Food Quality and Energy Usage in Foodservice Systems: Convective Thermal Processing of Turkey Rolls
Final rept. Mar 1985-Jan 1987
WISCONSIN UNIV-MADISON DEPT OF FOOD SCIENCE
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This study evaluated sensory and nutritional qualities, microbiological and chemical safety of turkey rolls and energy use during convective thermal processing. Turkey rolls were heat processed in home or institutional convection ovens to an internal temperature of 77 to 80C in the geometric center of the roll. Treatment combinations included three heat- processing temperatures 105, 135, and 165 C and two holding treatments not chilled and chilled for 24 hr and three hot-holding times 0, 60 and 120 min. Sensory studies of white turkey meat roasted at 165 C and reheated showed that juiciness decreased significantly p0.05, compared to roasting at 105 or 135C without reheating. Juiciness was also decreased significantly p0.05 as hot- holding progressed 0 to 120 min.
- Food, Food Service and Nutrition