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Abstract
ABSTRACTCured hams prepared with various blends of pork and turkey were investigated. No difference in cooking yield was found. Product containing 50% or more turkey meat was lower (P < 0.05) in fat than blends containing predominantly pork. The presence of turkey thigh meat resulted in higher (P < 0.01) pH and TBA values compared to blends containing all pork. Total pigment and nitroso pigment values increased (P < 0.05) as the amount of turkey meat increased in the formulation. Consumer sensory panelists found no significant preferential difference between blends. Storage effects revealed only minor changes in pH, TBA values, and microbiological profiles over the 9 wk storage period.
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