Effect of product form on the microbiological growth support characteristics of turkey meat products

Effects of product form classifications, consisting of intact turkey drumsticks, dark meat trim tissue, and mechanically deboned meat, on microbiological concentrations were evaluated. Samples were inoculated with actively growing cultures of Salmonella and Clostridium perfringens to increase naturally low bacterial populations prior to being placed at 1 C and 10 C for storage evaluations. Growth support potential for all product forms stored at 10 C was extensive, making it difficult to characterize individual product form effects. Results from samples stored at 1 C indicated that emulsion and trim tissue afforded the greatest growth support potential, probably due to the increased nutrient availability and potential protective effects of the environment associated with the increased surface area of these tissues.