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

摘要

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).