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A COMPARISON OF FIVE CURE PROCEDURES FOR SMOKED TURKEYS
Author(s) -
WISNIEWSKI G.D.,
MAURER A.J.
Publication year - 1979
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.1365-2621.1979.tb10024.x
Subject(s) - curing (chemistry) , roasting , brine , food science , chemistry , smoke , moisture , shelf life , polymer chemistry , organic chemistry
Four methods of curing‐smoking turkeys were compared to a conventional brine‐smoked turkey process for their effects on product yield, salt and moisture levels, pH, color, shelf life, and sensory attributes. Dry curing followed by smokehouse cooking provided a moist acceptable product. Liquid smoke brining for smoked turkey was not as well received. Treatments of dry curing plus smoking and conventional brining plus roasting resulted in low bacterial counts and high TBA values; conventional brining plus roasting provided a less desirable external appearance.