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Effect of Selected Binders on Turkey Roll Quality
ARMY NATICK LABS MA FOOD LAB
Pagination or Media Count:
Light and dark meat in a ratio of 60 to 40 from young turkeys was cut into 2-inch cubes and made into turkey rolls. Salt, Na tripolyphosphate and gelatin both separately and in combination were used as additives in the processed rolls. It was found that rolls with 1.5 NaCl and 0.3 PO4 were of significantly higher quality than were rolls containing either NaCl or phosphate, used separately or rolls containing salt and gelatin. Cooked turkey rolls with NaCl and PO4 in combination had significantly lower oxidative rancidity values TBA, and significantly lower shear values. Rolls with only 0.1 PO4 in combination with 1.5 NaCl had as high quality scores as rolls containing 0.3 PO4 and 1.5 NaCl. Rolls with 0.3 PO4 and 1.5 NaCl had low oxidative rancidity values similar to rolls with only 0.1 PO4, or 0.3 PO4 used separately. Rolls containing a combination of salt and gelatin received the lowest panel scores for color and appearance, and the oxidative rancidity values for these rolls were significantly higher than all other treatments except for 1.5 NaCl.
APPROVED FOR PUBLIC RELEASE