Abstract
INTRODUCTIONTHE cooked, boneless turkey roll, a relatively new poultry product, is gaining popularity due to minimum waste, lower transportation costs, ease in handling and ease of portion control (Joule, 1957).Essentially, two types of cooked turkey rolls are produced in the United States; the Western and the Eastern types. Western and Eastern type rolls differ in method of cooking, packaging, and subsequent storage.The Western-type roll is packaged in a plastic casing prior to cooking. Most of the natural juices resulting from the cooking are retained within the wrapper and no juice is added. After hot-water cooking, the rolls are usually frozen immediately. During subsequent shipment and storage, this type of roll remains frozen.The Eastern roll, the only type considered in the present report, is wrapped and oven-cooked in aluminum foil. In accordance with USDA Poultry Regulations, all poultry rolls not cured or smoked must be cooked to .
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