Heating Curves During Roasting of Turkeys

Martinez, J. B.; Maurer, A. J.; Arrington, L. C.

doi:10.3382/ps.0630260

Cited by 3 publications

(1 citation statement)

References 14 publications

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“…In all cases it was reported that reaching 7°C, destroyed low levels of pathogenic bacteria in turkeys and turkey rolls, and 74°C was needed to achieve total pathogen destruction at the center of stuffing. Martinez et al (1975) recommended an endpoint temperature of 83°C in both breast and thigh of whole turkeys, while Berry et al (1980) cited a National Turkey Federation recommendation of 85°C in the thigh. Lee (1993) studied commercial pop-up temperature indicators placed in the breast area of turkeys during baking.…”

Section: Preparation Of Turkeys For Cookingmentioning

confidence: 99%

Temperature Histories at Critical Points and Recommended Cooking Time for Whole Turkeys Baked in a Conventional Oven

Chang

Carpenter

Toledo

1998

Journal of Food Science

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Time-temperature histories and cooking times were determined for turkeys baked at 162.8°C from 4.44°C to an endpoint of 82.2°C in the thigh joint or breast. Turkeys (128) in five weight classes from 5.9 to 10.8 kg (0.9 kg increments) were equally divided into fresh, frozen, stuffed, unstuffed, and cooked shielded or unsheilded groups. The slowest heating point was either the wing joint or stuffing geometric center. Cooking time for unsheilded turkeys was 155 min plus 11 min/kg, unstuffed, and 200 min plus 8.8 min/kg, stuffed. Median cooking loss was 23%. Shielding of breasts prolonged cooking time. The cooking endpoint of 82.2°C in the thigh joint provided adequate lethality against Salmonella in the slowest heating points of both stuffed and unstuffed birds.were below 71.1°C. Thus, Lee (1993) considered pop-up indicators to be unsatisfactory for establishing the cooking endpoint especially when birds weighed more than 8.54 kg.Our objectives were to: (1) Determine the heat lethality against Salmonella delivered to critical points (slowest heating) in whole baked turkeys by continuously monitoring temperature (2) Develop time guidelines for baking turkeys at 162.8°C oven temperature;(3) Determine if there is a reliable location for placement of a commercial pop-up timer on the breast, to ensure adequate heat lethality against Salmonella in all points. MATERIALS & METHODS Preparation of turkeys for cookingThree self-cleaning convection ovens (Model 130, Daycor, Pasadena. CA) were used. The ovens were operated in the bake function with the convection function disabled. Before the experiment, the oven temperature controllers were calibrated by setting them to 163.8°C and the ovens were heated continuously for 4 h. The oven temperature sensing element remained as provided by the manufacturer. The oven temperature indicator was calibrated against a mercury-in-glass thermometer in the oven. To dampen oven temperature oscillation as the heating element cycled, the thermometer bulb was inserted into a 3.2 cm dia by 10.2 cm aluminum cylinder. Temperature indicated by the thermometer was made to equal that displayed on the oven front panel at the set point by adjusting the calibration pads on the oven front panel. Measured average temperature was that displayed on the front panel ±0.5°C. A copper constantan thermocouple inserted in the geometric center of a 1.3 cm ∞ 2.5 cm ∞ 3.8 cm Teflon ® block attached

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Section: Preparation Of Turkeys For Cookingmentioning

confidence: 99%

Temperature Histories at Critical Points and Recommended Cooking Time for Whole Turkeys Baked in a Conventional Oven

Chang

Carpenter

Toledo

1998

Journal of Food Science

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Poultry

Penfield

Campbell

1990

Experimental 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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Heating Curves During Roasting of Turkeys

Cited by 3 publications

References 14 publications

Temperature Histories at Critical Points and Recommended Cooking Time for Whole Turkeys Baked in a Conventional Oven

Temperature Histories at Critical Points and Recommended Cooking Time for Whole Turkeys Baked in a Conventional Oven

Poultry

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

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