Effects of meat color, oven temperature, and sampling position on thiamin retention and moisture content of cooked turkey rolls
1991
Hsieh, J.H. | Matthews, M.E. | Hartel, R.W.
The purpose of this study was to investigate the effects of color (white and dark meat), oven temperature (105 degrees, 135 degrees, or 165 degrees C), and the vertical sampling position in the center slice of turkey roll (location close to top surface, at the geometric center, or close to the bottom surface) on the thiamin retention and moisture content after heat processing in a convection oven.
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