Manufacture and Evaluation of a Fabricated Turkey Bacon

Abstract

Turkey lean meat and turkey skin were used to manufacture fabricated turkey bacon. Ground turkey skin was used at 35%, 25%, 15%, and 5% of the formulation. The percentage of lean was increased with decreasing skin to keep the total skin plus meat constant at 70%. The ground lean meat and skin, isolated soy protein, and curing solution containing added water were mixed, heat processed, and sliced without the need for special processing equipment. For comparative purposes, a fabricated all pork bacon (35% lean, 35% fat) was manufactured and a commercial pork bacon was purchased.Sensory evaluation panels were conducted three days after manufacture and again after three weeks of refrigerated storage. Turkey bacons with 25% and 15% skin received more favorable ratings on all evaluated factors than did the other two turkey formulations. All of the fabricated turkey bacons were comparable in acceptability to the commercial and fabricated pork bacons. Three weeks storage did not decrease acceptability of the products.Cooking yields of all turkey formulations were significantly greater than for the commercial bacon. Cooking yields for the turkey bacons with 25%, 15%, and 5% skin were significantly greater than the yield for the fabricated pork bacon.