Sensory Quality of Turkey Rolls Roasted and Held in an Institutional Convection Oven With and Without Chilled Storage

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Abstract
Sensory quality of turkey rolls was determined related to: roasting to 77°C in a convection oven at 105°C, 136°C and 165°C; 0, 60, and 120 min holding in a convection oven; and 0 and 24 hr chilled storage. Turkey aroma and flavor were significantly greater after 120 than 0 min holding time. Juiciness was significantly greater for turkey roasted at 105° than at 136° or 165°C, at 0 than after 60 or 120 min holding, and was influenced by the interaction of roasting temperature with cold storage and holding time; and cold storage with time for holding hot turkey. Cold storage alone had no effect on juiciness, and neither texture nor off‐flavor were affected by any of the factors in the study.