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FOIL‐COVERED VERSUS OPEN‐PAN PROCEDURES FOR ROASTING TURKEY
Author(s) -
DEETHARDT DOROTHY,
BURRILL LIDA M.,
SCHNEIDER KENNETH,
CARLSON C. W.
Publication year - 1971
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.1365-2621.1971.tb15145.x
Subject(s) - roasting , tenderness , foil method , flavor , taste , flake , chemistry , aluminum foil , food science , materials science , composite material , metallurgy , layer (electronics)
SUMMARY Three procedures for roasting turkeys were investigated as follows: (1) open pan, low‐temperature oven (163°C); (2) loose foil wrap, low‐temperature oven; and (3) tight foil wrap, high‐temperature oven (233°C). Twenty‐four hens and 24 tom turkeys, held for zero and six months of frozen storage, were used in a comparison of open‐pan versus loose‐foil‐wrap roasting in a low‐temperature oven. Six toms were used in a similar comparison of open‐pan, low‐oven temperature roasting versus a tight‐foil‐wrap, high‐oven‐temperature procedure. Roasting was done as halves, with all halves cooked to an internal thigh temperature of 85°C. A taste panel evaluated portions of breast and thigh meat for flavor, tenderness, juiciness and over‐all preference. The L.E.E.‐Kramer shear press was also used to evaluate tenderness and the Carver press for juiciness tests. Meat prepared by open‐pan roasting in a low‐temperature oven was preferred by the taste panel. The adverse effect of foil wrapping as shown by the taste panel evaluation of less juiciness was highly significant. Drippings percentage was greater with foil wrapping. Total time for the meat to reach the same internal temperature in the thigh muscle was slightly less when the foil wrap with a high oven temperature was used, and greatly increased when a foil wrap was used with a low oven temperature.