ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Frozen turkeys were roasted to a lower than normal final temperature (71.1°C, 160°F) by one of the following methods: (1) foil tent, 93.3°C (200°F) oven; (2) foil wrap, 93.3°C (200°F) oven; (3) foil tent, 162.8°C (325°F) oven; (4) roasting bag, 176.7°C (350°F) oven; (5) foil wrap, 204.4°C (400°F) oven; or (6) microwave oven. Birds roasted by low temperature roasting methods received highest ratings for most attributes. Basted birds were preferred for all eating quality attributes. Microwave roasted birds reached final temperature fastest and with least energy consumption, but were rated low in appearance and eating qualities, and often had undesirably pink thigh joints. Turkeys inoculated with Salmonella typhimurium and Clostridium perfringens vegetative cells were essentially sterilized by all roasting methods. These methods can be considered as convenient alternatives to conventional roasting procedures.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb07628.x
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