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

摘要

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 30days, 90days, 130days and 180days. Rolls were evaluated after 0, 90and 180days of frozen storage. In all, 288nine-pound rolls were prepared and evaluated for flavor,odor,color,texture and appearance. (Modified author abstract)