Food Science and Technology Department
Date of this Version
1987
Abstract
This study evaluated sensory and nutritional qualities, microbioloqical and chemical safety of turkey rolls and enerqy use durinq convective thermal processing. Turkey rolls were heat processed in home or institutional convection ovens to an internal temperature of 77 to 80°C in the geometric center of the roll. Treatment combinations included three heat-processing temperatures (105, 135, and 165°C) and two holding treatments (not chilled and chilled for 24 hr) and three hot-holding times (0, 60 and 120 min). Sensory studies of white turkey meat roasted at 165°C and reheated showed that juiciness decreased significantly (p<0.05), compared to roasting at 105 or 135°C without reheating. Juiciness was also decreased significantly (p<0.05) as hot-holding progressed (0 to 120 min).
Comments
Published in FINAL REPORT 28 JANUARY 1987 FOR THE PERIOD MARCH 1985 TO JANUARY 1987 APPROVED FOR PUBLIC RELEASE; DISTRIBUTION UNLIMITED UNITED STATES ARMY NATICK RESEARCH, DEVELOPMENT AND ENGINEERING CENTER NATICK, MASSACHUSETTS 01 760-5000 SCIENCE AND ADVANCED TECHNOLOGY DIRECTORATE