Value Enhancement of Turkey Dark Meat Through Restructuring Techniques

Abstract

Turkey dark meat (thigh) was flaked and randomly assigned to formulations: 1) 100% turkey, 2) 90% turkey plus 10% dry-cured ham and 3) 90% turkey plus 10% fresh ham. Products 1 and 3 received .5% NaCl, .5% sucrose, .25% sodium tripolyphosphate (STP), 60 ppm NaNO2,550 ppm sodium erythorbate, and .38% monosodium glutamate (MSG); Product 2 received only 90% of these ingredients because its dry-cured ham already contained salt and nitrite. Three replications of each formulation were mixed, preformed, freeze-tempered, pressed into the shape of boneless porkchops, thermally processed, and sliced into 10 mm-thick chops that were freezer wrapped, stored at −23.3 C, and evaluated at 0, 21, and 84 days. These partially cooked products contained moisture levels similar to previously reported raw products. Product 1 was rated more desirable on content and distribution of fat and on color than Products 2 and 3. Product 2 received higher panel ratings for juiciness and firmness than Products 1 and 3. Instron values indicated that fresh pork tended to improve tenderness. All products had acceptable storage characteristics. These data suggest that, with appropriate handling, manufacturing, and use of selected adjuncts, turkey dark meat can be the primary raw material for low fat, low salt restructured convenience foods.