Abstract
ABSTRACTVacuum packaged, uncured turkey breast rolls prepared commercially in two plants by the cook‐in‐bag process were evaluated for physicochemical and microbiological stability during 87 days storage at 4°C. Total product weight, drained weight, pH, nonprotein nitrogen and tensile strength of turkey were not significantly affected by storage. Shear strength decreased while thiobarbituric acid numbers increased slightly in the turkey rolls. Hunter aL color values of turkey slices varied inconsistently during storage. No psychrotrophic aerobic colony forming units were detected. Mesophilic anaerobe counts were higher in the meat core than on the surface, thus precautions should be taken to insure vacuum cook‐in‐bag poultry products are not temperature abused.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
