SMALL-TYPE TOM TURKEYS VERSUS HEAVY-TYPE HENS MARKETED AT MEDIUM WEIGHT: PERFORMANCE, CARCASS CHARACTERISTICS, SENSORY EVALUATION, AND THE EFFECT OF COMMERCIAL BASTING OF THE BREAST WITH OIL

Abstract

Small-type tom turkeys and heavy-type hens were reared on a common regimen until 17 wk of age when they attained medium weight (ca. 7–10 kg). Toms progressively gained substantial weight and had a feed conversion advantage throughout the last half of production. Commercial processing led to results where similar relative chilled carcass yields occurred between the sexes. Extensive skin tearing at the back and thigh appeared with hens which could be attributed to an excessive finish. Percentage of breast and thigh as commercial cuts from the carcass and meat yield of these parts was the same for hens and toms. Total cooking loss was similar for both sexes, although hens released additional fat in the process. Fat concentration in the thigh meat was high and was greater with hens than toms. Evaluation of whole carcass appearance and meat eating quality by a trained panel failed to reveal any differences between the small tom and heavy hen. Commercial basting of each sex in the breast with oil during processing increased total cooking loss, fat associated with the loss, fat content of the meat and its eating quality. Key words: Turkey, carcass processing, meat composition, sensory evaluation