Dry Versus Liquid Smoke Curing of Turkeys

descriptionPublicationkeyboard_double_arrow_right Article 01 Jul 1974 English Publisher:Elsevier BVJournal:Poultry Science, volume 53, pages 1,355-1,358 (issn: 0032-5791,

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Authors: J.B. Cooper; Marion Jenkinson;

doi: 10.3382/ps.0531355

Dry Versus Liquid Smoke Curing of Turkeys

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Abstract

Abstract Large type Broad Breasted White turkey hens were used in a comparison of liquid smoke and dry smoke curing. Liquid smoke curing resulted in an increase in finished raw carcass weight compared to the fresh carcass weight. Dry smoked carcasses weighed less than the fresh carcass. There was no difference in percentage cooking loss between treatments. A taste panel found no significant differences in smoke flavor concentration in either white or dark meat nor a preference of treatment.

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Clemson University
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