Press Release
For November Time Frame
UNIVERSITY PARK, Pa. -- The heartwarming Thanksgiving image of an extended family crowding around a dining-room table to eat a turkey roughly the size of a wheelbarrow is slowly changing, according to a meat scientist in Penn State's College of Agricultural Sciences.
To tap changing demand, the poultry industry is marketing many turkey alternatives aimed at turning turkey into a year-round staple. "For years the turkey industry was a whole-bird market, and that still is a big part of the business," says Edward Mills, associate professor of dairy and animal science. "But these days, with smaller families who are seeking convenience, the 18- to 24-pound bird is not very family friendly."
Mills says the only growing segment of the fresh whole-bird market is for turkeys in the 8- to 10-pound range. "That gives families the aesthetic image of a turkey on the plate without having to throw out 10 pounds of meat a few days after the holiday," Mills says.
Mills points out that the poultry industry has taken steps to provide a variety of fresh turkey products as a way to expand its product line and increase convenience for a new generation of cooks.
Fresh turkey breasts, for example, have become a much-requested item in stores. The cuts can be cooked individually, but many supermarkets are taking two breasts and rolling them into a roast-type shape to provide even cooking. "The breast is the largest muscle of the turkey and without the bone there's about 2 pounds of meat, which is a nice size for a small family meal," Mills says.
Mills says the market trend toward smaller whole birds has allowed the industry to use its larger birds -- 30- to 35-pound toms -- for parts. Fresh drumsticks, fresh thighs and whole legs are very popular as separate turkey products. "Dark meat has a more intense flavor," Mills explains. "Thighs are very convenient to prepare, and the increase in fat content is negligible."
Pre-marinated turkey products are another alternative emerging from poultry processors because many consumers prefer to remove the turkey's skin before cooking. A marinated product, Mills says, maintains moistness and allows for more uniform cooking.
When faced with leftovers, Mills warns that fresh turkey loses its flavor stability much faster than other meats through a process called lipid oxidation. "Lipid oxidation begins rapidly, sometimes within an hour after the bird is out of the oven," Mills explains. "Generally, the better sources for leftovers are processed turkey products because they have additives that provide flavor stability -- eliminating that 'warmed-over' taste."
Processed turkey products also are increasing in popularity, according to Mills. Because almost all processed products are pre-cooked, consumers do not have to cook for hours, and there are no bones to contend with.
Some of the processed products that are increasing in popularity as year-round dishes are:
Turkey roll. This product contains light and dark meat formed into a round or oblong shape. It cooks very evenly, and leftovers have high flavor stability.
Roasted turkey breasts. These products are made from all white meat and often resemble a football. Supermarkets use large turkey roasts in their deli sections for slicing. "There are some processors who are having great success producing smaller turkey roasts as a holiday substitute for a whole bird," Mills says. "The great thing about turkey roasts is you can make them any size. As that market develops, you'll see more of them produced for a small meal."
Turkey hams. Turkey hams are made from thigh meat and taste almost identical to processed pork hams. Turkey hams often are less expensive and are similar in fat content to pork hams. Mills says turkey hams have been marketed for some time and have a very stable market niche.
Turkey frankfurters. Mills says demand for turkey hot dogs is increasing, often because consumers assume turkey hot dogs are lower in fat than other types. Most turkey franks use a combination of beef, pork and turkey because all-poultry franks tend to be softer and leak water into the package. "Some turkey franks are lower in fat, but it's really up to the processor. Some turkey hot dogs have more fat than all-beef products," Mills says.
Turkey smoked sausage. Mills says this product is practically identical to pork smoked sausage and represents a growing market niche for poultry processors.
Mills says perhaps the most interesting turkey product he has seen is turkey butts, a smoked or cured turkey tail manufactured by a Pennsylvania processor. "The tails are cured and smoked similar to hams and sold as finger food," Mills says. "Maybe they're the next buffalo wings."
Mills says the market for smaller fresh turkeys and convenient turkey products still has room to grow. "As we get further away from the idea of the turkey as a special occasion meal, turkey products will really expand," he says. "Consumers want versatile products that are healthy and easy to cook. Turkey products fit that bill."
________________________________________________________________________
To contact Edward Mills, call (814) 865-2394.
Editor: John Wall
Phone: 814-863-2719 office
Email: jtw3@psu.edu
PR #03124
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