Physico-chemical quality of turkey meat balls stored at ambient temperature (20±2°C) under aerobic and vacuum packaging

Studies were undertaken to develop shelf stable turkey meat balls using 15 (A) and 10 (B) % hydrated textured soya and meat balls without textured Soya were taken as control (C). The effect of hydrated textured soya and packaging methods on the physico-chemical quality of turkey meat balls at aerobic temperature (20±2°C) were studied. Result indicated that both aerobic and vacuum packaged turkey meat ball of all the groups (A, B and C) had shelf life of 4 days at ambient (20±2°C) temperature with satisfactory physico-chemical characteristics. The products were physico-chemically safe upto the end of aerobic storage period in both the storage conditions irrespective of the packaging methods. The physico-chemical quality parameters and proximate composition of turkey meat balls prepared with the incorporation of 10 and 15% levels of textured hydrated soya as well as turkey meat balls without soya incorporation remain well within the acceptable range up to 4 days at ambient storage under both aerobic and vacuum packaging conditions.