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Abstract
Experiments were conducted to investigate the efficacy of some turkey raw meat materials in varying combinations to produce a turkey liverwurst. Total heme concentration of turkey livers (47.6 mg/100 g) was 7.0 times greater than the heme content of boneless thigh meat, whereas mechanically deboned turkey frame meat had a heme content 2.7 times that of the thigh meat. No significant (P>.05) difference in heme content was found between the thigh meat and dark meat trimmings. Five turkey liverwurst (50% liver component) preparations were similar in moisture, fat, and protein content, reflecting only minor differences attributable to differences in raw material composition. Turkey thigh meat formulations generally yielded greater nitric oxide heme pigment formation and significantly (P<.05) higher shear and tensile strength values. Liverwurst formulated from combinations of turkey thigh meat, dark meat trim, and turkey liver had higher preference scores than those formulated with mechanically deboned turkey frame meat and those with combinations of deboned turkey meat and turkey thigh meat.
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