Jane A. Bowers

Eating Quality and Thiamin Retention of Turkey Breast Muscle Roasted and “Slow-Cooked” from Frozen and Thawed States1

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.