Injecting Fats into Breast Meat of Turkey Carcasses Differing in Finish and Retention After Cooking

Retention of butter and coconut oil injected into the major breast muscles of uncooked turkey was examined. Fats were injected to 3% of thawed weight using carcasses differing in skin depots covering the breast of each sex. Cooking time was not influenced by fat injection nor was the yield of breast meat. Injecting fats led to a reduction in muscle moisture while petroleum ether extract increased. Fatty acid analysis of the extract indicated that the lipid increases were representative of the fat injected, and the extent of retention was equivalent with each fat source. Skin depots over the breast and sex of the turkey had little effect on muscle lipid and fat retention.