Subjective and Objective Evaluation of Meat from Turkeys Differing in Basting and Final Internal Cooking Temperature

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Basted and non-basted turkey toms were cooked to internal final temperatures of 85°C, optimum, and 95°C, overcooked, to evaluate the effect of basting and overcooking on the final eating quality of turkeys. A trained panel made appearance ratings on the whole roasted turkeys in addition to evaluations of the white and dark meat for flavour, tenderness and juiciness. Cooking data, including percentage drip, evaporation, fat and jelly losses, Warner-Bratzler shear force and free moisture analyses were completed. Yields of skin, meat and bone and percentage fat and moisture of the cooked breast and thigh are presented. Both basting and final internal temperature had significant effects on the sensory properties of the white meat. However, no effects of basting nor final internal temperature were seen in the dark meat. Final internal temperature had a significant effect on percent moisture for skin, meat and bone in both the breast and thigh and in the yields of meat and bone in the breasts. Basting had a significant effect on percept drip and fat losses.