Effects of Prolonged Freezer Storage on Texture and Other Quality Characteristics of Turkey Meat

Abstract

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.

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Document Details

Document Type
Technical Report
Publication Date
Apr 01, 1974
Accession Number
AD0779486

Entities

People

  • D. E. Pratt
  • E. D. Aberle
  • W. J. Stadelman

Organizations

  • Purdue University

Tags

DTIC Thesaurus Topics

  • Acceptability
  • Arkansas
  • Birds
  • Blood Coagulation
  • Commerce
  • Compression
  • Contracts
  • Dielectric Polymers
  • Fabrication
  • Films
  • Food
  • Materials
  • Meat
  • Specifications
  • Standards
  • Test And Evaluation
  • United States

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies