Comparison of Eight Cooking Treatments for Energy Utilization, Product Yields, and Quality of Roasted Turkey

Abstract

Eight treatments were utilized for roasting turkeys to compare energy utilization, calculate product yields, and obtain panel sensory evaluations on the cooked breasts. Treatments included two temperature levels in four ovens: conventional electric, microwave, convection, and microwave-convection.Findings revealed that the microwave oven, operated at a medium-high energy level, registered significantly (P≤.05) lower energy utilization than the microwave-convection at the low power setting and the conventional oven at 135 C (275 F) and 190 C (375 F). Yield differences among the eight treatments were not statistically significant (P≥.05). However, yields ranged from 45.3% with the conventional oven set at 190 C to a low of 40.0% with the microwave-convection at the low mix energy level.Panel ratings for flavor and overall acceptability of quality were significantly higher for turkey prepared in the convection oven (135 C) when compared to that prepared in the conventional oven at 190 C, the microwave at either medium-low or medium-high energy levels, or the microwave-convection oven at either low or high energy levels. Moisture was also rated higher in the convection oven (135 C) over four of the other treatments. With all treatments and all of the five turkey characteristics rated, (color, texture, moisture, flavor, and overall acceptability) all parameters registered an above average evaluation.