The Development of a Poultry Ham Product

Abstract

Turkey ham rolls were prepared from turkey thigh meat in a series of experiments using several levels of salt and sugar, Kena, or water. They were also cooked in a smoker, in a water bath, or canned. Poultry ham rolls were also made using meat from broilers and light and heavy fowl.Results showed that the most acceptable poultry ham rolls were made by: 1) beating with .5% Kena and at least 1% salt; 2) using turkey thighs or entire broilers or heavy fowl; and 3) adding as much as 20% water for an increased yield (based on ingredients other than the added water).