Effects of Prolonged Freezer Storage on Texture and Other Quality Characteristics of Turkey Meat
Final rept. 4 Jan 1973-4 Jan 1974
PURDUE UNIV LAFAYETTE IN
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Turkey rolls were prepared according to each of four designated specifications from turkey meat purchased as canner-packed turkey carcasses in Ohio, Indiana and Arkansas. Carcasses were deboned after being held in frozen storage for less than 30 days, 90 days, 130 days and 180 days. Rolls were evaluated after 0, 90 and 180 days of frozen storage. In all, 288 nine-pound rolls were prepared and evaluated for flavor, odor, color, texture and appearance.
- Food, Food Service and Nutrition