Investigation of Sorption Isotherm of Products from Turkey Cuts

The study assessed the sorption isotherm of vinegar marinated turkey breast jerky, soy-sauce marinated turkey breast jerky, oven dried and fried turkey leg. Fresh 3.5kg each of boneless turkey breast muscles were sliced into a long 6.35 mm strips, parallel to the grain. The sliced turkey breast muscles were marinated with non -meat ingredients and apple cedar vinegar and another set with soy-sauce solution prior to drying in the oven to produce vinegar and soy-sauce marinated turkey breast muscle jerky respectively. Fresh 500g each of turkey leg were marinated with non meat ingredients without vinegar and soy-sauce. One portion was oven dried while the other portion was fried to produce oven dried and fried turkey leg. The results of the impact of vinegar and soy-sauce marinades, oven drying and frying on turkey meat products significantly alters the moisture absorption characteristics of the different turkey meat products investigated. Soy-sauce marinated turkey breast jerky had 0.147 water activity while vinegar marinated turkey breast jerky had 0.185. However, monolayer moisture of soy-sauce marinated was higher (20.211) than vinegar marinated turkey breast jerky (17.832) which implies that vinegar marinated turkey breast jerky may not tolerate a relative higher relative humidity compared to vinegar marinated turkey breast jerky in storage. Oven dried turkey leg had a comparatively higher water activity (0.193) to fried turkey leg (0.183) which also suggest that, the oven dried and fried turkey leg product may not be stored at the same storage condition. Generally, the four products investigated cannot be easily deteriorated by microorganisms if moisture adsorption is prevented as their water activities are far lower compared to the water activity range required by most microorganisms. In conclusion, findings can be harnessed to boost longevity on shelves, and uplift the entirety quality of these meat products.