Turkey Thigh Meat Research Articles

By-products from herbs essential oil production as ingredient in marinade for turkey thighs

Herb decoctions—the aqueous extract of rosemary, sage and thyme, left as by-product after steam distillation of essential oils, were investigated as a source of antioxidants in marinades for turkey thigh meat. Lipid oxidation after marinating, cooking and chill storage (warmed over flavour, WOF) was assessed by thiobarbituric acid-reactive substances (TBARS), GC-MS and sensory judgement on marinated and untreated meat. Results showed that marinating with herb decoctions, which exerted antioxidant activity (free radical scavenging), was an effective means of retarding lipid oxidation in raw and cooked meat. Meat from the rosemary marinade had the lowest TBARS values and volatile levels, while the control samples showed the highest values throughout the marinating, cooking and storage period. Oxidative changes in meat marinated with thyme and sage were significantly more advanced than in meat marinated with rosemary decoction. The partial least squares regression (PLS-R) showed that control samples were strongly related to the oxidation variables (volatiles, TBARS, rancidity) while the marinated meat had high scores for spicy and acidic odour and flavour. Results indicated that antioxidants contained in herb decoction, could be exploited in marinades to prevent rancidity in stored, heat-treated turkey meat products.

Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat

The effects of antioxidants on the flavor and color of electron-beam-irradiated turkey sausages were studied. Sausages were prepared from turkey thigh meat, NaCl (2.0%), phosphate (0.5%), water (10%), and one of five antioxidant treatments (none, vitamin E, sesamol, rosemary extract, or gallic acid at 0.02%). Sausages were stuffed and cooked in an 85 C smokehouse to an internal temperature of 74 C, then chilled and sliced to 1.5-cm thickness, and vacuum-packaged. Packaged sausages were randomly divided into three groups and irradiated at 0, 1.5 or 3.0 kGy, using an electron beam. Volatiles, color, 2-TBA-reactive substances values, and sensory characteristics were analyzed. The antioxidant effect of sesamol was the highest, followed by vitamin E and gallic acid; rosemary extract had the weakest antioxidant effect. Irradiation induced red color in sausages, but addition of gallic acid, rosemary extract, or sesamol reduced it. Gallic acid was very effective in lowering the redness of irradiated and nonirradiated sausages. The redness (a*) values of sausages with added gallic acid that were irradiated at 0, 1.5, and 3.0 kGy were 1.49,2.03, and 2.29, respectively, whereas those of control sausages under the same irradiation conditions were 2.58, 2.81, and 3.25, respectively. The reduction of redness in irradiated sausages by antioxidants was not related to CO, because antioxidants had no effect on CO production by irradiation. The amount of total volatiles was decreased significantly by antioxidants, but antioxidants had minimal effect on the off-flavor of turkey sausages induced by irradiation.

Dittany ( Origanum dictamnus) as a source of water-extractable antioxidants

Extracts of dittany ( Origanum dictamnus L.) made with solvents of varying polarity were evaluated (i) by electron spin resonance (ESR) spectrometry using the spin trapping technique for their efficiencies as scavengers of free radicals, and (ii) by measurement of oxygen depletion in a methyl linoleate emulsion for their efficiencies as chain-breaking antioxidants. Aqueous extracts of dittany most efficiently scavenged hydroxyl radicals as generated by the Fenton reaction and this extract also most efficiently reduced oxygen consumption when initiated by metmyoglobin. Ethanol and acetone extracts of dittany showed less activity in both assays with methanol extract being intermediate. The high efficiencies found in the aqueous (and methanol) extracts of dittany were closely related to a high content of phenolic compounds in these extracts, while the amounts of phenolics in the ethanol and acetone extract were lower. In aqueous extracts, the antioxidative activity was confirmed in a turkey thigh meat homogenate, where development of thiobarbituric reactive substances was increasingly inhibited by increasing additions from 0.0018 mg dittany/g meat to efficient inhibition for 0.011 mg dittany/g meat and higher additions. Dittany should be further explored as a source of water-extractable antioxidants.

Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and Enzymes with Potential as Time-Temperature Indicators in Ground Turkey Thigh Meat

The USDA Food Safety and Inspection Service has proposed to amend cooking regulations to require that any thermal process used for poultry products be sufficient to cause a 7 D reduction in salmonellae. Several enzymes have been suggested as potential indicators of heat processing in poultry, yet no relationship between the inactivation rates of these enzymes and salmonellae has been determined. The thermal inactivation kinetics of endogenous muscle proteins, Escherichia coli O157:H7 and Salmonella senftenberg were compared in ground turkey thigh meat in thermal death time studies. Bacteria counts were determined and muscle extracts were assayed for residual enzyme activity or protein concentration. D and z values were calculated using regression analysis. S. senftenberg had higher D values at all temperatures and was more heat resistant than E. coli. The z values of E. coli on Petrifilm Coliform Count plates and phenol red sorbitol agar plates were 6.0 and 5.7°C, respectively. The z values of S. senftenberg were 5.6 and 5.4°C on Petrifilm and agar, respectively. Lactate dehydrogenase (LDH) was the most heat stable protein at 64°C. LDH, glyceraldehyde-3-phosphate dehydrogenase, creatine kinase, triose phosphate isomerase (TPI), acid phosphatase, serum albumin, and immunoglobulin G had z values of 3.8, 4.3, 4.8, 5.8, 6.3, 6.7, and 8.6°C, respectively, in turkey containing 4.3% fat. The z values for TPI decreased to 5.4°C in thigh meat containing 9.8% fat. Temperature dependence of TPI was most similar to that of S. senftenberg, suggesting it might function as an endogenous time-temperature integrator to monitor adequacy of processing when a performance standard based on this pathogen is implemented.

Quality Characteristics of Cured Turkey Thigh Meat with Added Hydrocolloids

Turkey ham-like products were manufactured with turkey thigh meat and 60% (wt/wt) added brine containing cure ingredients and various combinations of carrageenan, locust bean gum, starch, nonfat dry milk (NFDM), and KCl. The brine was incorporated into the meat by vacuum tumbling (30 min on and 60 min off) for 18 h. After stuffing, cooking to 72 C, and cooling to 10 C, the brine-added products were evaluated for cooked yield, visual appearance, sliceability, bind, freeze and thaw purge, sensory properties, and composition.Incorporation of .5% κ-carrageenan (total weight basis) into the cured turkey thigh meat products significantly (P < .05) increased cooked yield, visual appearance, sliceability, and bind, and decreased freeze and thaw purge compared with the control. Significantly (P < .05) higher bind values were observed with a blend of .5% κ-carrageenan and 2% NFDM or starch compared with .5% κ-carrageenan alone. No differences in product quality were observed from the combination of κ-carrageenan with locust bean gum or KCl compared with κ-carrageenan alone. The ham-like products, except the control, retained over half of the added brine and were judged acceptable by a sensory panel.

Microbial Characteristics of Flaked and Color-Modified Turkey Thigh Meat

Effects of flaking and color modifying (treatment with pH 5.8, 7.4 and 8.0 phosphate buffers) boneless, skinless turkey thighs on microbial numbers were determined. Aerobic, psychotrophic, and coliform analyses were conducted on intact thigh (IT) before processing and on flaked turkey (FT) and color-modified turkey (CMT) held up to 5 days at 3 degrees C and for 30 days at -20 degrees C. Aerobic and psychrotrophic counts were not different (p > 0.05) between IT and 1-day FT or between FT and CMT at any sampling interval. Mean coliform levels in FT did not differ (p > 0.05) from those in CMT after 1 day at 3 degrees C. Properly performed flaking and color modification do not compromise the microbial quality of turkey.

The Fabrication of Turkey Bacon

Turkey thigh, breast, and skin were used in the fabrication of turkey bacon. The thigh and breast meat were included to give the alternating colors of white and red characteristic of pork bacon. The turkey thigh meat was ground (9.5 mm) or cut in 1 × 5 cm pieces. It was then mixed with curing brine to prepare the dark portion of the bacon. Breast meat was ground (6.35 mm) or chopped, and mixed with the other nonmeat ingredients except nitrite. A skin paste at a level of 10 to 20% was blended with the meat materials, or added to the breast meat only in one treatment. The dark and white portions were alternately layered in aluminum foil pans. The fabricated loaves were fully smoke-cooked to 60 C. After chilling, the bacons were removed from the pans and sliced.Turkey bacon was analyzed before reheating for serving and found to contain 70.1% water, 8.7% fat, 17.8% protein, and 3.6% ash. Microwave heating of the product decreased the amount of water more than heating by pan frying. A consumer taste panel evaluated the appearance, texture, flavor, and greasiness of pork bacon, Sizzlean®, and turkey bacon, and found the turkey bacon to have acceptable sensory qualities when compared with the other products.

Effects of Fat Source and Final Comminution Temperature on Fat Particle Dispersion, Emulsion Stability, and Textural Characteristics of Turkey Frankfurters

Turkey frankfurter emulsions containing turkey thigh meat and 18% turkey fat, pork fat, or beef fat were chopped to final comminution temperatures of 13, 18, or 23 C and heat processed. Data were obtained on fat particle distribution, fat separation, emulsion stability, shear press value, and proximate analysis to determine an optimum final comminution temperature for turkey frankfurters. At the same final comminution temperature, particle size for turkey fat was smallest, pork fat was intermediate, and beef fat was largest The optimum emulsion stability for different types of fat was dependent on final comminution temperature. For turkey fat and pork fat, the optimum final comminution temperature among those compared was 13 C, and the optimum final comminution temperature for beef fat was 18 C. No significantly different shear press values were obtained among the frankfurters.

Chemical, Sensory and Microbiological Properties of Cured Pork and Turkey Ham Products

ABSTRACTCured hams prepared with various blends of pork and turkey were investigated. No difference in cooking yield was found. Product containing 50% or more turkey meat was lower (P &lt; 0.05) in fat than blends containing predominantly pork. The presence of turkey thigh meat resulted in higher (P &lt; 0.01) pH and TBA values compared to blends containing all pork. Total pigment and nitroso pigment values increased (P &lt; 0.05) as the amount of turkey meat increased in the formulation. Consumer sensory panelists found no significant preferential difference between blends. Storage effects revealed only minor changes in pH, TBA values, and microbiological profiles over the 9 wk storage period.

Turkey Liverwurst Processed with Various Meats and Meat Combinations

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.

The Development of a Poultry Ham Product

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).

Effect of Skin Content on Some Properties of Poultry Meat Loaves

Poultry loaves were prepared with turkey thigh meat and proportions of skin ranging from 10% to 50% of formulation. Raw mixes were prepared for extrusion using the FTC back extrusion cell. After cooking to 78 C internally, loaves were evaluated for Gardner color values, cooking losses, shear forces, and composition of the meat and meat exudate.Extrusion force values were 9.2 to 9.3 kg for loaves made with up to 30% skin and then significantly (P<.05) decreased as the skin content increased to 50%. Cooking losses significantly (P<.05) increased as the skin content of the loaves increased, due primarily to the shift in moisture and fat ratios of the mixes. The collagen content of the loaves and exudate (when summed) reflected the content of skin used in preparation. Shear forces were similar for all treatments, averaging .112 kg force/g-cm2 of sample. Loaves examined for bind and tensile strengths showed maximum bind values (panel) at 33% skin and maximum tensile strength (instrumental) at 33% to 50% skin. Gardner L and bL values were not affected by skin content. The aL (redness) values decreased as skin levels increased during early storage, but had become nearly equal by 8 days of storage in closed loaf pans. The fluid drip (exudate) had a nitrogen content of approximately .6% with .5 to .6% as nonprotein nitrogen.