Consumer Acceptance of Turkey Cooked from the Frozen State in Roasting Bags

Stephens, J. F.

doi:10.3382/ps.0560563

Cited by 3 publications

(1 citation statement)

References 2 publications

(8 reference statements)

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“…They indicated that this practice would increase consumption by eliminating the defrosting process. According to a 3-year consumer acceptance survey by Stephens (1977), however, over 60% of the 1180 respondents indicated the turkey cooking time from the frozen state in roasting bags was shorter than the cooking times previously used for unfrozen turkeys. Korslund and Essary (1971) studied different methods of defrosting turkeys and concluded that thawing to an internal temperature of at least -1 C (30 F) in the breast was necessary to allow access for stuffing both the body cavity and the neck.…”

Section: Introductionmentioning

confidence: 92%

Heating Curves During Roasting of Turkeys

1984

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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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Section: Introductionmentioning

confidence: 92%

Heating Curves During Roasting of Turkeys

1984

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Evaluation of Various Methods for Roasting Frozen Turkeys

Cornforth¹,

Brennand²,

Brown³

et al. 1982

Journal of Food Science

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Cooking frozen Turkey: duration, yield and stuffing alterations with solid-state starting temperature

Moran

Bauermeister

2015

Poultry Science

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Frozen pre-stuffed turkeys from 12 week females were conductively cooked at 163°C to an 85°C internal breast end-point. Bread cubes having 50% added water filled crop and body cavity to 20% of weight the turkeys were then frozen. Each of 4 treatments employed 7 carcasses: one was thawed to +5°C with repetitions at -5, -15, and -25°C enabling a regression analysis. Time to attain breast end-point was 44 min when the starting temperature was +5°C, which increased to 63 min at -5°C, and 69 min at -25°C (P < 0.001, Q: quadratic). Thigh temperatures averaged 77°C. Crop stuffing was 80°C when cooking was initiated at +5°C and increased to 84°C as the starting temperatures fell to -25°C (P < 0.01, Q). Body cavity stuffing reached 65°C when the carcass had been thawed prior to cooking, thereafter decreasing to 59 and 60°C when at -5 and -15°C, respectively, before returning to 65°C for the -25°C case (P < 0.01, C: cubic). Total carcass loss was 18.8% when cooking was initiated at +5°C. This increased to 22.6% at -25°C (P < 0.01, Q). Total drip after cooking averaged 23.7% however, the percentage of fat in the drip increased from 51.1% when using +5°C, to 57.2% with carcasses at -25°C (P < 0.05, Q). The stuffing gained in weight, which could be attributed to associated water when thawed, as opposed to frozen (147 vs. 102g, P < 0.05, Q). Stuffing moisture was less when the carcasses had been frozen than if cooked after thawing, particularly for crop (59.4% using +5°C vs. 55.8% frozen, P < 0.05, Q). Fat dominated the DM: increase, which was similar among treatments and both locations (22.6%). Stuffing CP: increased with +5°C carcasses on thawing compared to frozen carcasses, particularly for crop (15.1 vs. 13.2% DM, P < 0.05, Q from +5 to -5°C, respectively). Changes in part yield and meat composition were minor. Heat for ice to change to liquid was the primary basis for alterations when cooking from the frozen state, while cavity stuffing consistently failed to attain a safe temperature.

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Consumer Acceptance of Turkey Cooked from the Frozen State in Roasting Bags

Cited by 3 publications

References 2 publications

Heating Curves During Roasting of Turkeys

Heating Curves During Roasting of Turkeys

Evaluation of Various Methods for Roasting Frozen Turkeys

Cooking frozen Turkey: duration, yield and stuffing alterations with solid-state starting temperature

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