The Effect of Relative Air Humidity on the Rheological Properties of Roasted Turkey Breast

Abstract

The effect of relative humidity (RH) of air on the mechanical properties of roasted turkey breast was studied using a rheological model. The raw turkey breast with a moisture content of ca. 75%, protein content of ca. 24% and fat content of ca. 1% was roasted in a convection steam oven at 180C and five RH levels (0, 20, 50, 70 and 90%). The elastic modulus decreased, whereas the flow consistency index and the flow limit increased with an increase in RH from 0 to 70%. Significant differences were observed in elastic modulus between RH levels of 0 and 20% versus 50, 70 and 90%. As regard the flow consistency index and the flow limit, significant differences were observed between 0 versus 50 and 70% RH levels. No significant differences in those values were reported at RH exceeding 50%. The flow consistency index was independent of RH of air level. Practical Applications The proposed method can be used to determine the effect of treatment parameters on the rheological properties of the analyzed product, and to assess its final quality. The presented mathematical model allows to evaluate the rheological properties of turkey breast meat roasted in a convection steam oven independently of the type of mechanical tests used to determine those values. The obtained results support the selection of roasting parameters (relative humidity) aimed at yielding a product with the desired rheological properties.