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POULTRY PRODUCT QUALITY. 1. Compositional Changes During Cooking of Turkey Roasts
Author(s) -
MacNELL J. H.,
DIMICK P. S.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb12134.x
Subject(s) - aluminum foil , flock , food science , chemistry , veterinary medicine , medicine , organic chemistry , layer (electronics)
SUMMARY: White and dark turkey roasts, averaging 7.1 and 3.1 lb respectively, were made with meat taken from selected samples of the various entries in the Pennsylvania Turkey Random Sample Meat Test. Additional róasts were made from sample birds from the University research flock. Roasts were wrapped in aluminum foil, then cooked in a Telkes oven. All roasts were cooked to an internal temperature of 170°F. There were no sex differences in cooking losses except when skin was examined separately. Differences in cooking losses were observed in the breast meat but not in the thigh meat of roasts prepared from Bronze and White turkeys. Losses were higher for breast meat than for thigh meat. There was an indication that size of bird was not a significant factor in determining percentage cooking losses for breast and thigh roasts. When fat drippings from cooked skin were analyzed for carbonyl content high skin yielding males were characterized by the high concentration of the 2‐enals in relation to the methyl ketones. Low skin groups consisted mainly of methyl ketones.