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Family and Consumer Sciences Research Journal, Vol. 4, No. 1, 27-31 (1975)
DOI: 10.1177/1077727X7500400102

Eating Quality and Thiamin Retention of Turkey Breast Muscle Roasted and "Slow-Cooked" from Frozen and Thawed States

Pamela P. Engler

Department of Foods and Nutrition, Kansas State University, Manhattan 66506

Jane A. Bowers

Department of Foods and Nutrition, Kansas State University, Manhattan 66506

Turkey breasts "slow-cooked" or roasted conventionally from frozen or thawed states were evaluated for eating quality by a sensory panel and for thiamin content. "Slow- cooked" breasts had lower total cooking losses, retained less thiamin, and were more ten der than those roasted conventionally. Texture and juiciness were not affected by the treatments.

(Home Economics Research Journal, September 1975, Vol. 4, No. 1)


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