MOISTURE AND CALORIC CONTENT OF MALE TURKEY, BREAST AND THIGH

I I TYPICAL of the food industry, the poultry industry faces the challenge of nutritional labeling. The assignment of acI curate caloric values to turkey products is compounded by the relatively large numI ber of convenience products now available to the consumer. Previously published data (Scott, 1956; Watt and I Merrill, 1963) show that cooked turkey ranges from about 175-250 calories/ 1OOg sample (Table 1). The purpose of this research was to determine the heat of combustion for turkey breast and thigh, I raw and cooked, with and without natural proportions of skin and subcutaneous lipid.