Liquid whole egg was homogenized at five different pressures ranging from 1500/500 to 3000/1000 p.s.i. using a single piston two-stage homogenizer. Temperatures of 4 and 52° C. were compared for each homogenization pressure used. Particle size determination, emulsion stability, pH, viscosity and visual observation after seven days of refrigerated storage showed that a pressure of 2500/800 p.s.i. and 52° C. during homogenization give a reasonably good liquid whole egg emulsion.In order to maximize the stability of the emulsion, emulsifier combinations were added to whole egg or to yolks prior to homogenization. There was a marked improvement in the stability of whole egg with the addition of up to 0.5% by weight of Span 60-Tween 60 emulsifiers with a Hydrophile-Lipophile-Balance (HLB) No. of 13.0. There was little advantage, however, in adding the emulsifiers to the yolks first for homogenization and then blending the yolks with the albumen.No detrimental effect was caused to the viscosity, pH, color, functional properties, or sensory qualities of the liquid whole egg due to processing conditions, incorporation of emulsifiers and refrigerated storage. The process described appears to provide a safe and convenient product with longer shelf life and improved quality.
Thirty-eight turkeys representing weight groups of 5. 4, 6.8, 8.2, 9.5, and 10.9 kg (12, 15, 18, 21, and 24 lb) were roasted at 163 C (325 F) to determine the effect of initial meat temperature, weight of bird, and presence or absence of stuffing on heating rate and time required for doneness.Approximately 40 to 60 min additional roasting time was required when the initial temperature of the turkey breast was -2 C compared to 3 C. The total time required for roasting completely thawed birds to doneness was 20 to 60 min longer than the times suggested in some of the existing roasting guidelines. The presence of warm stuffing caused a faster rate of heating at the beginning of the roasting process but later slowed heating and required additional time to attain doneness when compared to rates and times of unstuffed birds. Heat-up rate occurred more rapidly in the thigh than in the breast.Heating curves of temperatures measured in the breast are presented, which will allow temperature monitoring and oven adjustments by consumers during the turkey roasting process to assure doneness at the expected time. (
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