Stability of Vacuum Cook‐in‐Bag Turkey Breast Rolls during Refrigerated Storage

Vacuum packaged, uncured turkey breast rolls prepared commercially in two plants by the cook‐in‐bag process were evaluated for physicochemical and microbiological stability during 87 days storage at 4°C. Total product weight, drained weight, pH, nonprotein nitrogen and tensile strength of turkey were not significantly affected by storage. Shear strength decreased while thiobarbituric acid numbers increased slightly in the turkey rolls. Hunter a L color values of turkey slices varied inconsistently during storage. No psychrotrophic aerobic colony forming units were detected. Mesophilic anaerobe counts were higher in the meat core than on the surface, thus precautions should be taken to insure vacuum cook‐in‐bag poultry products are not temperature abused.