Acceptability of Mature Turkeys and Fryer Chickens Cooked On the Bone and Off the Bone

Abstract

An increasing amount of further processed poultry is being fabricated into roll and loaf type products but little information is available as to the possible organoleptic changes due to the removal of meat from the bone. This study was made to determine whether mature turkeys and fryer chickens cooked on the bone differed organoleptically from the corresponding meat made into rolls or loaves. The products were evaluated by a trained taste panel using the triangle test to determine differences. Shear values were also obtained.There were significant differences between turkey dark meat roasted on the bone and the corresponding deboned parts. Dark meat of chicken roasted on the bone and deboned were also significantly different. Shear values were lower for the meat cooked on the bone. Significant differences were also noted between turkey and fryer meat cooked on the bone and the corresponding parts made into loaves. Generally, turkey meat cooked on the bone was preferred but when phosphate (Kena) was added to the loaves, the reverse was true. Fryer meat in the form of loaves was preferred in most cases.