Evaluation of Toughness Differences in Turkeys

Authors

  • ELIZABETH D. WHITE,

    1. Western Regional Research Laboratory Western Utilization Research and Development Division Agricultural Research Service U. S. Department of Agriculture Albany, California
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    • a

      University of Illinois, Urbana.

  • HELEN L. HANSON,

    1. Western Regional Research Laboratory Western Utilization Research and Development Division Agricultural Research Service U. S. Department of Agriculture Albany, California
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  • A. A. KLOSE,

    1. Western Regional Research Laboratory Western Utilization Research and Development Division Agricultural Research Service U. S. Department of Agriculture Albany, California
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  • HANS LINEWEAVER

    1. Western Regional Research Laboratory Western Utilization Research and Development Division Agricultural Research Service U. S. Department of Agriculture Albany, California
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SUMMARY

The reaction of a large untrained panel to turkey meat samples ranging from very tender to very tough was studied. Suitable samples were produced by varying the post-mortem aging time before freezing from 1 to 24 hr. Warner-Bratzler shear-force values were compared with toughness differences detectable by a small trained panel and with toughness complained of by the large panel. The small panel, using a triangle test, distinguished toughness differences in light meat that differed in shear resistance by 4 Ib in a 9- to 22-Ib range. Complaints about toughness by the large panel increased markedly when the light meat had shear resistance above 25 Ib, and to some extent between 19 and 25 Ib.

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