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- W2324440335 abstract "Abstract IN roasting turkeys it is difficult to determine the optimum point of doneness. Various subjective tests such as feeling the flesh, moving a joint or pricking the flesh have given inconsistent results (Alexander et al., 1951). One problem has been that “doneness” in the final analysis is a subjective estimate that varies widely among people and between sections of the country. Evidence of this is shown in criteria for doneness; Goertz and Stacy (1960) roasted turkeys to a specific endpoint temperature, Lewis et al. (1958) used a combination of time and internal temperature, and Marion et al. (1958) cooked chicken halves for a specified time. Considerable variation has existed not only in temperature end-point but also in the location to be tested for doneness. The National Turkey Federation (1947) recommends a 190°F. (88°C.) end-point in the center of the inside of the thigh muscle. Goertz et al. (1960) reported an …" @default.
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- W2324440335 date "1966-03-01" @default.
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- W2324440335 title "The Effect of Aging Time, Sex, Strain and Age on Cooking Time of Turkey Meat ," @default.
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- W2324440335 doi "https://doi.org/10.3382/ps.0450359" @default.
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