Influence of physico – chemical characteristics and microbial profile on sensory acceptability and shelf stability of restructured turkey meat nuggets in refrigerated storage

Throughout the storage period, all microbial counts were within the acceptable limits of cooked meat products. No adverse effects were noticed on sensory scores for appearance, flavour, juiciness, texture and overall acceptability up to 30 days of storage. Therefore, restructured turkey meat nuggets can be prepared and could safely be stored for 21 days at 4 ± 1ºC in LDPE pouches under aerobic packaging.