Effect of roasting, hot-holding or microwave heating on polychlorinated byphenyl levels in Turkey
1990
Zabik, M.E.
This research determined the effects of a simulated commercial food service operation on the potential reduction of polychlorinated biphenyls (PCBs) from light meat of turkey rolls. Turkeys that were fed rations spiked with low levels of PCBs were slaughtered, and the breast and thigh muscles were used to produce turkey rolls. These rolls were roasted at 105, 135 or 165 degrees C after which half were sliced and slices were held hot for up to 120 minutes. The remaining rolls were chilled overnight, heated at 105 degrees C and then held hot. Three-ounce portions from all rolls were frozen and then heated in the microwave at either hall or full power. Roasting reduced the PCBs by an average of > 60 percent. There were no significant differences in PCB residue levels due to oven temperature, chilling, hot-holding or heating by microwave. Thus, the choice of oven-roasting temperature and whether or not to hold the turkey on a steam table or freeze and heat by microwave should be based on sensory, nutritional and microbial quality considerations.
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