Abstract
Patties made with ground, dark turkey meat and various combinations of salts and water were cooked from various states: fresh; frozen then thawed; and frozen. The patties were evaluated for several quality characteristics. The formulation affected drip loss (for the uncooked, frozen and thawed patties), nonevaporative cooking loss, yield, and fat. The storage condition affected yield and expressible moisture. There was a storage-condition-by-formulation interaction in terms of the nonevaporative cooking loss. The fresh, cooked formulations with water and alkaline tripolyphosphates were rated similarly, and lower, than seven others. The frozen-and-cooked formulations containing only polyphosphates or water were rated lower than five others.
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