Date of Award:


Document Type:


Degree Name:

Master of Science (MS)


Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Nutrition and Food Sciences

Committee Chair(s)

Charlotte P. Brennand


Charlotte P. Brennand


V. T. Mendenhall


C. A. Ernstorm


Ground turkey samples were prepared with different fat levels, fat types, percent mechanically deboned meat and grind. All samples were analyzed at three different time-intervals. Samples were evaluated by chemical, sensory, and physical measurements, in term of stability, water content, fat content, press fluid, water loss, flavor, texture, and hedonic values. Significant differences were determined by analysis of variance.

Coarse ground (5/8") samples showed significantly higher TBA numbers, fat content, total loss, and juiciness. Water content, flavor scores, amount of press fluid, texture scores, and hedonic scores were lower when compared to the fine and medium ground samples.

Results of adding different percents deboned meat showed that TBA number and water content increased as the percent deboned meat increased. Decreases in flavor score, fat content, press fluid, total loss, and juiciness were obtained with increased percent deboned meats. However, sensory panelists preferred the samples with 10 percent added deboned meat to other deboned levels regardless of grind.

The results of adding different types and levels of fat indicated that samples containing vegetable fat had the lowest TBA numbers while the samples containing beef fat showed the highest value. As the level of fat and length of storage increased, TBA numbers increased significantly.

Sensory panel scores for juiciness and press fluid of the individual treatments fluctuated with level of added fat. As the fat levels were increased, juiciness scores and the amount of press fluids increased significantly.

Loss due to cooking and thawing was highest for samples containing vegetable fat and lowest for samples containing pork fat. An increase in total loss was observed as fat levels were increased. Samples with turkey and beef fat received the high texture scores. The low texture scores appeared as the level of any type of fat increased. All samples with 10 percent added fat received the highest score for overall acceptability.