Turkey Halves Braised or Pressure Cooked from the Frozen or Defrosted State

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

“…Less than $10,000 $10, 000-14,999 $15,000-19,999 More than $20,000 Results of this consumer acceptance survey support those obtained by taste panel and laboratory investigations (Fulton et al, 1967;Ibbetson et al, 1968;Engler and Bowers, 1975) indicating that turkey meat cooked from the frozen state is comparable to that cooked from the thawed state.…”

“…The additional cooking time reported by others (Fulton et al, 1967;Ibbetson et al, 1968) to be required if turkey is cooked from the frozen state is apparently eliminated by the cooking bags used in this study. Cooking in the Research and Development Center in Kansas City.…”

“…Fulton et al (1967) reported that shear force values, palatability scores, and yield of cooked meat from whole turkeys cooked from the frozen state were not significantly different from those values for turkeys cooked from the thawed state. Ibbetson et al (1968) found the dark meat to be more tender if thawed before being cooked, but found no difference in flavor desirability or juiciness between turkey cooked from the frozen state and that thawed before being cooked. Engler and Bowers (1975) reported that turkey meat had similar amounts of moisture when cooked to an internal temperature of 80° C. from the frozen, partially frozen, and thawed states.…”

“…8). Ibbetson et al (1968) reported cooking time from the frozen state to average 60.7 and from the thawed state to be 40.1 min. /kg.…”

“…Published with approval of the Director, Ohio Agricultural Research and Development Center, instead of the thawed state. Ibbetson et al (1968) reported that halves from 5.4 to 6.4 kg. carcasses required 30, 54, and 59 percent longer cooking time than did thawed halves when the turkey was pressure cooked, braised at 176° C. and braised; at 163° C, respectively.…”