No abstract

No abstract

No abstract

Summer sausages were formulated with different proportions of hand deboned turkey meat (HDTM), mechanically deboned turkey meat (MDTM), texturized MDTM (heat denatured strands), and turkey hearts. Various nonturkey ingredients such as structured soy protein fiber (SPF), beef fat, and a natural red beet color were also included in some of the formulations. Objective and subjective techniques were used to analyze the summer sausages.The results indicated that a sausage formulation with approximately one-third MDTM combined with two-thirds HDTM (equal portions of dark turkey bits and turkey hearts) provided a very acceptable product texture. The addition of a small amount of beef fat or red beet color further improved the appearance of the sausages. Close adherence to proper grinding and mixing temperatures resulted in good particle definition. The optimum combination of ingredients provided a turkey product as acceptable as the traditional beef summer sausage, which was used as a comparison treatment for the chemical, physical, and sensory evaluations. Meat ingredient costs for the turkey summer sausages manufactured in these experiments were substantially lower than the costs for a similar product made with beef. (