A Comparison of Cooking Methods for Boneless Turkey Rolls and Bars

Abstract INTRODUCTION LARGE scale processing of ready-to-cook, whole turkeys into turkey rolls and other convenient forms is developing rapidly. Providing convenient foods is a way to increase per capita consumption of turkey and offers lower transportation costs, less storage space, shorter cooking time, and better portion control. Turkey rolls are available in most areas either raw frozen or pre-cooked. Turkey rolls also may be prepared from ready-to-cook, whole turkeys. For turkey rolls to be acceptable, they must be competitively priced and be satisfactory in organoleptic qualities. Palatability of roasted light meat turkey rolls was reported by Augustine et al. (1962) as similar to roasted whole turkeys. In a study of end point temperature and oven temperatures (250°, 300° and 350°F.) Marquess et al. (1963) found that cooking losses of light meat rolls dry roasted to either 176° or 185°F. increased with increasing end point temperature and oven temperature. Cooking time of…