Food Quality and Energy Usage in Foodservice Systems: Convective Thermal Processing of Turkey Rolls

Abstract

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 (p<0.05), compared to roasting at 105 or 135C without reheating. Juiciness was also decreased significantly (p<0.05) as hot- holding progressed (0 to 120 min).

Open PDF

Document Details

Document Type
Technical Report
Publication Date
Jan 28, 1987
Accession Number
ADA184409

Entities

People

  • M. E. Matthews
  • M. E. Zabik
  • R. B. Maxcy

Organizations

  • University of Wisconsin–Madison

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Abstracts
  • Analysis Of Variance
  • Birds
  • Chemistry
  • Classification
  • Convection
  • Data Science
  • Databases
  • Energy
  • Energy Management
  • Food Preparation
  • Information Science
  • Personnel Management
  • Public Health
  • Standards
  • Statistical Analysis
  • United States

Fields of Study

  • Agricultural and Food sciences

Readers

  • Exercise and Sports Science.
  • Gender and Food Studies
  • Thermal Physics or Thermal Science.