hickory smoked turkey is caused by a chemical reaction. The main compound responsible is nitric oxide, which forms when the sodium nitrite added to the turkey for preservation reacts with the meat's myoglobin. This reaction transforms the myoglobin into nitrosomyoglobin, giving the meat its characteristic pink hue. This color change is similar to the process that occurs in curing other types of smoked meats, like ham or bacon. It's a prime example of food chemistry in action, illustrating how additives can affect the color and preservation of food.
The smoking process alone can impart a pinkish tint to meats due to the breakdown of wood into components that can penetrate the meat. However, the explicitly pink color and the preservation qualities are typically due to the use of curing agents such as sodium nitrite. These curing agents also contribute to inhibiting the growth of bacteria, making the product safer to eat. During the cooking and smoking process, as the heat increases, sodium nitrite breaks down into nitric oxide. This nitric oxide then binds with myoglobin, creating a stable pink compound that remains even after the meat is fully cooked. The presence of smoke can enhance this pink coloration as well as add to the overall flavor profile of the meat.
Foods like smoked turkey are subject to strict regulations to ensure the proper amount of sodium nitrite is used. This ensures both the safety and the aesthetic appeal of the product. Consumers often associate the pink hue with a smokey flavor and cured texture, making it an essential quality for smoked meats. Despite the color, when handled and cooked properly, smoked meats like Publix hickory smoked turkey are perfectly safe to consume.