Microbial Characteristics of Flaked and Color-Modified Turkey Thigh Meat

Effects of flaking and color modifying (treatment with pH 5.8, 7.4 and 8.0 phosphate buffers) boneless, skinless turkey thighs on microbial numbers were determined. Aerobic, psychotrophic, and coliform analyses were conducted on intact thigh (IT) before processing and on flaked turkey (FT) and color-modified turkey (CMT) held up to 5 days at 3°C and for 30 days at -20°C. Aerobic and psychrotrophic counts were not different (p > 0.05) between IT and 1-day FT or between FT and CMT at any sampling interval. Mean coliform levels in FT did not differ (p < 0.05) from those in CMT after 1 day at 3°C. Properly performed flaking and color modification do not compromise the microbial quality of turkey.