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PSA SCIENTISTS WORK WITH TURKEY PRODUCERS TO DEVELOP NEW PRODUCTS AND ADDRESS INDUSTRY CHALLENGES
SAVOY, IL (December 5, 2006) – While overall consumption of turkey has steadily increased in the U.S., per capita consumption has been almost flat for more than a decade. As turkey producers continue to look for ways to address this and other challenges, their success will depend in part on efforts by research scientists working closely with the industry, according to the Poultry Science Association (PSA).
The Deli Roll and...?
Thanksgiving will always be “Turkey Day” for most Americans, but the industry has worked hard to make turkey a year around product. Sliced turkey in the deli counter has been the principal vehicle for making this happen, but the industry has also introduced (and continues to introduce) a variety of other products (and recipes to go with them) to help drive consumption, including ground turkey, bacon, cutlets, and other items.
What's next?
The Link between Biochemistry and Product Development
One of the challenges in developing new turkey products, according to Dr. Michael Lilburn, a PSA member, and Professor in the Department of Animal Sciences at Ohio State University, lies in finding ways to better utilize the dark meat in drums and thighs and also techniques to optimize the transition from muscle to food during further processing to ensure the best quality products for the consumer.
“As geneticists continue to select for larger turkey breast muscles, for example, monitoring meat quality, too, becomes key, because that's what gets incorporated into a food product. So understanding the biochemical changes that take place in the meat in a post-processing environment – something that's not a concern when cooking a whole bird – is critical,” said Lilburn.
Through research on these changes, scientists like Dr. Lilburn are, according to PSA, helping the turkey industry to understand the optimal processing conditions required for producing the highest quality product for consumers.
“PSA researchers have a long history of contributing to the turkey industry, and they continue to do so today, in areas such as male and female reproductive efficiency, nutrition, incubation, and muscle physiology” said Dr. Andrew Giesen, PSA president.
Birds of a Feather
Past contributions to the turkey industry by PSA researchers have included work by geneticists to change the feather color from the traditional bronze feathers to white feathered birds in response to consumer preferences for a cleaner appearing whole-bird carcass. Geneticists have also played a key role in increasing the growth rates of commercial turkeys from 30 pounds in 18 weeks to over 40 pounds at 20 weeks, a 33% increase in the average growth rate with only 10% more time needed in terms of days to market.
PSA scientists, often in their roles as extension scientists, also help smaller, niche market turkey producers who produce birds largely for the holiday markets and generally lack the resources and experience of the industry's major producers. PSA scientists are often the only source of information for these producers and often help them address market needs that might otherwise go unmet. An example of this is the recent rebirth in demand for so-called “heritage turkeys” – older strains of turkeys with combinations of feather colors that are raised outside and sold as fresh birds.
About PSA
The Poultry Science Association (PSA) is a global scientific society dedicated to the discovery and dissemination of knowledge generated by poultry research – knowledge that enhances human and animal health and well-being and provides for the ethical, sustainable, and economical production of food. Founded in 1908, PSA has a global membership of about 3,500. For more information, go to www.poultryscience.org
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