Abstract
ABSTRACTDeterminations were made of the sensory quality of turkey breasts and energy consumption in roasting in a convection oven at 163°C and 105°C and reheating in microwave, infrared, and convection ovens. Significantly less energy was used for roasting at 105°C and in reheating in the microwave oven. Freshly roasted turkey was scored significantly higher for overall quality, lack of stale flavor, moistness of appearance, and lack of surface browning than any reheated sample, and turkey roasted at 105°C was significantly less brown and softer after reheating. Roasted aroma was less after reheating in the microwave, and fresh aroma greatest after reheating in the convection oven, but no other significant differences were related to oven.
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