Life Sciences Commons^™

Sodium Reduction In Turkey Breast Meat By Using Sodium Anion Species, Janamkumar Pandya

Masters Theses

Research studies show that an average American consumes 3,400 to 4,500 mg/day of sodium in their diet against the dietary recommendation of 1,500 to 2,300 mg/day. The majority of this sodium comes from processed foods. Excess sodium in the diet can potentially cause health issues such as hypertension, heart attack, kidney failure, and bone problems. The objective of this study is to understand sodium diffusion in a protein model using turkey breast meat and determine the opportunities of its reduction by changing the process conditions and combining table salt with other sodium salts.

Since proteins are a complicated system and …

Cutting And Preserving Whole Turkey, Charlotte P. Brennand Ph.D

Archived Food and Health Publications

There are more uses for a turkey than roasting it whole for holiday occasions. The least expensive way to have turkey pieces, especially if the turkey is purchased on sale, is to cut it up yourself. The following is to serve as a butchering and processing guide.

Killing, Dressing And Drawing Poultry, I. L. Williams

Nebraska Agricultural Experiment Station: Historical Circulars

The object of this circular is to acquaint poultry producers and poultry dressing plant operators with the more desirable methods for killing, dressing and drawing poultry. Dressed poultry is a highly perishable food, and any practice that will tend to retain the original high quality during the processing operation should be applied.

Turkey Steaks, I. L. Williams, H. L. Wiegers

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this circular is to acquaint growers, processors, retailers and consumers with a method of preparing large turkeys in such a manner as to promote the highest degree of consumer acceptance.