A.S. Series 72-13
Turkeys that were produced in the studies with copper and lov7 and normal protein diets (see A.S. Series 71-11) have been evaluated for palatability using a taste panels the Carver press for juiciness and the Lee-Kramer shear press for tenderness. The turkeys were slaughtered, eviscerated and water cooled, carcass yield and skin thickness were observed and the bagged carcasses held in frozen storage prior to cooking. None were held longer than 6 weeks. Broiler-type turkeys were roasted whole and the roaster-type as halves, four at a time, in an 160° C oven to an internal thigh temperature of 85° C.
Number of Pages
Department of Animal Science, Agricultural Experiment Station, South Dakota State University
Carlson, C. W.; Deethardt, Dorothy; Guenthner, E.; and Nelson, R. A., "Copper and Protein Levels as Affecting Palatability of Turkeys" (1972). South Dakota Poultry Field Day Proceedings and Research Reports, 1972. 7.