Bulletin No.
463
Document Type
Bulletin
Department
Department of Poultry, Department of Biochemistry, Department of Home Economics
Description
Turkeys produced on low and high energy diets were slaughtered for chemical analyses and taste panel evaluations before and after 6 months of frozen storage.
Although the carcasses from groups fed the high energy diets were fatter than those fed the low energy diets, there were no differences in palatability scores for flavor, tenderness, and juiciness before or after storage. Likewise there were no consistent over-all preferences before or after storage. Neither were there consistent differences in fat peroxide levels after storage.
The stored half-carcasses of toms showed no decline in palatability scores for flavor and tenderness whereas those of hens showed a decline. The toms showed higher juiciness scores than hens.
Keywords
turkey chemical composition, turkey palatability, turkey storage quality
Pages
4
Publication Date
4-1957
Type
text
Format
application/pdf
Language
en
Publisher
South Dakota Experiment Station, South Dakota State College of Agriculture and Mechanical Arts
Recommended Citation
Burrill, L. M.; Carlson, C. W.; Kohlmeyer, W.; and Alsup, E. B., "Chemical Composition of Turkeys as it Affects Palatability and Keeping Quality" (1957). Research Bulletins of the South Dakota Agricultural Experiment Station (1887-2011). 463.
https://openprairie.sdstate.edu/agexperimentsta_bulletins/463