Moisture, total lipid, fatty acids and cholesterol in raw ground turkey
Wong, M.K. | Sampugna, J. | Dickey, L.E.
Ground turkey (GT) samples from several locations in the United States were analyzed for fatty acids (FA), moisture (M), lipid (L), and cholesterol (C). Major FA were cis-18:1 (32.4-35.8%), 18:2n-6 (20.7-28.2%), and 16:0 (16.9-23.6%). Trans FA were present in all samples (1.6-4.3%). The means per 100 g of raw product for M, L, and C were 72.1 g, 8.5 g, and 81 mg, respectively. Analyses of dark meat, light meat, skin, and visible fat were consistent with the suggestion that differences in L and C among GT samples were related to differences in the ratios of specific turkey parts used in the product. As presently prepared, GT is lower in total fat than extra lean ground beef but has a similar C content.
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