Date of Award:

5-1983

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Nutrition and Food Science

Committee Chair(s)

Daren P. Cornforth

Committee

Daren P. Cornforth

Committee

Calvin Leman

Committee

Don Sisson

Abstract

Methods of roasting frozen turkeys were evaluated to determine the optimum final internal temperature (71,77, or 82°C), the best low oven temperature method (foil tent vs roasting bag at 93,107, 121, and 135°c), and the best overall method (foil tent-121 °c, foil tent-163°C, roasting bag-163°c, foil wrap-232°C). The lower the final internal temperature the juicier and more tender the bird however, the 77°c final internal temperature is recommended because at the 71°c internal temperature, the thigh joint was unacceptably pink. Among the low oven temperature methods, birds roasted at 121°c received the highest average sensory scores. Birds roasted by the 163°c oven with a foil tent covering method received acceptable sensory scores, favorable comments from the panelists, and inoculated birds roasted by this method were sterile. Therefore this method was chosen as the best overall method for roasting whole unstuffed frozen turkeys. The low oven temperature method produced also produced an acceptable turkey from a sensory standpoint, but the thigh joint was judged to be "uncooked" and therefore unacceptable. The roasting bag method was judged low for both appearance and palatablity attributes. Survival of Salmonella typhimurium was also highest on birds roasted in a bag. The high oven temperature method was given low palatability scores, and survival of Salmonella typhimurium was also observed on birds roasted by this method.

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