Ground turkey , or chopped turkey, is a mixture of dark turkey meat and light with the remaining skin and visible fats being processed together until a "soil" form appears. The turkey, skin, and fat meat are taken from the bone and processed with additives. The end product has special characteristics that appeal to customers, including non-pink colors and non-fragile textures. The composition of ground turkey is driven by market demand, availability, and price of meat. The majority of ground turkeys are made of excess thighs and drumsticks rather than more expensive breast meat. Turkey soil is known to be significantly cheaper and healthier than ground meat.
Video Ground turkey
Rules
According to the National Turkey Federation (NTF), whatever is under the ground turkey label is "made from all muscle material such as drumsticks, thighs, neck, etc., with all components, such as skin and grease attached, in natural proportions. "Manufacturers of ground turkey are not allowed to exceed this limit.
The United States Department of Agriculture (USDA) does not regulate the amount of fat contained in ground turkey. However, the fat content must remain at or below the natural rate, which averages between 10% and 15%.
Maps Ground turkey
Label
USDA does not require retailers to label nutrition on turkey ground products. It is recommended to provide nutrition labels, for the benefit of customers. There are two sets of circumstances in which some labels are mandatory. First, the packaging should inform the skins contained in the product. Second, the Nutrition Labeling and Education Act of 1990 states that if the product is labeled "lean" or "extra lean," it takes the nutrition label as evidence.
Nutrition
The Journal of Agriculture and Food Chemistry published a study of random ground turkey samples taken from eight different states and retailers in the United States. Analysis of water, lipid, and cholesterol levels, scientists found a way per 100g of raw products. There are 72g of moisture, 8.5 g of lipid, and 81 mg of cholesterol. Also analyze different parts of turkey - dark meat, mild meat, skin, and visible fats - they found the lipid and cholesterol content to vary based on the ratio of the inner parts of the product.
Fatty Acids
Fatty acid compositions found in soil turkey samples include cis-octadecenoates, linoleic, palmitate, stearate, cis-hexadecenoates, and trun-octads. The scientists found trans fatty acids in each sample because of turkey diet. Ground turkey and ground meat have the same percentage of fatty acids.
visible fats
The average overall fat content per 100g turkey ground is 8.5 grams compared to the 5.9 grams of total fat found in extra lean beef.
Cholesterol
In raw raw turkey samples, the mean cholesterol content is 81 mg per 100g; similar to an average of 78 mg per 100g of raw beef products.
Food safety
According to the American Meat Institute (AMI), the USDA inspectors oversee turkey plant operations and ensure that federal food safety rules are adhered to. AMI's Vice President James H. Hodges said the turkey industry prevention approach, including "a series of food safety barriers" is key in reducing examples of harmful bacteria in turkey products. Regulations emphasize maintaining sanitary facilities and equipment at all times.
Safe handling
- Check the expiration date and follow the safe handling instructions printed on each package
- Separate from non-packaged foods like results
- Wash hands with warm water and soap for 20 seconds before and after handling product
- Cook up to 74Ã, Â ° C (165Ã, Â ° F)
- Wash all cooking supplies that call turkey ground
- If there is a product withdrawal, return it or remove it
- Chill the leftovers immediately
Salmonella
Strain of salmonella has been found in turkey ground products. The Division of the Office of Animal Microbiology and Food Research conducted a study on salmonella isolates in four beef, chicken, beef, and pork. Ground meat (including 50 turkey samples) is collected from three retail markets in the Washington D.C. and processed and packed in one of five factories. In the study, they isolated and characterized the strain of salmonella . They also found an antibiotic resistant phenotype. One isolate salmonella , s. enterica serotype, is found to be more common in turkey than any other ground meat. 7 of 10 (70%) samples of turkey contained soil isolates.
On July 29, 2011, the Food Safety and Inspection Service (FSIS) issued a public health alert, which informed the public that turkey powder products could be the cause of the disease associated with salmonella strains called Salmonella Heidelberg.
On August 3, 2011, Cargill Meat Solutions Inc. recalled 36 million pounds of turkey ground due to possible salmonella contamination. FSIS issues Class 1 withdrawals under FSIS-RC-060-2011. USDA classifies Class 1 Reminders as a dangerous health situation in which the product opportunity causes serious consequences or high mortality. The withdrawn product has the establishment number "P-963" and was produced between February 20 and August 2, 2011.
On September 11, 2011, FSIS and Cargill Meat Solutions issued Class 1 withdrawals under FSIS-RC-071-2011. 185,000 pounds of ground turkey product were withdrawn on the basis of possible products contaminated with Salmonella Heidelberg (pattern Xbal PFGE 58/Blnl pattern 76), strains resistant to ampicillin, gentamicin, streptomycin, and tetracycline. The withdrawn products are produced August 23, 24, 30 and 31 of 2011, and are marked with the establishment number "P-963."
Factor
A study from the University of Ankara uses conventional cultural techniques to isolate salmonella to determine the seasonal effects of incidence rates in turkey ground. In spring, summer, and fall, salmonella levels are highest (48%, 55%, and 63% respectively). During the winter, the frequency of salmonella significantly decreased by 16%. Because of the complexity of food processing, the salmonella found in processed turkeys does not always come from the product itself. Before customers get the product, it goes through a series of phases including "flocks, slaughter houses, processing, retail distribution and retailing, and the conditions of each of these environments affect whether or not turkey becomes contaminated.
Antibiotic resistance
Certain strains of salmonella in turkey soil withstand antibiotics. Studies of the University of Ankara found that salmonella in turkey ground held 25% of nalidisic acid, 17% streptomycin, and 15% tetracycline. Overall, about one in ten samples had a salmonella strain that was resistant to four or more antibiotics.
References
Source of the article : Wikipedia
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