Determination of the appropriate cooking regimes for recommendations for the safe roasting/cooking o
Project Reference: 03-2007
Status: Completed
Commencement Date: October, 2007
Project Duration: 6 weeks
Abstract:
This evidence-based study reviewed the standard cooking advice for stuffed and unstuffed turkeys to ensure food safety whilst maintaining the sensory qualities of the meat.
The study provided appropriate cooking times and temperatures for a range of different sizes of bird in fan assisted ovens and investigated the effect of stuffing on the microbiological safety and sensory acceptability of cooked turkey.
This has allowed safefood policy to be developed in relation to consumer advice where empirical data did not previously exist and expert opinion was used. This has facilitated the organisation in addressing consumer enquiries and producing consumer communications in the Christmas 2007 campaign.
Principal Contractor(s):
Ms Joy Gaze, Campden & Chorleywood Food Research Association, Gloucestershire
Collaborator(s):
Single supplier
Outputs:
Reports:
Determination of the appropriate cooking regimes for recommendations for the safe roasting/cooking of stuffed turkey
Campaigns:
Christmas campaigns 2007-2015
