Chemical Characteristics of Turkey Carcass Fat as a Function of Dietary Fat

Klose, A. A.; Mecchi, E.; Behman, G. A.; Lineweaver, Hans; Kratzer, F. H.; Williams, D. E.

doi:10.3382/ps.0310354

Cited by 16 publications

(3 citation statements)

References 6 publications

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“…However, on the basis of a series of reports by Klose et al (1952) and Mecchi et al (1956 a, b) it appeared evident that carcass fat composition or tocopherol content was involved. In several instances overall preference was greater for groups having the higher fat peroxide values.…”

Section: Fat Peroxide Contentmentioning

confidence: 99%

Dietary Energy, Sex, Strain, and Storage as Influencing Composition and/or Palatability of Broad Breasted Bronze Turkeys

et al. 1962

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Section: Fat Peroxide Contentmentioning

confidence: 99%

Dietary Energy, Sex, Strain, and Storage as Influencing Composition and/or Palatability of Broad Breasted Bronze Turkeys

et al. 1962

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“…THE FLAVOR of poultry has been one of many flavors studied. General causes of flavor development of precursors of flavor in poultry have been studied (Dawson, 1968;Pippen, 1967;Minor et al 1965;Mecchi et al 1964;Lineweaver and Pippen, 1961;Ballance, 1961;Pippen and Nonaka, 1960;Pippen et al 1954;Klose et al 1952;Bouthilet, 1951;Cracker, 1948;Asmundson et al, 1938) but not resolved. The sources of poultry flavor were recently reviewed by Thomas et al (1971).…”

Section: Introductionmentioning

confidence: 99%

POULTRY PRODUCT QUALITY. 4. levels of Carbonyl Compounds in Fresh, Uncooked Chicken and Turkey Skin

Thomas

Dimick

MacNEILL

1971

Journal of Food Science

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The complex nature of poultry flavor prevents ony single, complete chorocterixotion of its source. The contribution of the sulfur compounds to the flavor of the meot hos received attention and recently the corbanyl-related off-flavor development in further processed products has become o problem. In order to determine the corbanyl compounds woilable in row poultry skin, the hexone soluble extract of ground skin was reacted with DNPhydrozine. The derivatives formed were froctianoted by cdumn ond thin layer chromotogrophy and quontified spectrophotometricolly.Mole ond female chickens and turkeys were raised on stondord diets to selected ages to study the influence of oge, sex ond group of birds on the level ond compasition of corbanyl compounds. The porticulor carbanyls investigated were the totol corbanyls, the total monacarbanyl fraction ond the specific oliphotic monacarbonyl classes. Data showed higher levels of total corbanyl ond total monacorbanyl compounds in mole turkeys than in females until bath were quite mature. Within the chicken samples, there wos no opprecioble difference due to either sex or oge. The only methyl ketone found in any of the samples wos acetone. The mole turkeys hod an increase in acetone concentration from 20 wk to o max at 24 wk, the some time ot which lipid composition wos the lowest. During the some time the female turkey maintained a relatively constant methyl ketone level. At 30 wk both sexes exhibited the lower concentration of acetone. Chicken skin dota consistently displayed low acetone concentrations similar to that of the femole turkeys.

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“…The flavor of beef from animals fattened on grain was scored significantly higher than that from animals finished on grass (Meyer etal.,1960); this experiment, however, did not include chemical analyses of the tissues. Unsaturated fats in the diet induce deposition of unsaturated intramuscular fat in the pig (Lawrie, 1966) and turkey (Klose et al, 1952), but in ruminants (cows and sheep) the unsaturated fats are hydrogenated in the digestive tract (Lawrie, 1966). The digestion of ruminants relies on the action of bacteria, and fatty acids produced by these organisms may modify the lipids of the animal.…”

mentioning

confidence: 99%

Thermally produced flavor components in the aroma of meat and poultry

Wasserman¹

1972

J. Agric. Food Chem.

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Meat flavor (taste and aroma) is developed by heating the raw product. Thermal degradation of the many classes of chemical compounds in meat results in flavor formation. Conditions influencing the chemical composition of meat, heating procedures, and products formed on heating various meat components are reviewed. None of the compounds identified in meat aroma has been described as uniquely meaty. Recent identifications of interesting boiled beef flavor fractions, however, suggest that progress in elucidating meat flavor may be more rapid than in the past.

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Chemical Characteristics of Turkey Carcass Fat as a Function of Dietary Fat

Cited by 16 publications

References 6 publications

Dietary Energy, Sex, Strain, and Storage as Influencing Composition and/or Palatability of Broad Breasted Bronze Turkeys

Dietary Energy, Sex, Strain, and Storage as Influencing Composition and/or Palatability of Broad Breasted Bronze Turkeys

POULTRY PRODUCT QUALITY. 4. levels of Carbonyl Compounds in Fresh, Uncooked Chicken and Turkey Skin

Thermally produced flavor components in the aroma of meat and poultry

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