3463 (RP-432) -- Influence of Freezing Rate, Storage Temperature, and Storage Duration on the Quality of Cooked Turkey Breast Roll PDF

Skinless, boneless, vacuum-packaged, cooked turkey breast meat rolls were frozen to -8 deg C (-0.4 deg F) within 70, 97, and 119 hours after packaging. Frozen rolls were stored at -9.4 deg C and (15 deg F and -0.4 deg F) and examined after 0, 1.5, 3, 6, 9, and 12 months of storage. Freezing rate has no significant effect on product quality or shelf life. Shelf-life was determined to be 12 months at both storage temperatures based upon hue value, i.e., Hunter bL/aL change during storage. Flavour quality declined moderately over storage time but was not significantly affected by storage temperature.

KEYWORDS: food industry, food storage, freezing, commercial, storing, quality, temperature