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turkey

Turkey is known for its natural meaty flavor and is primarily used as a natural food ingredient without classified hazards.

General Material Description

Turkey refers to the meat derived from the domesticated bird known scientifically as Meleagris gallopavo. It is a widely consumed poultry product valued for its characteristic meaty flavor profile. The sensory perception typically includes robust and savory notes that are desirable in various culinary applications. Turkey meat is known under synonyms such as turkey products, which collectively encompass fresh, cooked, or processed forms. More detailed chemical and biological information for turkey is accessible through resources like PubChem. Sourced mainly from farming operations, turkey remains a cornerstone protein in natural food categories worldwide.

Occurrence, Applicability & Potential Uses

Turkey is a naturally occurring poultry meat widely used in food products for its distinctive meaty flavor. Its application spans fresh and processed food manufacturing, featuring prominently in protein-rich diets. Regulatory frameworks such as REACH (European Union) govern the handling and marketing of turkey products within the food sector. The bird is farmed globally, supplying natural food industries with raw material and flavor components. While not utilized in fragrances or flavoring additives per se, turkey meat contributes significantly to culinary flavor experiences in conventional and specialty food formulations.

Physico-Chemical Properties Summary

Turkey meat possesses several physicochemical traits influencing its use in food formulations. Its texture is firm with moderate moisture content, supporting versatile cooking methods. Nutritional composition includes proteins and lipids that contribute to the typical meaty flavor and mouthfeel. The absence of chemical additives in natural turkey products ensures retention of inherent qualities. Thermal stability during cooking affects flavor compound formation, while the water-binding capacity impacts juiciness and texture. These properties collectively influence turkey’s desirability as a natural food ingredient.

FAQ

What is turkey and what are its main characteristics?
Turkey is the meat of the domesticated bird Meleagris gallopavo, widely consumed as a poultry product. It is recognized for its natural meaty flavor and firm texture. Often referred to alongside turkey products, it serves as a key protein source in many cuisines. The sensory attributes include savory and robust notes contributing to its culinary versatility.
How is turkey used in food products and where is it commonly sourced?
Turkey is primarily used as a natural food ingredient in fresh and processed forms across global markets. It is sourced from farming operations specializing in poultry production. The meat is incorporated into various dishes and food formulations where natural meaty flavors are desired. Regulatory oversight ensures the quality and safety of turkey products provided to consumers.
What safety standards or regulations apply to turkey meat?
Turkey meat is governed by food safety standards in respective regions, including regulations such as REACH in the European Union. Safety classifications indicate no significant hazards associated with turkey itself. There are no specific restrictions for its use in food. Detailed safety data shows no oral, dermal, or inhalation toxicity identified for turkey products in their natural form.

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Literature & References

None found
Publications by Info
Spirit Creek Farm – Part 1

Other Information

FDA Listing of Food Additive Status:View
Wikipedia:View

General Material Information

Trivial Name turkey
Synonyms
  • turkey products

Suppliers

Cargill, Inc.

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Meaty
turkey, meaty
General comment Turkey meaty

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
natural food
Recommendation for turkey usage levels up to:
not for fragrance use.
Recommendation for turkey flavor usage levels up to:
not for flavor use.

Safety references

None found