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Mechanically-deboned turkey (MDT) was formed into fibrous chunks and incorporated at levels of 0 to 50% into a carrier of either MDT or cubed turkey thighs (CTT). Visually, at higher levels of fibrous chunks, the turkey roasts exhibited good binding and textural properties. Warner-Bratzler testing demonstrated no significantly increased shear resistance at any level. Puncture compression testing did indicate increased firmness among treatments involving the CTT. This study indicates that restructured turkey meat products using texturized MDT may have excellent potential.
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Lampila et al. (1985) studied this question.
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