View Report Details
Determination of the appropriate cooking regimes for the safe roasting or cooking of whole unstuffed poultry including turkey, chicken, goose and duck
Project Code: B13014
31/10/2007
Campden BRI
Gaze, J ; Burling, S
This project was commissioned in response to reports from industry indicating that the current Agency guidelines for the safe cooking of poultry caused unacceptable overheating, drying and resulted in loss of organoleptic quality. The project aimed to determine the optimum conditions for the safe cooking of whole unstuffed turkey, chicken, goose and duck using fan-assisted ovens, whilst still maintaining the organoleptic quality of the meat
Some of the files on this site may be in a format that your computer can't read. However, you can download Readers and Viewers for the following document types below:
- PDF - Download Acrobat Reader
- DOC - Download MS Word Viewer
- XLS - Download MS Excel Viewer
- PPT - Download MS Powerpoint Viewer