Department of Poultry, Department of Biochemistry, Department of Home Economics
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.
turkey chemical composition, turkey palatability, turkey storage quality
South Dakota Experiment Station, South Dakota State College of Agriculture and Mechanical Arts
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.