Comparative Evaluation of the Quality of Turkey Meat from Organic and Commercial Production Subjected to Heat Treatment

This study comparatively assessed the quality of organically and commercially produced turkey meat roasted to internal temperatures of 72 ± 2 °C, 80 ± 2 °C, and 88 ± 2 °C. The evaluation encompassed physical characteristics (pH, WHC, and colour), nutritional value (protein, ash, dry matter, fat and fatty acid profile and caloric value), and sensory characteristics. Thermal processing caused significant differences in the properties of the meat depending on the production system. After thermal processing, organic meat had a more favourable lipid profile (higher MUFA, PUFA and n-3 PUFA content and lower SFA content) compared to conventional meat, which indicates its potential nutritional advantage. The most favourable technological and sensory parameters, in this system, were obtained at an internal temperature of 80 ± 2 °C, while an increase to 88 ± 2 °C resulted in a deterioration in tenderness and juiciness. In commercially farmed meat, the best tenderness was found at 72 ± 2 °C and the highest aroma and flavour ratings at 80 ± 2 °C. The use of a temperature of 88 ± 2 °C led to an increase in cutting force, greater loss and reduced sensory quality. The results indicate the validity of differentiating the heat treatment parameters depending on the origin of the raw material.