Quality attributes of ground turkey patties as affected by housing system and cut-part used

Abstract

To determine the effects of housing system and cut-part used on quality attributes of ground turkey patties, 200 four-week old poults were raised in two different housing systems (deep litter and outdoor run) for 10 weeks. Afterwards, fresh breast and thigh from slaughtered carcasses were collected and used as the raw material for ground patties which were subjected to physiochemical and sensory analysis. Data obtained were arranged in a 2 × 2 factorial layout and subjected to Analysis of Variance. Results showed housing system effect was negligible (p>0.05) on physicochemical and sensory analysis of ground turkey patties. However, ranges of values recorded for pH (6.45 – 6.74), cooking loss (25.06 – 28.85%), chilling loss (4.41 – 7.92%), and diameter shrinkage (11.77 – 14.58%) revealed patties prepared from thigh was significantly (p<0.05) higher. Sensory scores; appearance (3.90 – 4.92), flavour (5.53 – 6.23) and overall acceptability (5.48 - 6.65) were significantly (p<0.05) higher in breast patties while oiliness was significantly (p<0.05) higher in thigh patties. Therefore, the use of turkey breast for ground patties production is recommended.