Abstract
Unfrozen and frozen-stored (6 to 8 weeks) turkey and pork hams were heated to an internal temperature of 55 C. Cooking losses, thiamin content, and percentages of fat and moisture were determined. Slices were evaluated by two separate panels: a rating panel and a flavor profile panel. Frozen-stored hams had greater cooking losses, slightly less thiamin, greater stale flavor, less meaty flavor, and were less juicy and tender than unfrozen ones. Pork hams had greater cooking losses, more thiamin, and sensory characteristics different from turkey hams.
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